Yield 12 pudding cups
15 oz. pkg. OREO COOKIES, chopped*
8 oz. pkg. CREAM CHEESE, room temperature
1 cup POWDERED SUGAR
12 oz. FROZEN WHIPPED TOPPING, thawed
5.1 oz. pkg. CHOCOLATE PUDDING
2 1/4 cups WHOLE MILK
In a large bowl, beat cream cheese until smooth. Add powdered sugar and beat well. Fold in half of the whipped topping.
In a separate bowl, whisk together pudding mix and milk.
Set out 12 9 oz. clear cups. Put about a tablespoon of chopped cookies into the bottom of each cup. Divide the cream cheese mixture evenly between the cups (about 2 Tablespoons in each).
Sprinkle on another tablespoon of cookies. Divide pudding between the cups.
Add another tablespoon of cookies. Top each cup with a dollop of the remaining whipped topping. Garnish with a cookie chunk if desired.
Serve immediately or cover and refrigerate until ready to serve.
*You can chop the cookies as fine as you like. I prefer bigger, crunchier chunks so I left them that way, but you can do what you like.
*This can also be made in a 9x13 baking dish if desired.
Recipe by Crumbs and Chaos at http://www.crumbsandchaos.net/2017/02/layered-oreo-pudding-cups/