Ingredients
Scale
- 3 cups Oreo crumbs
- 8 tablespoons unsalted butter (melted)
- 1 package cream cheese (8 ounces), softened
- 1/2 cup powdered sugar
- 16 ounces whipped topping (thawed, divided)
- 1 box instant chocolate pudding mix (5.9 ounces)
- 3 cups cold milk
- 1 cup chopped pecans (divided)
- 1/2 cup caramel sauce
- 1/4 cup chocolate syrup
Instructions
- For the crust: Mix the Oreo crumbs with melted butter and press firmly into a 13×9 dish. Freeze for 20 minutes.
- For the cream cheese layer: Blend softened cream cheese and powdered sugar until smooth; fold in half of the whipped topping.
- For the pudding layer: Whisk together chocolate pudding mix and cold milk until thickened.
- To assemble: Spread cream cheese mixture over crust, sprinkle with half of the chopped pecans, then layer with chocolate pudding. Top with remaining whipped topping.
- Chill in the refrigerator for at least 4 hours (overnight preferred) before serving drizzled with caramel and chocolate syrup and topped with remaining pecans.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 27g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg