Ingredients
·
2 Tbs milk
·
1 (16 oz) tub Cool
Whip, divided
·
1 large (5.9 oz)
package chocolate instant pudding
·
3 cups milk
·
1 package Oreo cookies,
36 cookies
·
6 Tbs butter, melted
·
1 (8 oz) package cream
cheese, softened
·
¼ cup granulated sugar
·
1½ cups mini chocolate
chips
Instructions
Crush Oreo
cookies. Place in a zip lock bag and use rolling pin to crush.
In a mixing bowl, combine crushed oreos and melted butter.
Put into a 9 x 13 baking dish. Press down the crust to cover the bottom of the dish. Place into refrigerator while preparing the other layers.
In a mixing bowl, mix cream cheese until creamy. Add sugar and 2 Tbs milk, mix well. Stir in ½ of the cool whip.Spread on top of Oreo crust.
In a mixing bowl, combine 3 cups milk and instant pudding. Whisk for several minutes. Spread on top of cream cheese layer. Let set for 5 minutes, until pudding is firm.
Spread remaining Cool Whip on top.
Sprinkle chocolate chips on top.
Place in refrigerator for 4 hours (or freezer for 1 hour) before serving.
In a mixing bowl, combine crushed oreos and melted butter.
Put into a 9 x 13 baking dish. Press down the crust to cover the bottom of the dish. Place into refrigerator while preparing the other layers.
In a mixing bowl, mix cream cheese until creamy. Add sugar and 2 Tbs milk, mix well. Stir in ½ of the cool whip.Spread on top of Oreo crust.
In a mixing bowl, combine 3 cups milk and instant pudding. Whisk for several minutes. Spread on top of cream cheese layer. Let set for 5 minutes, until pudding is firm.
Spread remaining Cool Whip on top.
Sprinkle chocolate chips on top.
Place in refrigerator for 4 hours (or freezer for 1 hour) before serving.
