Ingredients:

  • 36 standard Oreo Cookies (approximately 400g)
  • 6 tbsp (85g) unsalted butter, melted
  • 1/4 tsp sea salt
  • 8 oz (226g) Neufchâtel cheese, softened
  • 1/2 cup (60g) powdered sugar, sifted
  • 3 cups (720ml) light whipped topping, divided
  • 1 tsp pure vanilla bean paste
  • 2 packages (3.9 oz each) instant chocolate pudding mix
  • 2 3/4 cups (650ml) cold skim milk
  • 1/4 cup mini chocolate chips (optional garnish)

Instructions:

  1. Pulse the Oreo cookies in a food processor until they reach a fine, sandy consistency. Reserve 1/2 cup of crumbs for the final garnish.
  2. Combine the remaining crumbs with melted butter and sea salt. Press the mixture firmly into the bottom of a 9x13-inch glass baking dish. Chill in the refrigerator for 10 minutes to set the crust.
  3. In a medium mixing bowl, beat the softened Neufchâtel cheese, powdered sugar, and vanilla bean paste until smooth. Gently fold in 1 cup of the light whipped topping.
  4. Spread the cream cheese mixture evenly over the chilled Oreo crust using an offset spatula.
  5. In a separate bowl, whisk together the two packages of instant chocolate pudding mix and the cold skim milk for 2 minutes until thickened. Spread this velvet chocolate layer over the cream layer.
  6. Top the dessert with the remaining 2 cups of light whipped topping. Sprinkle with reserved Oreo crumbs and optional mini chocolate chips.
  7. Refrigerate for at least 4 hours to allow the layers to stabilize and the cold-chain stabilization to take effect before slicing.