Ingredients:
1 (15.35 ounce) package Double-Stuffed Oreo cookies
1/2 cup butter, melted
2 packages (3.9 ounces, each) Instant Chocolate pudding mix
3 1/4 cups cold milk
2 (8 ounces) containers Cool Whip
1 (8 ounces) block Cream cheese, softened
1 cup powdered sugar
Directions :
-Take a large zip-lock bag and place all the Oreo cookies inside.
-Seal bag shut and place on the counter. Using a rolling pin, crush the cookies until they are small chunks/crumbs. You want them to still be chunky and small, but not fine crumbs.
-Set aside half of the cookie crumbs for the topping. Pour the other half of cookie crumbs into a 9×13 baking pan.
-Pour the melted butter over the crumbs and mix well to combine. Once combined, press into the pan to form a crust.
-In a bowl, whisk together the 2 pudding mixes and milk. Cover and place in the fridge to set.
-In a medium bowl, blend cream cheese until smooth. Slowly add in the powdered sugar. Fold in one container of Cool Whip. Spread mixture over the cookie crust.
-Next, take chocolate pudding and spread over the cream cheese mixture. Spread the other container of Cool Whip over the chocolate pudding layer.
-Sprinkle the top with the remaining cookie crumbs. Cover and chill in fridge at least 2 hours before serving.
Enjoy!!