Description
A no-bake dessert layered with rich chocolate flavor and creamy textures, perfect for any gathering.
Ingredients
- 24–30 chocolate sandwich cookies, crushed finely (about 2 1/2–3 cups crumbs)
- 6–8 tablespoons melted butter
- 8 ounces cream cheese, softened
- 3/4 cup powdered sugar
- 8 ounces whipped topping or 1 1/2 cups heavy cream whipped to soft peaks
- 1 (3.9-ounce) package instant chocolate pudding mix
- 2 cups cold milk
Instructions
- Prepare the cookie base: Place the chocolate sandwich cookies in a food processor and pulse until they’re fine crumbs. Stir in the melted butter until the crumbs hold together when pressed. Firmly press the mixture into an even layer at the bottom of a 9×13-inch dish. Chill briefly while preparing the filling.
- Make the cream cheese layer: In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth. Gently fold in half of the whipped topping or whipped heavy cream until light and fluffy. Spread this mixture evenly over the chilled cookie crust.
- Whisk the pudding: In another bowl, combine the instant chocolate pudding mix with the cold milk. Whisk for about 2 minutes until it thickens, then pour over the cream cheese layer, smoothing it out.
- Top with whipped cream: Spread the remaining whipped topping over the pudding layer, ensuring it’s completely covered.
- Refrigerate: Cover the dish and refrigerate for at least 3 to 4 hours, but ideally overnight for the best flavor and texture.
- Serve: Slice and serve chilled. Feel free to garnish with extra cookie crumbs, shaved chocolate, or mini chocolate chips for an extra touch of flair.
Notes
Store covered in the refrigerator and enjoy within three days for optimal freshness.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American