Ingredients
Scale
- 36 Oreos (divided)
- 6 tablespoons unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 (8 oz) tubs Cool Whip (or 4 cups whipped cream), divided
- 1 (5.1 oz) box instant chocolate pudding mix
- 2 ¾ cups cold milk
Instructions
- Crush 24 Oreos and mix with melted butter. Press into a 9×13″ dish and chill.
- Beat softened cream cheese, powdered sugar, and vanilla until smooth. Fold in 1 cup Cool Whip and spread over crust.
- Whisk pudding mix with cold milk until thickened. Pour over cream layer and spread evenly.
- Top with remaining Cool Whip.
- Crush remaining Oreos and sprinkle on top.
- Chill for at least 2 hours before serving.
Notes
- For best results, chill overnight.
- Garnish with chocolate syrup, berries, or chocolate curls for added flair.
- Store covered in the fridge for up to 4 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 12
- Calories: 360
- Sugar: 27g
- Sodium: 340mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg