- 36 Oreo cookies
- six tablespoons melted butter
- eight ounces cream cheese, softened
- a quarter cup sugar
- two tablespoons cold milk
- eleven ounces Cool Whip, split
- two bags instant chocolate pudding
- three 1/4 cups cold milk
- half cup chocolate chips
In a large ziploc, grind the cookies into thin pieces.
Transfer the breadcrumbs to a large bowl and add 6 tablespoons of melted butter.
Pour the mixture into a 9 x 13-inch dish, then press onto the crust.
In a blender, whisk the cream cheese until soft.
Add milk and sugar and stir in 1 1/4 cups Cool Whip.
Spread this mixture over the crust as well.
In a bowl, combine the instant pudding with 3 1/4 cups of cold milk.
Whisk until the pudding begins to thicken.
Use a spatula to spread the mixture over the cream cheese layer.
Let rest for a few minutes, then spread the whipped topping on top.
Sprinkle with chocolate chips.
Freeze 1 hour before serving.