INGREDIENTS
1- 4.2oz package Cookies & Cream Pudding Mix
2- 12 oz tubs, Cool Whip, thawed
2 packages Oreos*
Milk
Chocolate Syrup (optional)
DIRECTIONS
Prepare Cookies & Cream Pudding according to package directions. Set aside.
While the pudding is setting, pour some milk into a bowl.
Give each Oreo a quick dip. We don't want to soak them, but we want to at least fully immerse them.
Then lay the oreos flat, in a 13x9 pan until bottom is covered.
Spread one tub of Cool Whip over the Oreo layer, make sure it is even and pretty.
Repeat Oreo process, but this time, top Oreos with your prepared Cookies & Cream Pudding.
Repeat, but with second tub of Cool Whip.
Crumble extra Oreo Cookies on top.
Cover, and chill for at least 6 hours, or overnight.
When serving, you can make it extra chocolatey and decadent by drizzling chocolate syrup on top.
*You can use any kind of Oreo you want, we had the regular kind at my house, but Double Stuff would probably make this even more awesome.
The original recipe just used the Cool Whip, but I decided to replace one layer with the Cookies & Cream pudding, because I'm a classy lady, and I wanted to make it a little more Oreo-y. Also, I dipped my cookies in Lactaid, because I'm lactose intolerant, and later found out that Cool Whip now has dairy in it… but to make it a completely "lactose-free" dessert you can use TruWhip, along with replacing the milk with Lactaid. The pudding mix, and the Oreos are lactose-free ingredients. :]
