Ingredients:
For the crust:
2 cups chocolate graham cracker crumbs (or any plain chocolate wafer cookies)
6 tablespoons unsalted butter, melted
For the creamy filling:
8 oz cream cheese, softened
1 cup powdered sugar
8 oz container whipped topping, divided (like Cool Whip)
For the chocolate layer:
2 (3 oz) boxes instant chocolate pudding mix
3 cups cold milk
1 cup mini chocolate chips or chopped chocolate chunks (optional for texture)
Topping:
Remaining whipped topping
Shaved chocolate, chocolate chips, or chocolate wafer crumbs for garnish
Instructions:
Make the Crust:
In a bowl, mix the chocolate graham cracker crumbs and melted butter until well combined. Press the mixture firmly into the bottom of a greased 13×9-inch baking dish. Place in the fridge to chill while you prepare the filling.
Creamy Layer:
In a large bowl, beat the softened cream cheese and powdered sugar until smooth and fluffy. Fold in 1 cup of the whipped topping. Spread this mixture evenly over the chilled crust.
Pudding Layer:
In another bowl, whisk together the instant chocolate pudding mix and cold milk until thickened (about 2–3 minutes). Stir in the mini chocolate chips or chunks if using. Spread over the cream cheese layer.
Top It Off:
Spread the remaining whipped topping over the pudding layer. Sprinkle shaved chocolate or crushed chocolate graham crackers over the top for a final touch.
Chill & Serve:
Cover and refrigerate for at least 2 hours before serving. Slice into squares and enjoy cold—it’s pure chocolate comfort!
Happy Cooking!
