My husband and my sons can eat an entire dessert dish for this. When I first made this dessert, we were all cream-drunk by the end of it. We enjoyed it so much we finished half of it.
When I made this again, I used strawberries, and it still tasted really good. You can actually use any type of berries for this. You can even use mixed berries for more color and for a fresher taste.
Our friend over at The Comfort Of Cooking has this to say about the recipe:
“I guarantee you and your chocolate-loving guests will flip for this fabulous dessert! It is so quick, simple, and a real crowd pleaser. Grab your ingredients and try it today!”
I have tried it for several times and it still has the same effect on my family. This is in our list of favorites and I don’t think it will fall from that list anytime soon.
It’s easy to whip up making it a convenient dessert for everyone!
Ingredients
Instructions
- Crush cookies into fine crumbs, either with a food processor or by placing cookies in a sealed plastic bag and crushing with a rolling pin. Place crumbs in a large bowl and mix with melted butter. Gently press into the bottom of an ungreased 9 x 13-inch dish.
- In a large bowl with an electric mixer, beat cream cheese, sugar, and 2 Tbsp. milk until smooth and creamy. Stir in 1-1/4 cups COOL WHIP. Spread over cookie crust.
- In a second bowl, beat 1 cup milk and pudding mix on low speed for 2 minutes. Spread over crust. Top with remaining COOL WHIP and mini chocolate chips.
- Cover and refrigerate for 4 hours, or freeze for 1 hour, before serving. Garnish with raspberries and fresh mint, if desired.
- Enjoy!
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Quick Tip: You can use any berry for this recipe, if you like.
Thanks again to The Comfort Of Cooking for this amazing recipe.
