Ingredients

• 25 Oreos
• 6-7 tablespoons Unsalted Butter
• ¼ cup White Sugar
• 2 packages (3.9 ounces each) Instant Chocolate Pudding Mix
• 2 cups Whole Milk
• 1 container (8 ounces) Frozen Whipped Topping, thawed
• Mini Chocolate Chips

Directions

1. Blend or pulse the Oreos, don’t remove the filling, until they resemble fine crumbs
2. Mix the crumbs with the sugar and melted butter; start with 6 tablespoons and add 1 more tablespoon if it isn’t coming together enough
3. Spray a pie pan with nonstick spray and press the cookie crust evenly along the bottom and slightly up the sides; place in freezer while preparing the filling
4. Briskly whisk the 2 packages of instant pudding mix with the cold milk and whisk for 2 minutes
5. Remove 1 and ½ cups of the pudding and place in the bottom of the cookie crust; spread evenly
6. Combine the remaining pudding with half of the whipped topping and spread evenly on top of the chocolate pudding
7. With a clean spatula, spread the remaining whipped topping evenly on top
8. Sprinkle mini chocolate chips on top
9. Chill in fridge for at least 3 hours