- 1 (3.4 ounce) package instant vanilla pudding
- 1 (12 ounce) container frozen whipped topping
- 1 (14 ounce) package chocolate chip cookies
- 3 cups cold milk
- 1 (7 ounce) bar chocolate Hershey bar
- Whisk the instant pudding mix and two cups of cold milk for 2 to 3 minutes.
- Carefully fold in the whipped topping.
- Dip cookies individually into the remaining 1 cup of milk and line the bottom of a small casserole dish. Don be afraid to overlap the cookies.
- Empty half of the cream mixture on top of the cookies.
- Then dip the remaining cookies individually into the milk and create the second layer of cookies.
- Top the dish with the remaining cream and smooth out.
- Place in the refrigerator for at least one hour.
- Top the entire dish with chocolate curls made by running a vegetable peeler along the edge of the chocolate bar.