Taste of Tuesday - Chocolate galore!

While I may not be he biggest pinterest addict, scrolling through recipes is something I enjoy. Ever since I started linking up for Taste of Tuesday, I've been excited to get my cooking creativity going. Besides, it's not a secret that my mom cooks almost every meal. But I figure I should probably get myself going. Thats when all her recipes on pinterest come in play

Is it just me, though, or does Facebook seem to have ALOT more recipes floating around? I know many many things are shared everyday but I feel like I see a recipe every other minute. Today's recipe spoke to my heart the minute I saw it on Facebook. Or maybe it was just because it's chocolate. I couldnt find it for weeks but saw it again the other day and I'm so excited!!

It doesnt show on Facebook where the recipe originally came from

INGREDIENTS

• 1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
• 6 Tablespoon butter, melted
• 1- 8 ounce package cream cheese, softened
• 1/4 cup granulated sugar
• 2 Tablespoons cold milk
• 1- 12 ounce tub Cool Whip, divided
• 2 – 3.9 ounce packages Chocolate Instant Pudding.
• 3 1/4 cups cold milk
• 1 and 1/2 cups mini chocolate chips

DIRECTIONS

1. Begin by crushing 36 Oreo cookies. You can use a food processor or put in a zip lock bag and use a rolling pin to crush. When the Oreos have turned into fine crumbs, you are done.

2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.

3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.

4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.

5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

6. Enjoy!

Linking up with Ashley and Jessica