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Chocolate Lush Dessert

Chocolate Lush Dessert is a no-bake, layered treat combining a crunchy crust, creamy filling, and rich chocolate pudding. It’s easy to customize, making it a versatile dessert perfect for any occasion.
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Prep Time 20 minutes
Total Time 6 hours 20 minutes
Servings 18

Ingredients
  

Oreo Cookie Crust

  • 2½ cups Oreo cookie crumbs
  • ½ cup 1 stick unsalted butter, melted

Cream Cheese Layer

  • 8 oz 1 bar full-fat cream cheese, at room temperature
  • 1 cup powdered sugar
  • 8 ounces Cool Whip thawed

Chocolate Pudding Layer

  • 1 5.9 oz box instant chocolate pudding
  • 3 cups half-and-half
  • Whipped Cream & Garnish Layer
  • 8 ounces Cool Whip thawed
  • ½ cup mini chocolate chips
  • Chopped Oreo cookies or chocolate shavings optional for garnish

Instructions
 

Oreo Cookie Crust:

  • Combine the Oreo cookie crumbs and melted butter in a mixing bowl, stirring until the crumbs are evenly coated with butter and resemble wet sand. Firmly press the mixture into the bottom of a 9×13-inch baking pan. Cover the pan with foil, plastic wrap, or a lid, and place it in the freezer for 20 minutes while preparing the other layers.
  • 2½ cups Oreo cookie crumbs
  • ½ cup (1 stick) unsalted butter, melted

Cream Cheese Layer:

  • In a mixing bowl, use an electric hand mixer to beat the cream cheese and powdered sugar until smooth and lump-free. Add the Cool Whip and continue mixing on low speed until fully combined. Set aside.
  • 1 bar (8 oz) full-fat cream cheese
  • 1 cup powdered sugar
  • 8 ounces Cool Whip

Chocolate Pudding Layer:

  • In a mixing bowl, combine the dry instant chocolate pudding mix with the half-and-half. Whisk for 1-2 minutes until it begins to thicken. Allow the mixture to sit for 5 minutes to thicken further.
  • 1 box (5.9 oz) instant chocolate pudding
  • 3 cups half-and-half

Assemble Chocolate Lush / Fridge Time:

  • Spread the cream cheese mixture evenly over the Oreo crust, ensuring it reaches the edges of the pan to secure the layers.
  • Spread the chocolate pudding layer evenly over the cream cheese layer, again making sure it reaches the edges of the pan.
  • For the final layer, spread the remaining 8 ounces of Cool Whip evenly over the pudding layer.
  • Cover the pan with a lid, plastic wrap, or foil, and refrigerate for at least 6-8 hours, or overnight for best results.
  • 8 ounces Cool Whip

Serve:

  • Just before serving, sprinkle the mini chocolate chips over the top. Cut the dessert into squares—12 for larger servings or 15-18 for smaller portions. You can also garnish with chopped Oreo cookies or chocolate shavings for extra flair.
  • ½ cup mini chocolate chips
  • Chopped Oreo cookies or chocolate shavings (optional)

Notes

 
Oreo Cookies: To make 2½ cups of Oreo cookie crumbs, you’ll need about 26 whole Oreos. For the best results, use a food processor or food chopper to crush the Oreos into fine crumbs, as finer crumbs create a better crust. If you don’t have a food processor, place the Oreos in a heavy-duty Ziploc bag and crush them with a rolling pin or meat pounder until fine crumbs are achieved.
Variations: Customize the recipe by using any type of Oreo cookie, such as chocolate for an extra chocolatey twist. You can also switch up the pudding flavor by selecting your favorite instant pudding mix—just ensure you’re using the larger 5.9 oz box.
Don’t Want to Use Cool Whip? If you prefer not to use Cool Whip, you can easily make your own whipped topping. It takes just 5-8 extra minutes to prepare and is a delicious substitute. To replace 16 ounces of Cool Whip, combine 3 cups of heavy whipping cream with 1 cup of powdered sugar in a mixing bowl. Start beating on low speed, gradually increasing to high, until stiff peaks form. This process takes about 4-6 minutes. Use half of the whipped cream in the cream cheese layer and the other half for the final whipped topping layer.