Ingredients:

  • 360g chocolate chip cookies, finely crushed
  • 115g unsalted butter, melted and browned
  • 2g sea salt
  • 225g brick-style cream cheese, softened
  • 120g powdered sugar, sifted
  • 460g whipped topping, divided
  • 5ml pure vanilla bean paste
  • 185g instant chocolate pudding mix
  • 710ml whole milk, cold
  • 2g espresso powder
  • 50g mini semi-sweet chocolate chips

Instructions:

  1. Pulse 360g of cookies in a processor until they look like coarse sand. Note: Small chunks are okay and add a nice crunch. Brown the butter. Melt 115g butter over medium heat, swirling until golden brown and smelling nutty. Form the base. Mix crumbs, browned butter, and 2g sea salt. Press firmly into the bottom of your dish until a solid, even floor forms.
  2. Cream the cheese. Beat 225g cream cheese and 120g powdered sugar until completely silky and smooth. Fold the cream. Gently incorporate 230g of whipped topping and 5ml vanilla bean paste into the cheese mixture. Apply the insulation. Spread the cream cheese mixture over the cooled crust until no cookie crumbs are visible.
  3. Whisk the pudding. Combine 185g pudding mix, 710ml cold milk, and 2g espresso powder. Whisk for 2 minutes until it starts to resist the whisk. Layer the chocolate. Pour the pudding over the cream layer and smooth it out. Top it off. Spread the remaining 230g of whipped topping over the chocolate and sprinkle with 50g mini chips.
  4. The Deep Chill. Refrigerate for at least 4 hours until the layers are firm and the flavors have married.