Ingredients
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36
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6
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1
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1/4
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2
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1
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2
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3 1/4
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1 1/2
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-
-
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-
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Directions
Steps
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1
Done
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Begin by Crushing 36 Oreo Cookies. used My Food Processor For This, but You Could Also Place Them in a Large Ziplock Bag and Crush Them With a Rolling Pin. When the Oreos Have Turned Into Fine Crumbs, You Are Done. |
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2
Done
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Transfer the Oreo Crumbs to a Large Bowl. Stir in 6 Tablespoons Melted Butter and Use a Fork to Incorporate the Butter Into the Cookie Crumbs. When the Butter Is Distributed, Transfer the Mixture to a 9 X 13 Inch Baking Dish. Press the Crumbs Into the Bottom of the Pan. Place the Pan in the Refrigerator While You Work on the Additional Layers. |
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3
Done
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Mix the Cream Cheese With a Mixer Until Light and Fluffy. Add in 2 Tablespoons of Milk, and Sugar, and Mix Well. Stir in 1 and 1/4 Cups Cool Whip. Spread This Mixture Over the Crust. |
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4
Done
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in a Bowl, Combine Chocolate Instant Pudding With 3 and 1/4 Cups Cold Milk. Whisk For Several Minutes Until the Pudding Starts to Thicken. Use a Spatula to Spread the Mixture Over the Previous Cream Cheese Layer. Allow the Dessert to Rest For About 5 Minutes So That the Pudding Can Firm Up Further. |
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5
Done
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Spread the Remaining Cool Whip Over the Top. Sprinkle Mini Chocolate Chips Evenly Over the Top. Place in the Freezer For 1 Hour, or the Refrigerator For 4 Hours Before Serving. |
