👩🍳 Instructions
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1
Crush Oreo cookies finely in a food processor or by hand. Combine with melted butter until fully moistened.
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2
Press the Oreo mixture firmly and evenly into the bottom of a 9x13 inch baking dish. Refrigerate while preparing the next layer.
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3
In a large bowl, beat softened cream cheese until smooth. Add granulated sugar and 2 tablespoons milk, beating until well combined.
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4
Gently fold in the thawed whipped topping into the cream cheese mixture until no streaks remain. Spread evenly over the Oreo crust and return to the refrigerator for 15-20 minutes.
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5
In another large bowl, whisk together instant chocolate pudding mixes with 3 cups cold milk and optional cocoa powder for 2 minutes, or until thickened.
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6
Carefully spread the thickened chocolate pudding over the cream cheese layer. Refrigerate for at least 30 minutes, or until fully set.
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7
In a very cold bowl, combine cold heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer on medium-high speed until stiff peaks form.
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8
Spread the freshly made Chantilly cream over the set chocolate pudding layer. Garnish with chocolate shavings or mini chocolate chips, if desired.
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9
Cover loosely with plastic wrap and refrigerate for a minimum of 4 hours, or ideally overnight, before slicing and serving.
💡 Notes
For best results, ensure all dairy ingredients are at the correct temperature (softened cream cheese, cold milk/cream). Using whole milk for the pudding layer will result in a richer consistency. This dessert is perfect for making ahead as it sets beautifully overnight.
🥗 Nutrition (per serving)
Calories
450 kcal
Protein
5g
Total Fat
28g
Saturated Fat
15g
Carbs
48g
Fiber
2g
Sugar
35g
Sodium
250mg
Cholesterol
55mg
