Ingredients:

  • 36 Oreo cookies (standard stuffed)
  • 6 tbsp unsalted butter, melted and slightly cooled
  • 8 oz cream cheese, softened to room temperature
  • 1/4 cup granulated sugar
  • 2 tbsp cold whole milk
  • 8 oz whipped topping, thawed
  • 7.8 oz instant chocolate pudding mix (two 3.9 oz boxes)
  • 3 1/4 cups cold whole milk
  • 1/2 cup mini semi-sweet chocolate chips

Instructions:

  1. Pulverize the Oreos in a food processor until they resemble fine sand. Stir in the melted butter until the mixture looks like wet soil.
  2. Press the cookie mixture firmly into the bottom of a 9x13 inch baking dish. Freeze for 10 minutes to set the base.
  3. In a medium bowl, beat the softened cream cheese until smooth. Add the sugar and 2 tablespoons of milk, mixing well. Gently fold in half of the whipped topping (4 oz) until combined.
  4. Spread the cream cheese mixture carefully over the chilled crust using an offset spatula to ensure even distribution.
  5. In a separate bowl, whisk both boxes of chocolate pudding mix with 3 1/4 cups of cold milk for 2 minutes. Let it sit for 5 minutes to firm up.
  6. Spread the thickened pudding over the cream cheese layer.
  7. Spread the remaining whipped topping over the pudding layer and sprinkle with mini chocolate chips.
  8. Chill in the refrigerator for at least 4 hours to allow the layers to stabilize and the crust to set properly before slicing.