Ingredients
Method
Preparation
- Crush the chocolate sandwich cookies using a food processor or by placing them in a plastic bag and crushing with a rolling pin.
- Stir most of the crushed cookies into the melted butter until well combined.
- Press the cookie mixture firmly into the bottom of a glass dish to form a crust.
- Blend the cream cheese and powdered sugar together until smooth, then fold in half of the whipped topping gently.
- Spread the cream cheese mixture evenly over the cookie crust.
- Whisk the instant chocolate pudding mix with the cold milk until it thickens, then pour over the cream cheese layer.
- Cover the dessert with the remaining whipped topping.
- Sprinkle the last cookie crumbs on top for decoration.
- Place the dessert in the fridge to set completely, preferably for at least 4 hours.
Notes
For best results, let the cream cheese sit at room temperature for about 30 minutes before mixing to avoid lumps. Use a clean, dry spatula when spreading layers for a neat presentation. For an extra touch, drizzle chocolate sauce over individual servings prior to serving. Store leftovers covered in the refrigerator for 3-4 days in an airtight container.