Ingredients:

  • 36 standard Oreo cookies (roughly 420g)
  • 115g unsalted butter, melted
  • 1/4 tsp sea salt
  • 225g full fat cream cheese, softened
  • 50g granulated sugar
  • 30ml whole milk
  • 450g Cool Whip, divided
  • 2 packages (3.9 oz each) Instant Chocolate Pudding mix
  • 710ml cold whole milk
  • 120ml premium salted caramel sauce
  • 60g pecans, toasted and chopped
  • 90g mini semi-sweet chocolate chips

Instructions:

  1. Pulverize the cookies. Process 36 Oreos in a food processor until they are fine crumbs.
  2. Form the base. Mix crumbs with 115g melted butter and sea salt, then press firmly into your 23x33cm dish.
  3. Cream the cheese. Beat 225g softened cream cheese with 50g sugar and 30ml milk until silky and completely smooth.
  4. Fold the fluff. Gently stir in half of the Cool Whip (225g) into the cheese mixture using a spatula.
  5. Layer the white. Spread the cream cheese mixture over the chilled crust until even and edge to back.
  6. Whisk the chocolate. Combine two pudding mixes with 710ml cold milk and whisk for 2 minutes until the mixture thickens and coats a spoon.
  7. Layer the brown. Pour the pudding over the cream cheese layer and smooth it out.
  8. Top it off. Spread the remaining 225g of Cool Whip over the chocolate.
  9. Drizzle and sprinkle. Garnish with 120ml caramel sauce, 60g toasted pecans, and 90g chocolate chips until the top is fully loaded.
  10. Final chill. Refrigerate for at least 4 hours until the pudding is firm and the layers have bonded.