Ingredients

The following ingredients have 15 Servings
  • 16-20 oz. pkg. oreo cookies (crushed, reserving ½ cup (I like using double stuff Oreos))
  • 4 tbsp. unsalted butter (melted)
  • 8 oz. pkg. cream cheese (softened)
  • 1 cup powdered sugar
  • 12-16 oz. container cool whip (or other non-dairy whipped topping, divided use )
  • 2 3-oz. pkgs. instant chocolate pudding
  • 3 cups 2% milk (cold)
  • 10 oz. jar maraschino cherries (rinsed and patted dry, for garnish)
  • extra Oreo cookies (if desired, for garnish)

Instruction

  • Place cookies in ziplock bag and crush well with rolling pin.
  • Scrape out crumbs and icing and put in bowl.
  • Measure out about ½ cup crumbs to sprinkle the top of the dessert and set aside.
  • To remaining Oreo cookie crumbs add butter.
  • Mix well and press very firmly into a 9x13” baking dish.
  • Mix cream cheese, powdered sugar and 8-oz. of the cool whip.
  • Spread evenly onto cookie crumb mixture.
  • Mix chocolate pudding and milk until thick. (Start with about 1/2 cup milk and continue adding in smaller increments so chocolate pudding doesn't splash everywhere).
  • This may take 2-3 minutes.
  • Spread chocolate pudding evenly onto cream cheese layer.
  • Spread remaining cool whip on top of pudding layer.
  • Sprinkle with reserved cookie crumbs.
  • Place cherries on top.
  • Garnish with additional Oreo cookies if desired.
  • Refrigerate about 6 hours or overnight.
  • Or freeze about two hours before serving.
  • If freezing, remove 45 minutes to an hour before serving.