A family favorite after a day on the beach!
1 package regular (not double stuff) Oreos or similar chocolate sandwich cookies
6 tablespoons butter, melted
1 8-oz package cream cheese
1/4 cup sugar
2 tablespoons cold milk
1 12-oz tub of Cool Whip or other whip topping
1 1/2 mini chocolate chips
Pudding
2 3.9-oz packages of chocolate instant pudding
3 1/4 cups cold milk
Crush 36 cookies. You may use the food processor for this but you could also place them in a large plastic bag and crush them with a rolling pin. When the cookies have turned into fine crumbs, you are done
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.
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.
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.
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.
Emily
