Ingredients
Chocolate Cookie Crust
- 2½ cups (250 g) chocolate cookie crumbs (such as Oreo cookies, filling removed if preferred)
- ½ cup (115 g) unsalted butter, melted
Cream Cheese Layer
- 8 oz (225 g) cream cheese, softened
- 1 cup (120 g) powdered sugar
- 1 teaspoon vanilla extract
- 1 cup (240 ml) whipped topping or freshly whipped cream
Chocolate Pudding Layer
- 2 packages (3.4 oz / 96 g each) instant chocolate pudding mix
- 3 cups (720 ml) cold milk
Topping
- 2 cups (480 ml) whipped topping
- Chocolate curls or chocolate shavings
- Mini chocolate chips (optional)
- Cocoa powder for dusting (optional)
Instructions
- In a bowl, mix the chocolate cookie crumbs with the melted butter until evenly coated.
- Press the mixture firmly into the bottom of a 9×13-inch (23×33 cm) baking dish. Refrigerate for 15 minutes.
- In a large bowl, beat the cream cheese, powdered sugar, and vanilla until smooth.
- Fold in 1 cup of whipped topping until light and fluffy.
- Spread the cream cheese mixture evenly over the chilled crust.
- In another bowl, whisk together the instant chocolate pudding mix and cold milk for about 2 minutes, until thickened.
- Spread the pudding evenly over the cream cheese layer.
- Top with the remaining whipped topping, spreading it evenly.
- Garnish with chocolate curls, mini chocolate chips, or a dusting of cocoa powder.
- Refrigerate for at least 4 hours, or overnight, before slicing and serving.
Tips
- Chill overnight for the cleanest slices and best flavor.
- Use dark chocolate pudding for a richer chocolate taste.
- Add a layer of sliced bananas or crushed toffee between the cream cheese and pudding layers for a fun twist.
- Keep the dessert refrigerated until ready to serve.
Storage
- Refrigerator: Store covered for up to 4 days.
- Freezer: Freeze for up to 1 month. Thaw in the refrigerator before serving.
Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 12–15 squares