1 package regular Oreo cookies (Not Double Stuff) - about 36 cookies
6 Tablespoon butter, melted
1- 8 ounce package cream cheese, softened
½ cup amaretto liquer
1/4 cup granulated sugar
2 Tablespoons cold milk
1- 12 ounce tub Cool Whip, divided
1 chocolate brownie mix. Baked ...cooled and broken into small pieces
2 - 3.9 ounce packages Chocolate Instant Pudding.
3 1/4 cups cold milk
1 and 1/2 cups mini chocolate chips
Bitter baking chocolate for chocolate curls
Grandmas Dutch chocolate topping ( OPTIONAL)
1. Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large zip-lock bag and crush them with a rolling pin. When the Oreo cookies have turned into fine crumbs, you are done.
2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, amaretto and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
4. Crumble the brownie pieces over cream cheese layer
5. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
6. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.
Grandmas Dutch chocolate topping is top secret, if i give it to you it would no longer be a secret!
Courtesy: Chef Joel Bradshaw, Porto Bello Restaurant