2 rows Golden Oreos ▢2 rows Pumpkin Oreos or crushed Gingersnaps ▢8 tablespoons unsalted butter melted ▢8 ounces cream cheese softened ▢1/2 cup butter ▢1 cup powdered sugar ▢16 ounce container cool whip divided, or use whipped cream ▢2 (3.4-ounce) packages instant pumpkin pudding ▢3 cups milk ▢white chocolate bar to make curls with – I use vanilla candy coating
To begin, pulverize the Oreo. To achieve a highly refined consistency, add Oreo to a food processor. Transfer to a Ziploc container, followed by the melted butter. Stir until thoroughly combined.
Apply the mixture to the bottom of a 9-by-13-inch pan in a distributing motion until it completely coats the pan.
Combine cream cheese, butter, powdered sugar, and a quarter of the cool whip in a medium basin. Blend thoroughly, then pour over the Oreo crust.
Prepare the pudding in a separate basin by combining the instant pudding and milk. Whisk until a dense pudding forms. Pour over the layer of cream cheese. Refrigerate for a minimum of five minutes.
Complete the whip with the remaining Cool Whip. Shaves of white chocolate should be added.
Preferably serve one hour after restraining.