Ingredients
1
box (6-serving size) chocolate instant pudding and pie filling mix
2
cups milk
3
oz cream cheese (from 8-oz package), 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 whisk 2 minutes. Cover; refrigerate 5 minutes.
In small bowl, stir together cream cheese and whipped topping until well blended.
In 2-quart serving bowl, place 1 cup crushed cookies. Spread half of the cream cheese mixture over crushed cookies; sprinkle with half of the pecans. Spread pudding evenly over top; spread remaining cream cheese mixture evenly over pudding. Sprinkle with remaining cookies and pecans. Refrigerate 1 hour or until serving time.
