Ingredients: |
Ingredients: 1 pkg. Oreo Cookies (not Double Stuff) - about 36 cookies 6 Tbs. Butter, melted 1-8 oz. pkg. Cream Cheese, softened 1/4 cup Sugar 2 Tbs. cold Milk 1 -12 oz. tub Cool Whip, divided 2 - 3.9 oz. pkg. Chocolate Instant Pudding 3-1/4 cups cold Milk 1-1/2 cups Mini Chocolate Chips
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Directions: |
Directions:Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
Transfer the Oreo crumbs to a large bowl. Stir in 6 Tbs. melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tbs. of milk and sugar, and mix well. Stir in 1-1/4 cups Cool Whip. Spread this mixture over the crust.
In a bowl, combine chocolate instant pudding with 3-1/4 cups cold milk. Whisk for several minutes until pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in freezer for 1 hour, or refrigerator for 4 hours before serving. |