16ounceswhipped toppingsuch as Cool Whip, thawed and divided
3.4ouncesinstant chocolate pudding
3.4ouncesinstant vanilla pudding
3cupswhole milk
Toppings
Instructions
Crust
In a mixing bowl, combine Oreo cookie crumbs with melted butter until it forms a paste.
Coat a 9x13 dish with cooking spray and then press moistened cookie crumbs into the pan.
Refrigerate for 30 minutes to set. You can also use the freezer if you are short on time.
First Layer
Using a stand mixer fitted with the paddle attachment or a large mixing bowl with an electric mixer, beat cream cheese until smooth. Add sugar and vanilla.
Fold in 2 cups (about 8 ounces) whipped topping.
Spread over chilled crust.
Place in refrigerator while you make the next layer.
Second Layer
Using a stand mixer fitted with the whisk or a large mixing bowl with an electric mixer, combine chocolate and vanilla instant pudding with milk. Whisk according to package directions (about 2 minutes) and then sit aside to set.
Spread over cream cheese layer.
Third Layer
Spread remaining whipped topping (8 ounces or 2 cups) over pudding layer.
Cover and refrigerate for a minimum of 4 hours or until ready to serve.
Toppings & Garnish
Top with sauces and toppings of your choice when ready to serve.
If you've tried this recipe, come back and let us know how it was in the comments or ratings!