Creamy Layered Cookie Cake

The Health Inspector’s birthday was yesterday, and to celebrate I made him a Creamy Layered Cookie Cake. Our family has always had a thing for chocolaty, creamy, refrigerator desserts. There’s just something about them, maybe it’s the simplicity, maybe it’s our Baptist heritage, maybe it’s our love of chocolate…..the truth is that it’s all of the above. Anyway, here is a dessert sure to wow you family, your friends, your relatives, your neighbors, your co-workers, your acquaintances, and basically everyone that isn’t on a diet! Happy Birthday Mr. Health Inspector!

The Ingredients: 3 dozen Homekist Chocolate sandwich cookies, 1 stick butter, 2 large boxes instant chocolate pudding, 3 1/2  cups coconut milk,  1 cup cream cheese, 3 cups Cool Whip, 1 1/2 cups confectioner’s sugar.

Melt butter and pour it and 30 of the cookies into the bowl of your food processor, pulse until smooth. Press the crumbs into the bottom of a large casserole pan, place the crust into your refrigerator while you make the other layers. Pour pudding mix into the bowl of your food processor, add half of the milk and half of the pudding mix, pulse until combined. Add the remaining milk and pudding, pulse until well combined (no lumps). Spread the pudding evenly atop the crust. Combine Cool Whip, sugar, and cream cheese in the bowl of your food processor, pulse until well combined (no lumps). Add the remaining cookies to the mixture and blend until they are completely crushed. Spread cream cheese mixture atop the pudding layer. Refrigerate for at least an hour before serving.

Does this look good or does this look GOOD?

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