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Recipe submitted by Lori Hollister
Although it involves multiple layers, this rich chocolate dessert is relatively easy to put together. It makes for a cool and refreshing dessert to help beat the intense summer heat!
1 large box instant vanilla pudding
1 large box instant chocolate pudding
1 – 14.3 oz. package of Oreo cookies (regular, not double stuffed)
8 oz. cream cheese
2 – 8 oz. containers of Cool Whip (I like the extra creamy.)
1/2 c. melted butter
3 c. milk
1 and 1/2 c. powdered sugar
Heath Bar pieces, or other candy of your preference
Add whole Oreos into food processor and pulse until crumbles are even. Set aside 1 cup of the crushed Oreos for topping. Mix the remaining crushed Oreos with 1/2 cup melted butter then pat into bottom of 9×13 pan. (I butter the bottom of the pan first.) Place in refrigerator to cool.
Mix 8 oz. cream cheese, 8 oz. Cool Whip and 1 to 1-and-a-half cups of powdered sugar together. (The amount of powdered sugar you use depends on how sweet you like it; I use 1-and-a-half cups.) Place back in refrigerator to continue to cool.
Mix one package vanilla pudding and one package chocolate pudding together with 3 cups of milk. Stir until it thickens. Once thickened, spread it over the second layer and put back in the refrigerator.
Spread Cool Whip over the third layer and sprinkle the remaining crushed Oreos on top. Drizzle a light layer of chocolate syrup over the entire cake.
Top with Heath Bar pieces or whichever kind of candy you like. Then enjoy!