Chocolate Cream Pie
This chocolaty, velvety, rich confection will satisfy all your chocolate cravings.
Equipment
- Food processor
Ingredients
- 14.3 oz Oreo cookies, regular, not the double stuffed
- ½ cup butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 16 oz frozen whipped topping, thawed
- 5.1 oz instant chocolate pudding mix
- 5.1 oz instant vanilla pudding mix
- 3 cups milk
- chocolate syrup, optional
Instructions
- Pulse Oreo cookies in a food processor until you have fine crumbles that resemble coarse coffee grounds.
- Set aside ½ cup of the crumbles for the topping.
- Pulse together the remaining crumbles with the melted butter in the food processor.
- Press the cookie mixture out in an even layer into the bottom of a large casserole dish to form the crust.
- Place in the refrigerator to chill for 30 minutes.
- In the bowl of a stand mixer, beat together the softened cream cheese, powdered sugar and half the whipped topping. Reserve the other half of the whipped topping for the top layer of the pie.
- Spread the cream cheese mixture evenly over the chilled Orea cookie crust.
- Return to the refrigerator for 30-60 minutes.
- Whisk together the chocolate pudding mix, vanilla pudding mix and the 3 cups milk until smooth.
- Spread the pudding mixture evenly over the cream cheese layer.
- Return to the refrigerator for another 30-60 minutes or until pudding sets up.
- Spread the remaining whipped topping over the pudding layer.
- Cover and refrigerate until ready to serve.
- To serve, sprinkle with reserved Oreo cookie crumbles and drizzle with chocolate syrup, cut into squares.