Dominic has always liked to be in the kitchen. When he was a toddler, we would fill up bowls of soapy water and he would play for hours in the double sink in our kitchen with a spoon. As he got older, he would "assist" me by pouring different ingredients into a bowl.
During this Pandemic, I have been making a concerted effort to give him more and more responsibility in the kitchen. We taught him several years ago about how the stove could be hot and step away when I put things in or out of the oven. It is a place that has become very comfortable for him.
This time of being home to stay safe has forced me to slow down and get back to baking and cooking more!! It has also been a time of "experimenting" with new recipes. It's been a win-win for our family!!
Ingredients
14.3 ounce package Oreo cookies (do not remove the cream centers)
6 tablespoons unsalted butter, melted
8-ounce package cream cheese, room temperature
1/4 cup white sugar
2 tablespoons milk
2 8-ounce containers whipped topping, like Cool Whip
2 3.9 ounce boxes instant chocolate pudding (unprepared)
2 3/4 cups milk
1/2 cup miniature chocolate chips
In a food processor (or a Ziploc-type bag) put the entire package of Oreo cookies. Crush until the Oreos become fine crumbs. In a medium bowl, put the Oreo crumbs and the melted butter. Mix well with a large spoon and then press evenly into an ungreased 9 x 13-inch pan. Set aside. In a large bowl, put the cream cheese and beat by hand or with an electric mixer until smooth. Add the white sugar and the two tablespoons of milk and mix again until smooth. Fold in one of the 8-ounce containers of whipped topping and beat by hand or with an electric mixer until smooth and creamy. Spread the cream cheese mixture evenly on top of the Oreo cookie crust and put in the fridge for about ten minutes to set. In a large bowl, add the two 3.9 ounce boxes of instant chocolate pudding and add the 2 3/4 cups of milk. Beat by hand or with an electric mixer for about two minutes until it starts to get thick. Spread the pudding mixture evenly on top of the cream cheese mixture and put back in the fridge for about ten minutes. Once it's set, gently spread the other 8-ounce container of whipped topping evenly and then sprinkle with the mini chocolate chips. Put in the freezer for a minimum of three hours. Store covered in the freezer.
