You may also like
Categories:Viewed: 52 - Published at: 3 years ago
Ingredients
- 1-1/2 cups milk
- 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
- 1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding
- 4 oz. (1/2 of 225-g pkg.) Baker's Semi-Sweet Chocolate, melted, cooled
- 1 cup thawed Cool Whip Whipped Topping
- 1 pkg. (200 g) chocolate wafer cookies, divided
Method
- Add milk gradually to cream cheese in large bowl, beating after each addition until blended.
- Add dry pudding mix and melted chocolate; beat 1 min.
- Stir in Cool Whip.
- Line 8x4-inch pan with parchment, with ends of parchment extending over sides.
- Arrange 1/4 of the cookies on bottom of prepared pan, overlapping as necessary to make even layer; cover with 1/3 of the pudding mixture.
- Repeat layers twice.
- Top with remaining cookies.
- Refrigerate overnight.
- Use parchment handles to remove dessert from pan before slicing to serve.
