3 cans Refrigerated Biscuits, Such as Pillsbury Homestyle
8 tablespoons Butter, Melted
1 4.2 ounce box Chocolate Pudding Mix
24 Oreos, Finely crushed
1/2 cup White Chocolate Chips
1/2 cup Chocolate Chips
For the Cream Cheese Frosting:
4 ounces Cream Cheese, At room temperature
2 cups Powdered Sugar, Sifted
2 tablespoons Milk
1/2 teaspoon Pure Vanilla Extract
Preheat oven to 350°F.
Spray a 10-cup Bundt pan with a baking spray containing flour.
Sprinkle bottom of pan with 1/3 of the crushed cookies. Set aside.
In medium bowl, whisk together chocolate pudding and second 1/3 of the chocolate cookies. Set aside.
Cut each refrigerated biscuit into quarters.
Take a piece of dough, dip in melted butter then roll in the pudding cookie mixture and place in prepared Bundt pan.
Continue this process and layer dough pieces until half the dough has been placed in Bundt pan.
Sprinkle with half the chocolate chips, half the white chocolate chips and last 1/3 of the crushed cookies.
Continue dipping dough in butter and cookie mixture and layer remaining dough pieces.
Sprinkle with remaining white chocolate chips and chocolate chips.
Pour any remaining butter over top of filled Bundt.
Bake in preheated oven for 40-45 minutes until golden on top and baked through. Remove from oven.
Cool in pan for 15 minutes then invert and serve warm.
For the frosting:
Beat the cream cheese and powdered sugar until light and fluffy.
Add the vanilla extract and slowly drizzle in the milk with the mixer on medium speed until combined. If too thin, add a little more powdered sugar. If your frosting is too thick, thin it with a little milk until desired consistency is reached.