Ingredients:

  • 24 Oreo cookies, crushed (340g)
  • 4 tbsp unsalted butter, melted (57g)
  • 8 oz cream cheese, softened (225g)
  • 1/2 cup powdered sugar (100g)
  • 1 tsp vanilla extract (5ml)
  • 1 cup heavy whipping cream, chilled (240ml)
  • 1 package instant chocolate pudding mix (96g)
  • 2 cups cold whole milk (480ml)
  • 2 cups whipped topping (480g)
  • 1/2 cup mini chocolate chips (60g)

Instructions:

  1. Combine the crushed Oreo crumbs and melted butter in a bowl until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9x13 inch pan using the back of a spoon and refrigerate to firm up.
  2. In a large bowl, beat the softened cream cheese and powdered sugar together until smooth. Slowly pour in the heavy whipping cream and vanilla extract, beating on high until stiff peaks form. Gently fold the cream cheese mixture in and spread evenly over the Oreo crust.
  3. Whisk the instant pudding mix and cold milk together for 2 minutes until thickened. Gently fold in one cup of whipped topping to lighten the texture, then pour the mixture over the cream cheese layer, smoothing the top with a spatula.
  4. Spread the remaining one cup of whipped topping across the top of the pudding layer and garnish with mini chocolate chips or chocolate shavings.
  5. Refrigerate the dessert for at least 4 hours to allow the layers to set before slicing.