2 1/2 c oreo cookie crumbs 1/2 c butter
8 oz full-fat cream cheese 1 cup powdered sugar 8 oz Cool Whip
1 box chocolate pudding 3 c half and half
8 oz cool whip 1/2 c mini chocolate chips
Combine the Oreo cookie crumbs and melted butter in a mixing bowl. Firmly press the mixture into the bottom of a rectangle 9×13 baking pan.
Cover the pan with foil, plastic wrap, or a lid and place it in the freezer for 20 minutes while you prepare the other layers.
Beat the cream cheese and powdered sugar until smooth. Add in the Cool Whip, and continue beating on low speed until combined.
Add the dry instant chocolate pudding mix and half and half into a mixing bowl. Whisk together for 1-2 minutes until it starts to thicken.
Evenly spread the cream cheese mixture over top the Oreo crust. Make sure to spread it all the way to the sides of the pan to ensure the layers stay intact.
Evenly spread the chocolate pudding layer over top the cream cheese layer.
Spread the remaining 8 ounces of Cool Whip over top the pudding layer for the final layer. Refrigerate for at least 6-8 hours.
Right before serving, sprinkle the mini chocolate chips over top and cut into slices.
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