Ingredients

The following ingredients have 7 Servings
  • 14.3 ounces Oreo cookies (404 grams (1 standard package))
  • 2 tablespoons unsalted butter (28 grams, melted (¼ stick))
  • 8 ounces low-fat cream cheese (227 grams, room temperature (1 brick))
  • 1 cup granulated sugar (200 grams)
  • 8 ounces Lite Cool Whip (227 grams (1 tub))
  • 1 teaspoon lemon juice (5 grams)
  • 5.9 ounces Instant chocolate pudding mix (167 grams (1 large box))
  • 3 cups milk (681 grams)
  • 4 ounces cream cheese (114 grams, room temperature (½ brick))
  • Red food coloring (optional)
  • 8 ounces Lite Cool Whip (227 grams (1 tub))
  • 1 cup mini chocolate chips (177 grams)

Instruction

  • Preheat oven to 350°F. Spray a 9x13-inch baking pan with nonstick spray. Set aside.
  • Blend together the Oreos and butter in a high powered blender or food processor until smooth.
  • Pour the Oreo mixture into the bottom of the dish and smooth it out to cover the bottom. Pat it down with a spoon or your fingers to pack it down as much as possible.
  • Bake crust for 5-8 minutes, or until slightly toasted.
  • While crust is cooling, mix together the middle two layers.
  • In one bowl, using a hand mixer, beat the low fat cream cheese, sugar, Cool Whip, and lemon juice together.
  • In a separate bowl, beat the pudding mix and milk together. Beat for 2 minutes until the pudding thickens. Beat in the cream cheese and red food coloring. I used about 10 drops to achieve the color I wanted.
  • Pour the bottom layer (the cheesecake layer) onto the crust and smooth out with a spatula.
  • Top with the red velvet layer, smoothing out that layer as well.
  • Top with the remaining container of Cool Whip and sprinkle with mini chocolate chips.
  • Chill in freezer or fridge for at least 1 hour before serving. You can serve it frozen or just chilled, depending on your preferences. It's delicious either way!