½cup plus 2 tablespoons of granulated sugardivided
8oz.cream cheesesoftened
3tablespoons heavy cream or milk
16oz.Cool Whip or frozen whipped topping
6.8oz.instant chocolate pudding2 small packages
2 ¼cupswhole milk2% can be substituted
¼cupminiature chocolate chips
¼cupsemi-sweet or dark chocolate chips
¼ cupwhite chocolate chips
⅓cupchocolate sauce
Instructions
Grease a 9x13 baking dish with some butter or non-stick cooking spray and set aside.
For the cookie layer, crush chocolate cookies in a food processor until they are in small crumbles.
Add two tablespoons of granulated sugar and the melted butter and pulse until well combined.
Press the cookie crust mixture into the prepared baking dish to form the crust. Place in the freezer to chill.
Use a hand mixer or a whisk to beat together softened cream cheese, remaining granulated sugar, and 3 tablespoons of heavy cream. Beat until fluffy and combined. Beat in 1 cup of the whipped topping.
Use a spatula to spread the cream cheese layer over the chilled cookie crust. Place the casserole dish back into the freezer to set while preparing the chocolate layer.
Beat together pudding mix, milk, and 1 additional cup of whipped topping until mixture thickens. Spread over the chilled cream cheese layer.
Top the pudding layer with the remaining whipped topping. Sprinkle with chocolate chips, crushed cookies, chocolate and/or caramel sauce.
Chill for at least 30 minutes before slicing into squares and serving.