Chocolate Chip Cheesecake Pudding

1. 1

   Make cookies into cookie crumbs.

2. 2

   I use a 1 gal bag and the rolling pin.

3. 3

   Mix crumbs with melted butter, press into 9x13 pan.

4. 4

   Beat sugar into cream cheese.

5. 5

   Stir in 1 3/4 cup Cool Whip.

6. 6

   Spoon cream cheese mixture over crust and spread gently.

7. 7

   Mix pudding mixes and milk for 2 minutes; spread over cream cheese.

8. 8

   Cover with remainder of the Cool Whip.

9. 9

   Add cookie crumbs or chocolate shavings to decorate if desired.

10. 10

    Refrigerate overnight or until firm.

11. 11

    Store leftovers in fridge.

No additional tips available.