Ingredients

• 18 Oreos
• 3 Tablespoons melted butter
• 4 ounces softened cream cheese
• 2 T. sugar
• 1 Tablespoon milk
• 6 ounces Cool Whip, divided
• 1– 3.9 ounce packages Chocolate Instant Pudding
• 1½ cups plus 2T. cold milk
• ¾ cups mini chocolate chips
• caramel sauce
• chocolate sauce

Instructions

1. Pulse oreos in the food processor until crumbs.
2. Stir with the butter and press into a 8×8 inch pyrex or baking dish.
3. Chill a few minutes.
4. Meanwhile, in a mixer, beat cream cheese fluffy.
5. Add the 1 T. milk & sugar.
6. Add ½ cup plus 2T. Cool Whip.
7. Spread this mixture over the chilled crust.
8. In another bowl, whisk chocolate pudding with the milk until it thickens.
9. Spread this over the cream cheese layer.
10. Chill 5 mins.
11. Spread the rest of the Cool Whip on the top and sprinkle with the mini chocolate chips.
12. Drizzle on caramel and chocolate sauces.
13. Chill several hours or over night before cutting!

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