This no bake dessert has layers of rich chocolate pudding, whipped cream and chocolate chips, all sitting on a chocolate cookie base. This dessert is for you, chocolate lovers!
2packages(3.9 oz each) INSTANT chocolate pudding mix ***
3 ¼cupsmilk **
1 ½cupsmini chocolate chips
Instructions
Use a food processor to grind sandwich cookies into fine crumbs, or place the cookies in a zip top plastic bag and crush them using a rolling pin.
Transfer cookie crumbs into a large mixing bowl. Add melted butter and use a fork to combine, making sure to coat the crumbs completely. Press the cookie crumb mixture into the bottom of a freezer safe 9 x 13-inch pan. Refrigerate pan while you prepare the rest of the dessert.
Place softened cream cheese into a large mixing bowl ( I reused the bowl I mixed the cookie crumbs in.) Use an electric hand mixer on high speed to mix the cream cheese until it's light and fluffy. Add the sugar and 2 Tablespoons of milk and mix on medium speed until well combined. Use a wooden spoon or mixing spatula to incorporate 1 1/4 cups of Cool Whip into the cream cheese mixture. Spread mixture evenly over the cookie crust.
To a clean mixing bowl, add both packages of dry instant chocolate pudding mix and 3 1/4 cups cold milk. Whisk for a few minutes, until the pudding starts to thicken.
Remove pan from refrigerator and use a rubber spatula to spread pudding evenly over the top cream cheese layer. Let the dessert rest for 5 minutes to further thicken the pudding. After 5 minutes, spread the remaining Cool Whip over the top of the pudding layer, then sprinkle mini chocolate chips evenly over the top of the Cool Whip.
Refrigerate the dessert for 4 hours or freeze for 1 hour before serving.
Notes
*If you want to make this a gluten-free dessert, be sure to use gluten-free chocolate sandwich cookies
**You can use any type of milk you normally drink. I used almond milk. Just be sure the milk is cold.
***Be sure to use instant pudding mix and NOT the cook and serve variety.