What do you need
°1 package (14.3 ounces) regular Oreo cookies
°6 tablespoons butter, melted
°2 containers (8 ounces) frozen Cool Whip, thawed
°1 block cream cheese (8 ounces), softened
°1 cup powdered sugar
°1 package (5.9 ounces) instant chocolate pudding
°2¾ cups of milk
The method :
Crush the entire bag of Oreo cookies using a food processor.
Set aside a cup of Oreo crumbs, then toss the remaining crumbs with melted butter. Press the mixture into the bottom of a mold so that they form a crust.
Blend the cream cheese in a blender until smooth, then add the powdered sugar and mix well. Fold in a container of Cool Whip, mix well then spread the mixture evenly over the crust.
Use a whisk to mix the chocolate pudding with the milk, then let it thicken. Spread the pudding over the previous layer and spread the other container of Cool Whip on top.
Garnish with the reserved Oreo crumbs. Refrigerate for at least 4 hours and serve.
The crust should be frozen to help it hold together so the filling can be spread.
Use cream cheese that has completely softened so that there are no lumps when beating with the sugar.
Fold the Cool Whip layer carefully so that the air is not forced out.