Ingredients

Scale

50 Oreo cookies: These form the base and add a delicious crunch throughout the dish.
½ cup unsalted butter (melted): Adds richness and helps bind the cookie crumbs together.
1 250 g package cream cheese (softened to room temperature): Creates a smooth, velvety layer that complements the chocolate perfectly.
1 cup confectioners’ sugar: Sweetens the cream cheese mixture without overpowering the other flavors.
2 tubs Cool Whip: Provides lightness and airiness to balance the heavier components.
2 packages instant chocolate pudding (4-serving packs): Brings depth and a hint of cocoa to the mix.
2 ½ cups 2% milk: Used to prepare the pudding and adds moisture to the layers.

Instructions

Prepare Your Baking Dish: Begin by lining a 9” x 13” baking dish with parchment paper for easy removal later.
Crush the Oreos: Use a food processor to finely crush 50 Oreo cookies until they resemble coarse sand. Reserve ¾ cup of these crumbs for topping.
Make the Crust: In a mixing bowl, combine the remaining crushed Oreos with melted butter. Stir well until all the crumbs are evenly coated. Press this mixture firmly into the bottom of the prepared dish. Place the crust in the freezer for a few minutes while you work on the next step.
Cream Cheese Layer: Beat softened cream cheese and confectioners’ sugar together until smooth. Fold in one tub of Cool Whip gently, being careful not to overmix. Spread this mixture evenly over the chilled Oreo crust. To prevent disturbing the crust, drop spoonfuls of the cream cheese mixture onto the base and spread carefully.
Pudding Layer: In a separate bowl, whisk together the milk and instant chocolate pudding mixes. Beat for about 2 minutes until thickened. Spread this layer evenly over the cream cheese mixture.
Final Touches: Top the pudding layer with the second tub of Cool Whip, spreading it smoothly. Sprinkle the reserved Oreo crumbs over the top for added texture and presentation.
Chill and Serve: Refrigerate the dessert for at least 6 hours or overnight to allow the flavors to meld together. Once set, slice into squares and enjoy!

Notes

Room Temperature Cream Cheese: Softened cream cheese blends more easily and results in a smoother texture. Let it sit out for about 30 minutes before starting.

Don’t Overmix: When incorporating Cool Whip into the cream cheese mixture, fold gently to maintain its fluffiness. Overmixing can deflate the volume.

Freeze the Crust: A quick stint in the freezer helps solidify the crust, preventing it from becoming soggy once the wet layers are added.

Even Layers: Take your time spreading each layer to ensure they’re uniform, which makes cutting cleaner and more visually appealing.

Prep Time: 20 minutes
Category: Dessert
Method: No-bake
Cuisine: American

Nutrition

Serving Size: 1/12 of the dessert
Calories: 310 kcal
Sugar: 34g
Sodium: 300mg
Fat: 12g
Saturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 0g
Protein: 3g
Cholesterol: 0mg