Our favorite 4th of July dessert
1 package regular Oreo cookies - about 36 cookies
6 Tablespoon butter, melted
1 8 ounce package cream cheese, softened
1/4 cup sugar
2 Tablespoons cold milk
1 12 ounce tub Cool Whip, divided
2 3.9 ounce packages Chocolate Instant Pudding.
3 1/4 cups cold milk
1 1/2 cups mini chocolate chips
Crush the Oreos. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 1/4 cups Cool Whip. Spread this mixture over the crust.
In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top.
Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving. I think it's better the next day, though, so we usually make it the day before we need it.