Ingredients
Method
Step-by-Step
- Arrange about one-third of the chocolate wafers in a single layer in the bottom of a 13 x 9-inch baking dish. Break a few cookies as needed so the base is covered.
- Whisk the two pudding mixes with the cold milk for about 2 minutes, until thickened. Let the mixture stand briefly according to the pudding package directions.
- Gently fold the thawed whipped topping into the thickened pudding. Fold only until combined so the filling stays light and airy.
- Spread one-third of the pudding mixture over the first cookie layer. Smooth it carefully into the corners without disturbing the cookies.
- Repeat the cookie layer and pudding layer twice more, creating three cookie layers and three pudding layers. Finish with the final portion of pudding on top.
- Crush or arrange a few remaining wafers over the pudding. Sprinkle the miniature semisweet chocolate chips over the top if you are using them.
- Cover the dish and refrigerate for at least 8 hours, preferably overnight. Briefly warm a knife under hot water, dry it, and use it to cut cleaner slices.
Notes
Do not serve this dessert immediately after assembling it; the long chill softens the wafer cookies and creates the cake-like texture. Use cold milk, fold gently, and keep the covered cake refrigerated until serving.