36 Oreo cookies, (one 14.3 oz package) ▢6 tablespoons unsalted butter, melted ▢8 ounces cream cheese, softened ▢½ cup butter ▢1 cup powdered sugar ▢16 ounces whipped topping ▢2 (3.9-ounce) boxes chocolate instant pudding mix ▢3 cups milk ▢chocolate bar to make curls with, or chocolate shavings, mini chocolate chips
Begin by crushing Oreos. For a very fine mixture, place Oreos in a food processor. Place in a ziploc baggie and add your melted butter. Mix until it is well combined.
Press into the bottom of a 9×13 pan spreading out to cover the entire bottom of the pan. Chill in the refrigerator while preparing the next layer.
In a medium bowl, blend cream cheese, margarine/butter, powdered sugar, and ½ of the Cool Whip. Blend well and pour over Oreo Crust.
In another bowl, make your pudding by adding your milk to your bowl and instant pudding. Whisk together until pudding thickens. Pour over the cream cheese layer. Refrigerate for at least 5 minutes.
Top off with the rest of your Cool Whip. Add chocolate shavings. Refrigerate at least 1 hour before serving.