Ingredients:
1(3 1/2 ounce) package instant chocolate pudding mix
3/4 cup 2% milk
1/2 cup Marshmallow Vodka
8 ounces Cool Whip

1/4 cup graham cracker crumbs
1/2 cup Marshmallow Fluff
1 Hershey’s Milk Chocolate Bar

DIRECTIONS:
1. In a large bowl, whisk together the chocolate pudding mix and milk until thick and smooth. Add in the vodka whisking until the mixture is free of lumps and well-combined. Fold in the Cool Whip and mix until no white streaks are visible. Set Aside.
2. Spoon 1 1/2 teaspoons of graham cracker crumbs into the bottom of each mini cordial glass.
3. Place the pudding mixture into a piping bag fitted with a round tip such as the Wilton 1A or simply snip the corner of a zip top bag. Pipe the pudding mixture using a swirl motion into each glass stopping about 1/2 inch before the rim of glass.
4. Spoon or pipe the Marshmallow Fluff directly onto the pudding mixture. If desired, use a kitchen torch to carefully brown the Marshmallow Fluff and garnish with a piece of the Hershey’s Milk Chocolate Bar.

via

1 (15 ounce) bag Oreo cookies, crushed, divided
1/2 cup butter, melted
1 (8 ounce) package cream cheese, softened
1 cup confectioners’ sugar
1 (12 ounce) container Cool Whip, frozen topping thawed
1 (6 ounce) package chocolate fudge instant pudding mix (lemon flavor is also good)
2 1/4 cups half-and-half cream (or use whole milk)

Directions:

Crush Oreo cookies; set 1/4 cup aside for topping.

Mix the remaining crushed cookies with the melted butter.

Press into the bottom of a greased 13 x 9-in baking pan.

In a bowl, beat the cream cheese with the confectioners sugar on medium speed.

Fold in half of the Cool Whip topping.

Spread over cookie crumb layer.

Refrigerate 1/2 hour.

In the meantime, combine milk with instant pudding mix; beat well, until smooth.

Pour over chilled mixture in the pan.

Refrigerate for 1 hour.

Spread remainder of Cool Whip topping on top of pudding layer.

Sprinkle with remaining reserved cookie crumbs.

Store cake in the refrigerator, covered tightly.
VIA