Ingredients:
- Dark Chocolate cookies 3 dozen
- Melted Butter 6 oz
- Cream cheese 8 oz
- Granulated sugar ¼ cups
- Milk 2 tbsp
- Whipped cream 2 cups
- Chocolate Pudding mix 3 packets
- Milk 3 cups
- Chocolate chips 1 cup
- Chocolate Ice cream 1 scoop
Method:
- Crush 36 cookies in a food processer into fine crumbs.
- Transfer crumbs in large bowl mix in melted butter spread the mixture to a 9 x 13 inch baking dish press the crumbs into the bottom of the pan keep to chill for 15 min.
- Beat cream cheese until light and creamy add 2 tbsp milk n sugar and mix well.
- Mix in it 1 cup of whipped cream with ice cream, spread this mixture over the biscuit crust.
- In another bowl combine chocolate instant pudding with 3 cups cold milk beat for mins until the pudding starts to thicken use specula to spread the mixture over the cream cheese lyre.
- Keep the dessert for chill to 30 mins spread the remaining cream cheese over tops sprinkle mini chips evenly.
- Refrigerate for 4 hours before serving.
- Serve chilled.
