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Prepare the Oreo crust: In a medium bowl, combine the crushed Oreo cookie crumbs and melted unsalted butter. Mix until the crumbs are evenly moistened.

Press the Oreo mixture firmly and evenly into the bottom of a 9x13 inch foil baking pan to form the crust.

Prepare the vanilla pudding: In a separate large bowl, whisk together the milk and French vanilla instant pudding mix for 2 minutes, or until the mixture begins to thicken. Set aside.

Prepare the cream cheese mixture: In another large bowl, beat the softened cream cheese with the powdered sugar using an electric mixer until smooth and well combined, about 2-3 minutes.

Gently fold the thawed Cool Whip into the cream cheese mixture until fully incorporated.

Carefully fold the thickened vanilla pudding into the cream cheese and Cool Whip mixture until a light and creamy filling is formed.

Spread the creamy vanilla filling evenly over the prepared Oreo crust in the baking pan.

Prepare the chocolate topping: Remove the lid and foil seal from the can of chocolate frosting. Microwave the frosting on high for 15-30 seconds, or until it is smooth and pourable. Stir well.

Carefully pour the warmed chocolate frosting over the creamy vanilla filling, spreading it gently and evenly to create a glossy chocolate layer.

Refrigerate the assembled dessert for at least 2 hours to allow it to set completely.

Once set, slice and serve chilled.


Prepare the Oreo crust: In a medium bowl, combine the crushed Oreo cookie crumbs and melted unsalted butter. Mix until the crumbs are evenly moistened.

Press the Oreo mixture firmly and evenly into the bottom of a 9x13 inch foil baking pan to form the crust.

Prepare the vanilla pudding: In a separate large bowl, whisk together the milk and French vanilla instant pudding mix for 2 minutes, or until the mixture begins to thicken. Set aside.

Prepare the cream cheese mixture: In another large bowl, beat the softened cream cheese with the powdered sugar using an electric mixer until smooth and well combined, about 2-3 minutes.

Gently fold the thawed Cool Whip into the cream cheese mixture until fully incorporated.

Carefully fold the thickened vanilla pudding into the cream cheese and Cool Whip mixture until a light and creamy filling is formed.

Spread the creamy vanilla filling evenly over the prepared Oreo crust in the baking pan.

Prepare the chocolate topping: Remove the lid and foil seal from the can of chocolate frosting. Microwave the frosting on high for 15-30 seconds, or until it is smooth and pourable. Stir well.

Carefully pour the warmed chocolate frosting over the creamy vanilla filling, spreading it gently and evenly to create a glossy chocolate layer.

Refrigerate the assembled dessert for at least 2 hours to allow it to set completely.

Once set, slice and serve chilled.
