I made this deliciousness last night... To. Die. For. The whole family loved it! (I adapted this recipe from here.)
Prep Time: 20 min.
Total Time: 1 hr. 20 min. - 4 hrs. 20min.
1 package Oreo cookies (not Double Stuff) - about 36
6 Tbsp. butter, melted
1 8oz. package cream cheese, softened (I used light)
0.25 c. granulated sugar
2 Tbsp. cold milk
1.50-1.75 tubs (12-14oz. total) Cool Whip, divided (I used light)
2 small boxes (3.90oz. each) chocolate instant pudding
3.25 c. cold milk
1.50 c. mini chocolate chips
Crush Oreo cookies (food processor, or crush with a rolling pin) into fine crumbs.
Transfer the Oreo crumbs to a large bowl. Stir in the melted butter with a fork. Transfer the mixture to a 9x13 dish, and press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tbsp. milk and sugar, and mix well. Stir in 1.25 c. Cool Whip. Spread this mixture over the crust. Place the pan back in the refrigerator.
In a bowl, combine pudding mix with 3.25 c. cold milk. Whisk for several minutes until it starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for 5 minutes in the refrigerator so that the pudding can firm up further.
Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.