Ingredients
Scale
- 1 package (14.3 oz) chocolate sandwich cookies (like Oreos)
- 1 package (8 oz) cream cheese, softened to room temperature
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 2 packages (3.9 oz each) instant chocolate pudding mix
- 3 cups cold whole milk
- 1 container (12 oz) frozen whipped topping, thawed
- Gummy worms (optional, for decoration)
Instructions
- Place the chocolate sandwich cookies into a large gallon-sized freezer bag. Use a rolling pin to crush them until they resemble fine pebbles or coarse dirt. Alternatively, pulse them in a food processor for a more uniform texture. Set aside about one-third of the crumbs for the top layer.
- In a large mixing bowl, beat the softened cream cheese and butter together until the mixture is completely smooth and fluffy. Add the powdered sugar and continue beating until well combined. This creates a rich, cheesecake-like base for the pudding mixture.
- In a separate bowl, whisk together the two packages of instant chocolate pudding mix and the cold milk. Whisk for about two minutes until the pudding begins to thicken. Let it sit for five minutes to firm up slightly.
- Gently fold the cream cheese mixture into the chocolate pudding until no white streaks remain. Once combined, fold in the thawed whipped topping. Use a spatula to keep the mixture light and airy. The result should be a thick, mousse-like chocolate cream.
- In a large bowl or 9×13 inch pan, start by sprinkling half of the remaining cookie crumbs on the bottom. Spread the chocolate cream mixture evenly over the crumbs. Top with the final layer of cookie crumbs, ensuring the “dirt” covers the entire surface. If using gummy worms, tuck them into the crumbs so they appear to be “crawling” out.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. Chilling allows the cookies to soften slightly and the flavors to meld together perfectly. Serve cold.
- Cook Time: 20 minutes (plus 4 hours chilling time)