6 Tbsp. butter, melted
1 8-oz. package cream cheese, softened
¼ cup granulated sugar
2 Tbsp. cold milk
2 8-oz. tubs frozen whipped topping, thawed
2 3.9 oz. packages chocolate fudge instant pudding
3¼ cups cold milk
1 7-oz. Hershey bar
Crush the entire package of Oreo cookies into fine crumbs and place in large bowl. Stir in the melted butter until well distributed. Press the crumb mixture into the bottom of a 9×13 inch baking dish. Place in refrigerator.
Mix the cream cheese with a mixer until light and fluffy. Add 2 tablespoons milk, ¼ cup sugar, and mix well. Stir in one 8-ounce tub of whipped topping. Spread cream cheese mixture over the Oreo crust, return to the refrigerator.
Combine the two packages of instant pudding with the 3¼ cups milk. Whisk for several minutes until pudding begins to set. Spread the pudding over the cream cheese mixture. Grate half of the Hershey bar over the pudding layer. Spread the second tub of Cool Whip over the chocolate shavings. Finish off the final whipped cream layer with more chocolate shavings. Freeze for one hour to set or refrigerate for 5-6 hours.
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