Ingredients
Method
- Crush the chocolate sandwich cookies into fine crumbs.
- Press two-thirds of the cookie crumbs into a 9x13 inch baking dish to create a firm base.
- In a medium bowl, beat the softened cream cheese with a splash of milk until smooth.
- Fold half of the whipped topping into the cream cheese mixture until uniform.
- Spread the cream cheese mixture evenly over the cookie base.
- Whisk the instant chocolate pudding mix with the remaining milk until thickened.
- Spread the pudding layer over the cream cheese layer.
- Top with the remaining whipped topping and garnish with the reserved cookie crumbs.
- Refrigerate for at least four hours to allow the layers to set before slicing.
Notes
Ensure cream cheese is at room temperature to avoid lumps. For a cleaner slice, wipe your knife clean between cuts. Store leftovers covered in the refrigerator for up to three days.