Ingredients

15-ounce package of chocolate sandwich cookies
1 stick butter, melted
8-ounce package cream cheese, softened
1 C. powdered sugar
12-ounces whipped topping
6-ounce package instant chocolate pudding
2 1/2 C. milk

Cooking Instructions

Crush all of the cookies, (A food processor is good but I prefer the finger method), set 1/4 C. of crumbs aside, Mix the rest of the crumbs with melted butter and press into the bottom of a 9×13-inch pan. Blend cream cheese and powdered sugar with a mixer until smooth. Fold in 1/2 C. whipped topping. Spread over crust and refrigerate for 30 minutes. Mix pudding and milk together until smooth. Pour over crust. Refrigerate for 1 hour. Spread remainder of whipped topping on top of pudding. Sprinkle with reserved cookie crumbs.
 
 
"Jesus then took the loaves, and having given thanks, He distributed to those who were seated; likewise also of the fish as much as they wanted." (John 6:11)