Ingredients
1
box (6-serving size) chocolate instant pudding and pie filling mix
2
cups milk
1
package (3 oz) cream cheese, softened
1
container (8 oz) frozen whipped topping, thawed
16
double-stuffed creme-filled chocolate sandwich cookies, crushed (about 2 cups)
3/4
cup chopped pecans, toasted
Preparation
In medium bowl, beat pudding mix and milk with wire whisk 2 minutes. Cover and refrigerate 5 minutes.
In separate medium bowl, mix cream cheese and whipped topping, blending well.
In bottom of 8-cup bowl, place 1 cup of the crushed cookies. Spread half of cream cheese mixture over crushed cookies; sprinkle with half of pecans. Spread all of pudding evenly over top; spread remaining cream cheese mixture evenly over pudding. Sprinkle with remaining cookies and pecans. Cover and refrigerate until serving time.
