*what do you need
•Pack 1 (14.3 oz) Oreo cookies
° 6 tablespoons melted butter
° 2 bowls (8 ounces) frozen Cool Whip, thawed
•1 block of cream cheese (8 ounces), soft
•1 cup powdered sugar
° 1 package (5.9 oz) instant chocolate pudding
•2 and a half cups of milk
Crush a whole bag of Oreo cookies using a food processor.
The second step:
Set 1 cup of Oreo crumbs aside, then stir-fry the remaining breadcrumbs with melted butter. Press the mixture into the bottom of the mold until a crust forms.
Blend cream cheese in a blender until smooth, then add powdered sugar and mix well. Fold into a bowl of Cool Whip, mixing well and then spreading mixture evenly over crust.
The fourth step:
Use a whisk to mix the chocolate pudding with the milk, then let it thicken. Spread the pudding over the previous layer and place another bowl of Cool Whip on top.
Garnish with preserved Oreo crumbs. Put it in the fridge for at least 4 hours and serve.
The crust should be frozen to hold together until the filling spreads.
Use completely soft cream cheese so that there are no lumps when whipping with sugar.
Carefully fold the Cool Whip layer so that no air is forced out.