Ingredients:
1 pack of regular Oreo cookies (Not Double Stuff) – about 36 cookies
8 ounces/200gm pack of cream cheese, softened
2 – 3.9 ounces pack of Chocolate Instant Pudding.
1 and 1/2 cups mini chocolate chips
1- 12 ounce Whipped Cream
6 tablespoons Butter, melted
1/4 cup granulated sugar
2 Tablespoons cold milk
3 1/4 cups cold milk
Directions:
1 -Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large zip lock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
2 -Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons 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.
3 -Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups cool whipped cream. Spread this mixture over the crust.
4 -In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the 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.
5 -Spread the remaining Cool Whipped Cream over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.
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