Ingredients
- 1 package Oreo cookies
- 6 tablespoons butter, melted
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 12 ounces Cool Whip, divided
- 2 packages (3.9 ounces each) chocolate instant pudding
- 3 1/4 cups milk
- Mini chocolate chips and red, white & blue sprinkles for topping
Instructions
- Crush the Oreo cookies in a food processor or ziplock bag until fine. Combine with melted butter and press into a greased 9×13-inch baking dish to form the crust.
- In a mixing bowl, beat softened cream cheese and sugar until smooth. Fold in 1 1/4 cups of Cool Whip and spread over the crust.
- Whisk together chocolate pudding and milk until thickened, then layer over the cream cheese mixture.
- Top with remaining Cool Whip, sprinkle mini chocolate chips and festive sprinkles. Chill for at least 4 hours or freeze for an hour before serving.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Use room temperature ingredients for easier mixing. For added flavor, consider incorporating vanilla or almond extract into the cream cheese layer. Make it gluten-free by using gluten-free Oreo cookies.
