Ingredients
Equipment
Method
Instructions:
- Begin by crushing 30 Oreo cookies into fine crumbs. Transfer them to a mixing bowl and combine with ½ cup of melted unsalted butter. Stir until the crumbs are evenly coated.
- Press the Oreo crumb mixture firmly into the bottom of a 9x13-inch baking dish to form a crust. Make sure it’s evenly distributed and compact.
- In a separate mixing bowl, beat together the softened cream cheese and confectioners’ sugar until smooth and creamy. Gently fold in one tub of Cool Whip until well incorporated.
- Spread the cream cheese mixture evenly over the Oreo crust, smoothing it out with a spatula.
- In another bowl, whisk together the two packages of instant chocolate pudding with 2 cups of cold 2% milk. Mix for about 2 minutes until the pudding thickens.
- Pour the chocolate pudding over the cream cheese layer, spreading it out evenly.
- Top the chocolate pudding layer with the second tub of Cool Whip, spreading it evenly to cover the entire surface.
- For an extra touch, you can crush a few remaining Oreo cookies and sprinkle them on top of the Cool Whip layer. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for the best results.
Notes
- Store in the refrigerator, covered, for up to 3 days.
- Freezing is not recommended, as it may change the texture.
- Prepare it the night before for the best flavor and texture.