For the chocolate Pudding

• In a large bowl, add the cold milk and sweetened condensed milk, and whisk. Sprinkle the chocolate pudding mix over the top. Whisk together until smooth. This will take 2–3 minutes. I prefer a hand whisk, not a hand mixer, because it will get clumpy. Let it sit in the fridge for 10 minutes to thicken up. While it sets, beat the heavy whipping cream.
  3.4 ounce package instant chocolate pudding mix, 1 ¼ cups cold milk, 1 can
• In the bowl of a stand mixer fitted with the whisk attachment, or using a handheld mixer, add the heavy cream and vanilla extract. Beat until stiff peaks form to make whipped cream. If you over beat and it looks grainy, add a tablespoon or two of heavy cream and gently mix to smooth it out.
  2 cups heavy cream, 1 teaspoon vanilla extract
• With a rubber spatula, gently fold the whipped cream into the pudding mixture.
• To assemble, you can use individual cups, a large casserole dish, or a trifle bowl. Start with a thin layer of pudding on the bottom, then add a neat layer of whole oreo thin cookies. Repeat to make 2-3 layers total. Finish with a final layer of pudding that fully covers everything, making sure to seal the edges so the cookies stay soft.
  2 packages of thin Oreo’s reserve 4–5 and crush for topping
• Gently wrap with plastic wrap and allow it to sit in the fridge for at least 6 and up to 24 hours to soften up.
• Right before youre ready to serve, in a medium bowl, using a handheld electric mixer, beat the heavy cream and powder sugar until medium peaks,
  1 cup heavy whipping cream, 1 tablespoon powder sugar
• Unwrap the plastic wrap from the top. Top the pudding with the whipped cream with the reserved crushed oreo cookies and crumbs. Serve!