Type what you have

Ingredients

• ✓ chocolate cream-filled sandwich cookie
• milk
• instant french vanilla pudding mix
• confectioners' sugar
• cream cheese
• butter
• whipped topping

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk milk and pudding mix in a large bowl until softly set, about 2 minutes. The pudding will thicken as it stands.
3. 3 Beat confectioners' sugar, cream cheese, and butter in a separate bowl until smooth and creamy.
4. 4 Stir cream cheese mixture into pudding until thoroughly combined; gently fold in frozen whipped topping.
5. 5 Place 1/2 of the cookie crumbs into the bottom of a 9x12-inch dish; spread evenly.
6. 6 Cover cookie crumbs with pudding mixture and top with remaining crumbs, covering completely.
7. 7 Chill for at least 30 minutes before serving.

By chefsharp

Ingredients

• ✓ chocolate cream-filled sandwich cookie
• butter
• pecan
• coconut
• cream cheese
• sugar
• custard powder
• egg
• semisweet chocolate
• heavy cream

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Stir together the cookie crumbs, melted butter, pecans, and coconut in a bowl until the mixture is well combined. Press into the bottom of a 9x13-inch baking dish, and refrigerate while making filling.
3. 3 Beat cream cheese, sugar, and custard powder in a large bowl with an electric mixer until light and fluffy, and beat in eggs, 1 at a time, beating each until fully incorporated before adding the next. Layer the filling over the crust.
4. 4 Bake in the preheated oven until the center is almost set, about 40 minutes. Refrigerate the cheesecake until fully cold, at least 3 hours.
5. 5 Melt the semisweet chocolate in a saucepan over very low heat with the cream, and stir until the mixture is smooth and well blended. Pour the chocolate mixture over the cheesecake, spread with a spatula to cover the middle layer, and refrigerate until the topping is firm, 15 to 20 minutes. Serve cold. Store leftovers in refrigerator.

By jowolf2

Ingredients

• ✓ chocolate cream-filled sandwich cookie
• butter
• white sugar
• cocoa powder
• egg
• butter
• vanilla pudding mix
• heavy cream
• confectioners' sugar
• semisweet chocolate chip
• vegetable oil

Instructions

1. 1 Line a 9x9-inch square pan with parchment paper. Place 1/2 cup of butter into the top half of a double boiler, and melt over simmering water. Stir in the sugar and cocoa powder until the mixture is smooth and the sugar has dissolved. Whisk in the beaten egg and gently cook, whisking constantly, until the mixture thickens up, about 1 minute. Remove the double boiler top from the heat, and stir in the cookie crumbs until very well mixed. Press the crust into the prepared dish, and refrigerate until chilled, at least 30 minutes.
2. 2 In a mixing bowl, beat together 1/2 cup of butter with the vanilla pudding powder and cream with an electric mixer until the mixture is fluffy. Slowly beat in the confectioners' sugar, and continue beating until the mixture is very creamy and pale yellow, about 2 minutes. Spread the filling over the crust, and return to the refrigerator for at least 30 more minutes.
3. 3 Melt semisweet chocolate chips with vegetable oil in the top of a double boiler over hot water, and stir until the mixture is very smooth. Remove the chocolate mixture from the heat, allow to cool slightly, and pour over the vanilla layer. Use a spatula to spread the chocolate completely over the vanilla layer. Place the dish in the refrigerator to cool until the chocolate loses its gloss but is not completely hard, about 30 minutes.
4. 4 With a sharp knife, cut into 5 rows by 5 rows (25 squares), return to refrigerator, and chill at least 15 minutes to overnight. Serve cold.

By KEDY