Step 1

In a large bowl, whisk together the instant pudding and the milk for 2 minutes or until beginning to thicken. Let stand for 5 minutes.

Step 2

Beat together the cream cheese and powdered sugar on medium speed until light and fluffy, about 3 minutes.

Step 3

Using a rubber spatula, fold the cream cheese mixture into the chocolate pudding.

Step 4

Then fold in the Cool Whip (or whipped cream) until completely combined.

Step 5

You can layer the dessert a number of ways, we used individual cups but you can use a trifle dish or rectangular baking dish.

Step 6

Layer the dessert with alternating layers of cookie crumbs and pudding mixture, starting and ending with the crushed cookies.

Step 7

Refrigerate for 4 hours or overnight before serving.

Step 8

Decorate with chocolate covered strawberries, sprinkles or frosting.