Cooking Instructions
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Step 1
You should crush the cookies first. I usually put the
Oreo® Chocolate Sandwich Cookies (36)
in a large plastic bag then break them up with a rolling pin.
Step 2
Transfer the crumbs to a bowl. Add and stir in the
Butter (90 g)
. Using a fork, mix well the butter into the
Mini Chocolate Cookies (50 g)
. Once the butter and cookies have been incorporated, set the mixture on the bottom of a baking dish.
Step 3
Press and spread the mixture well until it is all over the pan. Then transfer the pan to the refrigerator. Let it stay there for a few minutes or until you are finished doing the extra layers.
Step 4
Mix the
Cream Cheese (1 pckg)
until it becomes very light and fluffy. Add the
Granulated Sugar (50 g)
and
Milk (30 mL)
. Stir well.
Step 5
Add
Vegan Whipped Cream (75 g)
and spread the mixture over the chocolate cookie crust.
Step 6
Combine the
Instant Chocolate Pudding (115 g)
with
Milk (780 mL)
in a large bowl. Whisk for 2-3 minutes or until you notice that the pudding has thickened.
Step 7
With a spatula on hand, spread the mixture over the previous cream cheese layer. Let the dessert rest for 4 - 5 minutes. This should give the pudding enough time to firm up.
Step 8
Spread the remaining dessert topping and then scatter the mini chocolate chips over the top.
Step 9
Freeze the finished product for an hour before serving. Enjoy!
