1 package gluten free oreos (Glutino chocolate vanilla creme cookies)
4 tablespoons butter, melted
8oz package cream cheese, room temperature
1/4 cup sugar
2 tablespoons milk, cold
12oz tub cool whip
2 packages chocolate instant pudding (3.9oz pkgs)
3 1/4 cups cold milk
1/3 chocolate bar
1.) Place oreos in plastic bag and crush with rolling pin.
2.) Transfer oreos to large bowl. Stir in melted butter and mix with fork.
3.) Pour oreo mixture into 9×9″ dish. Press crumbs to bottom of dish, then place in fridge.
4.) Mix cream cheese with mixture until fluffy. Add 2 tablespoons milk, and sugar. Add 1 1/4 cups cool whip.
5.) Spread cream cheese mixture over oreo crust layer and place back in fridge.
6.) In bowl, whisk instant pudding with 3 1/4 cups milk. Stir until thickened.
7.) Add pudding on top of cream cheese layer and place back in fridge for at least 10 minutes.
8.) Spread leftover cool whip on top.
9.) Grate chocolate bar and place chocolate shavings on top.
10.) Place in freezer for 1 hour, then serve.