Chocolate Icebox Cake

Name: Chocolate Icebox Cake
Ingredients: 1-1/2 cups milk; 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened; 1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding; 4 oz. (1/2 of 225-g pkg.) Baker's Semi-Sweet Chocolate, melted, cooled; 1 cup thawed Cool Whip Whipped Topping; 1 pkg. (200 g) chocolate wafer cookies, divided

6 ingredients

9 steps

Ingredients

1-1/2 cups milk
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding
4 oz. (1/2 of 225-g pkg.) Baker's Semi-Sweet Chocolate, melted, cooled
1 cup thawed Cool Whip Whipped Topping
1 pkg. (200 g) chocolate wafer cookies, divided

Directions

1

Add milk gradually to cream cheese in large bowl, beating after each addition until blended.
2

Add dry pudding mix and melted chocolate; beat 1 min.
3

Stir in Cool Whip.
4

Line 8x4-inch pan with parchment, with ends of parchment extending over sides.
5

Arrange 1/4 of the cookies on bottom of prepared pan, overlapping as necessary to make even layer; cover with 1/3 of the pudding mixture.
6

Repeat layers twice.
7

Top with remaining cookies.
8

Refrigerate overnight.
9

Use parchment handles to remove dessert from pan before slicing to serve.