So tasty! This dessert has been a favorite for ten years, and everyone keeps asking me to whip it up.

For the Topping:

• 2 more cups whipped topping
• Chocolate shavings, mini chips, or crushed cookies (for garnish)

👩‍🍳 How to Make It

1. Make the crust: Combine the crushed cookies and melted butter. Press into the bottom of a 9×13-inch dish or pie pan. Chill for 10–15 minutes in the fridge while you prep the filling.
2. Mix the cream cheese layer: In a bowl, beat the softened cream cheese, powdered sugar, and vanilla until smooth. Fold in 1 cup of whipped topping. Spread evenly over the chilled crust.
3. Prepare the chocolate layer: Whisk together pudding mix, cold milk, and cream (if using) until it thickens. Pour over the cream cheese layer and smooth it out.
4. Top it off: Spread the remaining whipped topping over the pudding layer. Garnish with chocolate shavings, mini chips, or a sprinkle of crushed cookies.
5. Chill and serve: Refrigerate for at least 2 hours (overnight is even better). Slice and serve cold.

💡 Pro Tips

• Want a mocha version? Add a teaspoon of instant coffee to the pudding mix.
• Gluten-free option: Use GF cookies for the crust.
• Make it mini: Layer in small mason jars for individual servings.

👏 The Verdict

After ten years of making this dessert, the response is always the same: “Wow. What is this? Can I have the recipe?” It’s that rare balance of rich yet light, indulgent yet not overpowering. Plus, it gets better the longer it chills, making it perfect for stress-free entertaining.

So if you’re looking for a no-fail, praise-worthy dessert, this one’s earned its place in my kitchen—and it just might in yours, too.

Would you like me to turn this into a printable recipe card or provide variations (like fruit versions or peanut butter-chocolate twists)?