Ingredients :

• The Oreos (72 total) — Yes, seventy-two. Don’t skimp. Originals work perfectly — no need for double cream or caramel versions, which muddy the flavors. For the crust, they must be pulsed into a fine powder, almost like dark, wet sand.
• Cream cheese (340 g) — Get the full-fat version, not light. And take it out of the fridge at least an hour before — if it’s still cold, it will form lumps in your mixture and you’ll spend five minutes chasing them with a whisk.
• Instant chocolate pudding (two 110 g boxes) — Instant pudding is the secret to speed here. No cooking, no eggs. Mix it with whole milk, and in two minutes you have a chocolate cream that holds perfectly once chilled.
• Whipped cream (two 225 g tubs) — Cool Whip if you can find it, otherwise homemade whipped cream. If you whip it yourself, stop as soon as the whisk marks hold — too firm, and it becomes grainy once mixed with the cream cheese.