Ingredients
Equipment
Method
- Crush the Oreo cookies into fine crumbs. Mix with melted butter. Press firmly into the bottom of a 9x13 inch baking dish. Freeze for 10 minutes.
- Beat softened cream cheese until smooth. Add powdered sugar and beat until combined. Fold in half (8 oz) of the whipped topping. Spread evenly over the crust.
- In a separate bowl, whisk together the instant chocolate pudding mix and cold milk for about 2 minutes, until it starts to thicken. Immediately spread over the cream cheese layer.
- Top with the remaining whipped topping. Cover and refrigerate for at least 4 hours, or preferably overnight.
- Before serving, drizzle with caramel sauce and sprinkle with chopped pecans and mini chocolate chips.
Notes
Make sure your cream cheese is fully softened to avoid a lumpy texture.
Chilling the dessert overnight yields the best results for clean, set layers.
Store leftovers tightly covered in the refrigerator for up to 3 days.
Chilling the dessert overnight yields the best results for clean, set layers.
Store leftovers tightly covered in the refrigerator for up to 3 days.
