Recipe Ingredients
- 1 8 oz. package Cool Whip, thawed
- 4 oz. cream cheese, softened
- ¼ cup powdered sugar
- 1- 5.9 oz. pkg. Instant Chocolate Pudding Milk as called for on the pudding package
- 1 pkg. of Double Stuffed Oreos, 10-18 cookies
- 1 pkg. of Oreo Thin Bites Fudge Dipped Original Sandwich Cookies
- 2 Tbsp. Butter
Recipe Directions
- Using a food processor, crush up the Oreos to make the pie crust.
- Stir your Oreo crumbs with the butter in a bowl until mixed well.
- Spread out your Oreo mixture into the bottom of a pie pan (or pan of choice!) Don’t worry about greasing your pan before hand. You can make the Oreo mixture go up the sides like a typical pie crust, or use the Oreo fudge thins along the sides for some fun. (We love them!)
- In a stand mixer, beat the cream cheese and powdered sugar together until fluffy.
- Gently stir in the Cool Whip.
- Remove about ½ of the Cool Whip mixture to a small bowl and place in the fridge.
- Make the pudding according to the packaged directions. (In a medium bowl, whip pudding and 3 cups milk)
- Gently fold in the remaining Cool Whip mixture.
- Pour the chocolate pudding mixture into the pie pan, filling about ⅔ of the way.
- Chop up and sprinkle crushed Oreos over the chocolate pudding mixture.
- Gently layer the Cool Whip mixture over the Oreos. Don’t worry if the top layer doesn’t go on perfectly smooth…
- The last thing you do is sprinkle more crushed Oreos on top. It will look amazing!
- Cover your dessert with foil and place in the freezer for at least two hours. (preferably overnight.)
