Hardware: 16 mini mason jars or 9 x 13 glass baking dish
Course Dessert
Prep Time 30 minutesminutes
Total Time 30 minutesminutes
Author Elyse
Ingredients
1package regular Oreos—approx. 36 cookies
6Tbspmelted butter
8ozpackage softened cream cheese
¼cupgranulated sugar
2Tbspcold milk
12ouncecontainer Cool Whip
2 - 3.9ouncepackage instant chocolate pudding
3 ¼cupscold milk
1cupmini chocolate chips
Instructions
Start by crushing the Oreo cookies into a crumb-like consistency. I used a food processor for this, but there are many methods you could use. For instance, fill a zip top bag with the cookies and crush them with a rolling pin or heavy-weighted can until you reach the desired consistency.
Transfer the Oreo cookies to a mixing bowl and stir in the melted butter. I like to use a fork to incorporate the butter, alternating between fluffing and mixing.
Using a spoon, transfer your crumbs into the bottom of your mini-mason jars or spread them evenly on the bottom of your baking dish. Gently press the mixture down, this will become the base of your layered dessert.
In a stand mixer or using a hand held mixer, combine the softened cream cheese, sugar, and 2 tablespoons of cold milk. Beat until mixed and fluffy.
Fold in half of the container of cool whip and set this mixture aside while you prepare the pudding.
Whisk the instant chocolate pudding and the remaining cold milk for several minutes until it begins to firm up. The pudding won’t fully firm until it is refrigerated.
*Note: be sure to reference the directions on your package as some variations may take place depending on the brand.
Layer the cream cheese mixture on top of your Oreo cookie crumb base then layer the chocolate pudding on top of the cream cheese mixture.
Finish with the reserved cool whip topping and sprinkle with the mini chocolate chips.
Refrigerate for 4+ hours until you’re ready to serve.
Notes
This recipe can also be used to make a 9 x 13 inch pan for larger groups or if you don’t have mini mason jars.