Ingredients:

  • 1 package (3.4 oz) instant vanilla or white chocolate pudding mix
  • 2 cups cold whole milk
  • 1 tsp pure vanilla extract
  • 1 pinch fine sea salt
  • 8 oz whipped topping (e.g., Cool Whip), thawed
  • 1 package (14.3 oz) Oreo cookies, standard size
  • 0.5 cup mini semi-sweet chocolate chips
  • 5 whole Oreo cookies, roughly chopped for garnish

Instructions:

  1. In a medium bowl, whisk together the cold milk, instant pudding mix, vanilla extract, and salt for 2 minutes until the mixture thickens. Let it sit for 5 minutes to fully set.
  2. Transfer the set pudding into a larger mixing bowl and gently fold in the thawed whipped topping using a rubber spatula until combined.
  3. Place the main package of Oreo cookies in a freezer bag and crush with a rolling pin into a mix of fine crumbs and pea-sized chunks.
  4. Gently fold the crushed cookies and mini chocolate chips into the cream mixture until evenly distributed.
  5. Refrigerate for at least 1 hour to allow the texture to stabilize. Garnish with additional chopped Oreo chunks just before serving.