36 Oreo cookies, (one 14.3 oz package) ▢6 tablespoons unsalted butter, melted ▢8 ounces cream cheese, softened ▢½ cup butter ▢1 cup powdered sugar ▢16 ounces whipped topping ▢2 (3.9-ounce) boxes chocolate instant pudding mix ▢3 cups milk ▢chocolate bar to make curls with, or chocolate shavings, mini chocolate chips
Begin by crushing Oreos. For a very fine mixture, place Oreos in a food processor. Place in a ziploc baggie and add your melted butter. Mix until it is well combined.
Step 1
Press into the bottom of a 9×13 pan spreading out to cover the entire bottom of the pan. Chill in the refrigerator while preparing the next layer.
Step 2
In a medium bowl, blend cream cheese, margarine/butter, powdered sugar, and ½ of the Cool Whip. Blend well and pour over Oreo Crust.
Step 3
In another bowl, make your pudding by adding your milk to your bowl and instant pudding. Whisk together until pudding thickens. Pour over the cream cheese layer. Refrigerate for at least 5 minutes.
Step 4
Top off with the rest of your Cool Whip. Add chocolate shavings.
Step 5
Refrigerate at least 1 hour before serving.
Step 6