Print

Chocolate Crunch Icebox Dessert

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ingredients

Scale
  • 1 box chocolate pudding + the ingredients listed on the box
  • 1– 8 oz container of whipped topping
  • 16 Biscoff sandwich cookies
  • Milk for dipping
  • 16 dark chocolate Oreos
  • 1–2 boxes of Buncha Crunch

Instructions

  1. Make the box of pudding according to the package directions and let it sit in the fridge until you’re ready to use it
  2. Spread a very thin layer of whipped topping at the bottom of an 8″ square pan
  3. Dip the Biscoff cookies in milk one by one and shake lightly to remove any excess milk. Place them in an even layer over the whipped topping.
  4. Top with half of the container of whipped topping and then the pudding. *I only used 2/3 of the pudding
  5. Lay 16 Oreos dipped in milk on top of that and finish with the rest of the whipped topping.
  6. Place in the refrigerator overnight.
  7. Remove from the fridge, top with the Buncha Crunch and serve.

Find it online: https://lifeandsprinkles.com/chocolate-crunch-icebox-dessert/