2two 10 oz whipped topping (ex: Cool Whip/Tru Whip)
5.1ouncesbox instant chocolate pudding
3 ½cupsmilk
Instructions
FOR BOTTOM LAYER:
In a large freezer bag, crush cookies with a rolling pin. Set aside 1/2 cup for your topping.
Press remaining crumbs on the bottom of a 9 x 13 baking dish. Pour melted butter over crumbs. Press down with a fork.
FOR CREAM CHEESE LAYER:
In a mixing bowl, beat cream cheese until fluffy. On low speed, slowly add in powder sugar. Mix until combined.
Fold in 1-10 oz container of whipped topping. Spread mixture on top of cookie layer
FOR PUDDING LAYER:
FOR PUDDING LAYER:
In a mixing bowl, whisk milk and pudding mix together for 2 minutes. Leave it sit for 5 minutes or so to firm up. Spread pudding over cream cheese mixture.
Spread remaining container of whipped topping on top of pudding layer.
Sprinkle with your 1/2 cup of cookie crumbs.
Cover and refrigerate for at least 2 hours before serving.