Ingredients:

  • 36 standard Oreo Cookies
  • 6 tbsp Unsalted Butter, melted and cooled
  • 1/4 tsp Sea salt
  • 8 oz Full-fat Cream Cheese, room temperature
  • 1/2 cup Granulated Sugar
  • 3 envelopes Instant Hot Cocoa Mix
  • 4 cups Whipped topping, divided
  • 2 packages (3.9 oz each) Instant Chocolate Pudding Mix
  • 2 3/4 cups Whole milk, cold
  • 1/2 tsp Espresso powder
  • 1 cup Mini marshmallows
  • 1/4 cup Mini chocolate chips
  • 1 tsp Cocoa powder for dusting

Instructions:

  1. Pulse the Oreos in a food processor until they resemble fine sand. Stir in the melted butter and salt until the mixture feels like damp earth. Press firmly into the bottom of a 9x13 dish using the bottom of a measuring cup to pack tightly.
  2. In a large bowl, beat the softened cream cheese and sugar until ivory and smooth. Add the dry hot cocoa mix, beating on low until incorporated. Gently fold in 2 cups of the whipped topping with a rubber spatula. Spread the mixture over the crust, smoothing to the edges.
  3. Whisk the instant pudding mix, cold milk, and espresso powder for 2 minutes until it begins to thicken. Let it sit for 3 minutes to fully set. Pour the pudding over the mousse layer and level with an offset spatula.
  4. Spread the remaining 2 cups of whipped topping over the pudding layer. Garnish with mini marshmallows and chocolate chips. Chill for at least 4 hours. Dust with cocoa powder just before serving.