50 Oreo cookies
½ cup unsalted butter melted
1 250 g package cream cheese softened to room temperature
1 cup confectioners’ sugar
2 tubs Cool Whip
2 packages instant chocolate pudding 4-serving packs
2 ½ cups 2% milk


Prepare a 9” x 13” baking dish
Use a food processor to crush Oreos until they are fine crumbs. Remove ¾ cup crushed Oreos and set these aside for toppings.
Mix the remaining crushed Oreos with melted butter and stir to mix.
Press the Oreo and butter mixture into the bottom of the prepared dish. Pop this into the freezer for a few minutes while you prepare your next layer.
Beat together cream cheese and confectioners’ sugar until smooth.
Beat in 1 package of Cool Whip (about 30 seconds – don’t overbeat) into the cream cheese mixture.
Carefully layer the cream cheese mixture over the Oreo Crust. Drop the cream cheese mixture evenly over top of the crust so that it’s easier to spread out evenly. You don’t want to spread this out too much or you’ll start to pull up the Oreo base.
In a separate bowl, beat together milk and dry pudding mixtures. Beat about 2 minutes.
Spread pudding evenly over the cream cheese layer.
Spread other package of Cool Whip over the top then sprinkled with remaining Oreo crumbs.
Chill at least 6 hours before cutting

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