Instructions

1. In a food processor finely crushed Oreo cookies into fine crumbs. If you don’t have food processor, place Oreo cookies into a ziplock bag and crush the cookies with a rolling pin.
2. Using a fork mix crushed Oreo with melted butter, then press the mixture into the bottom of 9 x 13 inches dish. Place in the fridge to firm.
3. Beat cream cheese, softened butter, sugar and vanilla until it’s light and creamy. Mix in 2 cups Cool Whip. Gently stir in Oreo chunks.
4. Spread the mixture over the crust and place in the fridge.
5. Beat coffee powder with sugar and hot water until frothy. Stir the foam into Cool Whip.
6. In a medium bowl mix chocolate instant pudding with cold milk. Whisk for a few minutes until the pudding starts thickening. Mix in Coffee and Cool Whip mixture. Spread the filling over the cream cheese layer. Chll for 4 hours or prferably overnight.
7. Spread about 1 ¾ -2 cups Cool Whip on top, save remaining to make the swirls later.
8. Again, beat coffee powder with sugar and hot water until frothy. You can beat it using a mixer. Transfer he mixture in a zip-lock bag, cut of the corner and drizzle over the whipped cream. Using a wooden skewer, swirls the coffe into the whipped cream.
9. Use leftovers of whipped cream to pipe the swirls on top and sprinkle with crushed Oreo. Garnish with Oreo halfs before serving if desired.
10. Store in the fridge.