• 36 Oreo cookies ( the original ones)
• 140 grms butter, melted
• 300 grms package cream cheese, softened
• 60 mls castor sugar
• 2 table spoons cold milk
• 400 mls of whipped cream
• 1 chocolate instant pudding
• 200-300 grms mini chocolate chips
Crush the Oreo’s 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 and 1/4 cups whipped cream or Orley whip Spread this mixture over the crust.
In a bowl, make up the instant pudding as per the instructions on the packet. 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 cream or Orley 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 made up half of the Recipe ( except for the chocolate pudding) as its quiet a lot of Oreos !!!
SOURCE: Enrica Cugno Swanepoel