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1
Add instant pudding to a large bowl with milk.
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2
With a hand mixer, blend until it stiffens.
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3
Add cocoa powder, vanilla, cream cheese and powdered sugar.
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4
Mix until lumps are gone.
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5
Add cool whip and mix again until creamy and smooth.
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6
Set aside.
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7
Take 1 bag of oreo cookies and add to a large zip loc bag, let the air out and seal shut.
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8
With a rolling pin, crush the oreos until they are crumbled into little pieces.
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9
This will take a couple minutes.
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10
Or you can add to a food processor and pulse to get this texture.
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11
It's not fine crumbs, but little chunks of cookies AND crumbles.
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12
In a 13x9 clear baking dish, add a layer of crumbles, so you don't see the bottom of the dish.
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13
Take a few spoonfuls of the cream mix and place throughout the cookie crumbs.
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14
You need to slowly and gently spread the mix so you don't disturb the cookie crumbles.
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15
It's about half the mix.
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16
Add another layer of the cookie crumbles over the cream mix until you can't see the cream mix.
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17
You might need to crush more cookies, that's why I have 2 bags of oreos in the recipe.
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18
Add another layer of the cream mix and top with more cookie crumbles.
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19
I save a cookie to garnish so people know it's an oreo dish.
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20
Cover with foil and refridgerate for 5 hours or over night.
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21
You will be labeling out spoonfuls of this dish as servings.
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22
You can't cut it into pieces, Just spoon it out into a bowl!
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23
You can do chocolate pudding if you'd like, but i like the contrast of colors because you can see the layers in the dish.
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24
I don't like to over power the chocolate flavor of the oreos.
