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Prepare the crust: In a medium bowl, combine the finely crushed Oreo cookies and melted butter. Mix until well combined and the crumbs are moistened.

Press the cookie mixture evenly into the bottom of an 8x8 inch baking dish. Use the back of a spoon or your fingers to create a firm, compact crust. Place the crust in the refrigerator to chill while preparing the next layer.

Prepare the cream cheese layer: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the powdered sugar and milk, and beat until fully incorporated and smooth.

Gently fold in 1 1/2 cups of the thawed whipped topping into the cream cheese mixture until no streaks remain. Spread this layer evenly over the chilled cookie crust.

Prepare the chocolate pudding layer: In a separate medium bowl, whisk together the instant chocolate pudding mix and cold milk for 2 minutes, or until the pudding begins to thicken. Let it sit for 1-2 minutes to set further.

Carefully spread the thickened chocolate pudding layer over the cream cheese layer in the baking dish.

Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the layers to set completely.

Before serving, spread the remaining 1 1/2 cups of thawed whipped topping evenly over the chocolate pudding layer. Garnish with mini marshmallows and a drizzle of chocolate syrup.

Slice and serve chilled. Store any leftovers in the refrigerator.


Prepare the crust: In a medium bowl, combine the finely crushed Oreo cookies and melted butter. Mix until well combined and the crumbs are moistened.

Press the cookie mixture evenly into the bottom of an 8x8 inch baking dish. Use the back of a spoon or your fingers to create a firm, compact crust. Place the crust in the refrigerator to chill while preparing the next layer.

Prepare the cream cheese layer: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the powdered sugar and milk, and beat until fully incorporated and smooth.

Gently fold in 1 1/2 cups of the thawed whipped topping into the cream cheese mixture until no streaks remain. Spread this layer evenly over the chilled cookie crust.

Prepare the chocolate pudding layer: In a separate medium bowl, whisk together the instant chocolate pudding mix and cold milk for 2 minutes, or until the pudding begins to thicken. Let it sit for 1-2 minutes to set further.

Carefully spread the thickened chocolate pudding layer over the cream cheese layer in the baking dish.

Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the layers to set completely.

Before serving, spread the remaining 1 1/2 cups of thawed whipped topping evenly over the chocolate pudding layer. Garnish with mini marshmallows and a drizzle of chocolate syrup.

Slice and serve chilled. Store any leftovers in the refrigerator.
