(1) 5.1-ounce box of instant vanilla pudding
(1) 5.1-ounce box of instant chocolate pudding
(1) 14.3 oz package of Oreo cookies (regular, not double stuffed)
8 oz block of cream cheese, softened
16 oz container of cool whip, softened
½ a cup of melted margarine
3 cups of milk
1 cup of powdered sugar
First, add the whole Oreos to a food processor and pulse until you have even sized Oreo crumbles. Make sure to set aside one cup of these crushed Oreos for the topping at the end.
If you don’t have a food processor or just don’t feel like taking it out and then cleaning it… you can also just throw the Oreos in a ziplock bag and crush them with a mallet or rolling pin!
Next, mix the crushed Oreos with half a cup of the melted margarine. Then, pat this mixture into the bottom of a 9×13 inch baking dish. Firmly press the crumbs into the bottom of the pan.
Place the crust formation in the fridge to chill and set.
Mix together the 8 ounces of cream cheese, 8 ounces of Cool Whip (½ the container), and one cup of powdered sugar.
Take the crust out of the fridge and add a layer of this cream cheese mixture to it, then place the entire thing back in the fridge to continue to chill.
Mix one package of instant vanilla pudding and one package of instant chocolate pudding together with three cups of cold milk. Again, take the pan out of the fridge and spread the pudding mixture on top of the cream cheese layer, then place it back in the fridge.
Finally, spread the remaining 8 ounces of Cool Whip over the third layer. Sprinkle the remaining crumbled Oreos on top. Drizzle a light layer of chocolate syrup over the entire cake. Top with chocolate curls, mini chocolate chips or your favorite chocolate candy (chopped into small pieces) as a garnish if you like.
Make sure to refrigerate the pie until you’re ready to serve it, and in between servings. It will melt quickly and it’s much better when it’s had time to set in the fridge.