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Ingredients:
For the crust:
14.3 ounces (405 g) package of regular Oreos, 36 Oreos total
6 tablespoons (84 g) butter, melted
For the cream cheese layer:
12 ounces (340 g) cream cheese, softened to room temperature
¼ cup (50 g) granulated sugar
1 teaspoon vanilla extract
2 tablespoons milk
8 ounces (227 g) Cool Whip
For the chocolate pudding layer:
7.8 ounces (221 g) chocolate instant pudding mix (two individual packs of 3.9 ounces each)
3 ¼ cups (769 ml) milk
For the topping:
8 ounces (227 g) Cool Whip
½ cup (90 g) mini chocolate chips or chocolate shavings
Directions:
Prepare the crust:
Add the Oreos to a food processor and pulse until they form a fine crumb mixture. Add in the melted butter and pulse until the mixture comes together. Press the crust mixture into the bottom of a 9×13 baking dish, using the flat bottom of a measuring cup or drinking glass to flatten into an even layer.
Make the cream cheese layer:
In a mixing bowl, use an electric mixer to beat together the cream cheese, sugar, vanilla, and milk until smooth and creamy. Fold in the Cool Whip until well combined, then pour on top of the crust, smoothing it into an even layer.
Make the pudding mixture:
In a separate bowl, whisk together the pudding mix and milk until smooth. If the pudding mix looks clumpy, transfer to a blender and blend until smooth (about 10 seconds). Spread the pudding mixture evenly on top of the cream cheese layer.
Refrigerate and add the topping:
Refrigerate for 30 minutes to 1 hour, or until the pudding is set. Then, top with the remaining Cool Whip and garnish with mini chocolate chips or chocolate shavings. Refrigerate for 2-4 hours to set completely before slicing and serving.
Prep Time: 20 minutes | Cooking Time: 3 hours (chill time) | Total Time: 3 hours 20 minutes | Kcal: 350 kcal | Servings: 12 servings
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