Ingredients
1 (14.3 oz) package Oreo cookies
6 tablespoons unsalted butter, melted
1 (8 oz) block cream cheese, softened
1 cup powdered sugar
1/4 cup milk (any kind)
1 (8 oz) container Cool Whip, thawed (for cream cheese layer)
2 (3.9 oz) packages instant chocolate pudding mix
3 cups cold milk
1 (8 oz) container Cool Whip, thawed (for topping)
Chocolate shavings or mini chocolate chips (optional, for garnish)
Instructions
1. 1. Prepare the Crust: Finely crush Oreo cookies. In a medium bowl, combine crumbs and melted butter until evenly moistened. Press firmly into bottom of a 9×13-inch dish. Freeze for 10-15 minutes.
2. 2. Make the Cream Cheese Layer: In a large bowl, beat cream cheese until smooth. Add powdered sugar and 1/4 cup milk; beat until fluffy. Fold in one container of thawed Cool Whip. Spread over chilled crust. Refrigerate while preparing next layer.
3. 3. Whip Up the Pudding Layer: In another large bowl, whisk together pudding mixes and 3 cups cold milk for 2-3 minutes until thickened. Pour and spread evenly over cream cheese layer.
4. 4. Add the Final Topping: Gently spread the second container of Cool Whip over pudding layer. Sprinkle with chocolate shavings if desired.
5. 5. Chill: Cover tightly with plastic wrap and refrigerate for at least 4-6 hours, ideally overnight. Slice and serve chilled.
Notes
Ensure cream cheese is at room temperature to avoid lumps. Use instant pudding, not cook-and-serve. For the best texture, chill overnight. The dessert will keep in the refrigerator for 3-5 days. Freezing is not recommended due to potential texture changes in dairy layers.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 490
- Sugar: 45g
- Sodium: 460mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg