Ingredients
Equipment
Method
Make the Oreo crust
- Mix the crushed Oreo cookies with the melted butter until evenly combined, then press the mixture firmly into the bottom of a 9x13 dish.
- Refrigerate for 15 minutes so the crust firms up.
Add the cream cheese layer
- Beat the cream cheese and powdered sugar until smooth, then fold in 1 cup of the whipped topping.
- Spread the cream cheese mixture evenly over the chilled Oreo crust.
Add the chocolate pudding layer
- Whisk the instant chocolate pudding mix with the cold whole milk for 2 minutes until thickened.
- Spread the thickened chocolate pudding evenly over the cream cheese layer.
Top and chill
- Spread 2 cups of whipped topping over the pudding layer to cover it completely.
- Sprinkle crushed Oreos generously over the top for a crackly, crunchy finish.
- Refrigerate for at least 4 hours (or overnight) until set, then cut into squares and serve.
Notes
For the cleanest slices, keep the dessert chilled right up to cutting and use a sharp knife wiped between cuts. Store covered in the refrigerator for 3-4 days; freezing is not recommended because the whipped layer can soften. If you want a lighter version, use reduced-fat cream cheese and reduced-sugar instant pudding (follow package directions).
