INGREDIENTS NEEDED:
Regular Oreo cookies; I used 50.
½ Cup.Of unsalted butter – melted.
Softened cream cheese; I used an 8-oz block at room temp.
1 Cup.Of confectioners’ sugar.
16-oz.Of cool whip.
4-packs.Of instant chocolate pudding.
2½ Cups.Of milk; preferably 2%.
PREPARATION:
1st Step
Crush Oreos in a food processor until they resemble tiny crumbs. Save aside three-quarters of a cup of the crumbled Oreos as a garnish. Stir up the remaining Oreos that were previously crushed with the butter that’s been melted.
2nd Step
Put on the bottom of the dish you have prepared by pressing the Oreo and butter mixture. Place this in the freezer for a couple of minutes while you start on the next layer.
3rd Step
Combine the cream cheese and confectioners’ sugar in a mixing bowl and beat until smooth. In a separate bowl, beat together the cream cheese and Cool Whip until smooth.
4th Step
Layer the cream cheese mixture carefully over the Oreo Crust in the order given.
5th Step
Both the dry pudding mix and the milk should be beaten together in a separate bowl. Beat for around two minutes.
6th Step
On top of the cream cheese layer, spread an equal layer of pudding. The leftover Oreo crumbs were sprinkled on top after the second box of Cool Whip had been spread over the top.
7th Step
Put in the refrigerator for at least six hours before cutting. Using an airtight container, refrigerate leftovers for four to five days.