Ingredients:
3 cups Oreo crumbs
8 tablespoons unsalted butter, melted
1 8-ounce package of cream cheese, softened
1/2 cup powdered sugar
16 ounces of thawed whipped topping, divided
1 5.9-ounce box of instant chocolate pudding mix
3 cups cold milk
1 cup of chopped pecans, divided
1/2 cup caramel sauce
1/4 cup chocolate syrup
Instructions:
Mix the Oreo crumbs and melted butter together in a small bowl, then press the mixture into the bottom
of a 13×9 dish or pan. Place the crust in the freezer for about 20 minutes.
While the crust is chilling, use an electric hand mixer to blend the cream cheese and powdered sugar in a
large bowl until smooth.
Add 8 ounces of whipped topping to the cream cheese mixture and continue mixing at low speed until
well combined.
In a separate large bowl, whisk together the chocolate pudding mix and cold milk for about 2 minutes or
until the pudding starts to thicken. Let the pudding rest for another 2-3 minutes to thicken further.
Remove the crust from the freezer and evenly spread the cream cheese mixture over the cookie crumb
crust. Sprinkle 1/2 cup of chopped pecans over the cream cheese layer, gently pressing them in.
Spread the chocolate pudding over the cream cheese and pecan layers. Then, spread the remaining 8
ounces of whipped topping over the chocolate pudding layer.
Cover the dessert with plastic wrap and chill in the refrigerator for at least 4 hours, though overnight
chilling is recommended for best results.
Right before serving, drizzle caramel sauce and chocolate syrup over the top of the dessert, and sprinkle
with the remaining 1/2 cup of chopped pecans. Slice and serve chilled.
Prep Time: 30 minutes | Chill Time: 4 hours | Total Time: 4 hours 30 minutes | Servings: 12