Layers of chocolate cookies, silky pudding, and whipped topping make this winter dessert a smash every time!
Ingredients
- 1 (14 oz) package chocolate sandwich cookies, such as Oreo®
- 6 tablespoons unsalted butter, melted
- 1 (8 oz) package cream cheese, softened
- ¼ cup granulated sugar
- 2 tablespoons whole milk (for cheesecake layer)
- 1 (12 oz) container frozen whipped topping, such as Cool Whip®, thawed and divided
- 2 (3.9 oz) boxes instant chocolate pudding mix
- 3 ¼ cups whole milk (for pudding layer)
- 1 ½ cups mini chocolate chips
- Optional for garnish: white chocolate curls or crushed candy canes
Instructions
Crust:
Finely crush the chocolate sandwich cookies. Stir in melted butter until the mixture resembles damp sand. Firmly press into a 9×13-inch baking pan to form the base. Chill in the refrigerator for at least 20 minutes.
Cheesecake Layer:
Beat softened cream cheese until light and airy. Add sugar and 2 tablespoons whole milk, mixing until smooth. Fold in 1 ¼ cups of the whipped topping. Spread evenly over the chilled crust. Return to the refrigerator to set.
Pudding Layer:
Whisk instant pudding mix with 3 ¼ cups whole milk until thick and glossy, about 4–5 minutes. Carefully spoon and spread over the cheesecake layer. Refrigerate for 10 minutes to firm slightly.
Topping:
Spread remaining whipped topping across the pudding. Sprinkle generously with mini chocolate chips. Add optional white chocolate curls or a dusting of crushed candy canes for holiday sparkle.
Chill:
Refrigerate for 4 hours, or overnight if your schedule allows, to let each layer marry beautifully.