Instructions:
Prepare the Crust:
Finely crush the Oreo cookies in a food processor. Stir in melted butter until all crumbs are moistened.
Press the mixture into the bottom of a 9×13 inch baking dish, compressing it firmly to create an even layer. Chill in the freezer while preparing the next layer.
Cream Cheese Layer:
In a bowl, beat together the softened butter, powdered sugar, and cream cheese until smooth and creamy.
Fold in the Cool Whip until well combined.
Spread the mixture over the chilled crust. Place back into the fridge to set while you prepare the pudding layer.
Chocolate Pudding Layer:
In a large bowl, whisk together the chocolate pudding mix and cold milk until thickened, usually about 5 minutes.
Stir in the Cool Whip until no streaks remain.
Spread the pudding over the cream cheese layer. Chill for about 20 minutes until set.
Final Layer and Topping:
Spread the remaining Cool Whip over the pudding layer.
Sprinkle mini marshmallows across the top, as many as you prefer for texture and sweetness.
Drizzle with chocolate syrup or melted chocolate.
Chill and Serve:
Refrigerate the dessert for at least 4 hours, or overnight, to allow the layers to firm up.
Slice into squares and serve cold. Enjoy!
Notes:
Make sure all your dairy ingredients are at room temperature to ensure a smooth cream cheese layer.
For the whipped cream, you can use Cool Whip for convenience or make your own by whipping heavy cream with a bit of sugar until stiff peaks form.
For a firmer chocolate pudding layer, let the pudding set slightly before spreading over the cream cheese layer.
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