Ingredients
15.35ozOreo cookies,(1 package) double-stuffed
½cupbutter,melted
3.9ozinstant chocolate pudding mix,(2 packages)
3¼cupscold milk
16ozCool Whip,(2 containers)
8ozcream cheese,(1 block) softened
1cuppowdered sugar
Preparation
Take a large zip-lock bag and place all the Oreo cookies inside. Seal bag shut and place on counter. Using a rolling pin, crush the cookies until they are small chunks/crumbs.
Set aside ⅓ of the cookie crumbs for the topping. Pour cookie crumbs into a 9×13-inch baking pan. Pour the melted butter over the crumbs and mix well to combine. Once combined, press into the pan to form a crust.
In a bowl, whisk together the 2 pudding mixes and milk. Cover and place in fridge to set.
In a medium bowl, blend cream cheese until smooth. Slowly add in the powdered sugar. Fold in 1 container of Cool Whip. Spread mixture over the cookie crust.
Take chocolate pudding and spread over the cream cheese mixture. Spread the other container of Cool Whip over the chocolate pudding layer.
Sprinkle the top with the remaining cookie crumbs. Cover and chill in fridge for at least 2 hours before serving.
Serve and enjoy.
