Oreo, Cream Cheese and Pudding Dessert
Ingredients
15.35 oz package Double Stuff OREO Cookies
1/2 cup butter, melted and slightly cooled
8 ounces cream cheese, softened
1 cup powdered sugar
8 oz Cool Whip
5.1 oz box of Instant Chocolate Pudding
3 1/2 cups milk
8 oz Cool Whip
Instructions
Place the OREO Cookies in a large ziploc bag and crush with a rolling pin. The pieces should be in small crumbs, but not completely fine crumbs. Set aside 1/2 cup of the crumbs for the topping. Transfer the remaining crumbs to a 9 x 13 inch pan and use a fork to mash them just a bit. Pour the melted butter over the top and use the fork to combine. Make sure that all of the crumbs are moistened. Press into an even layer on the bottom of the pan the refrigerate. In a mixing bowl, beat the cream cheese on medium speed until light and fluffy, about 3 minutes. Reduce the speed to medium-low and gradually add the powdered sugar until it is blended. Increase the speed to medium and beat for 30 seconds. Using a rubber spatula, gently fold in 8 oz tub of Cool Whip. Spread in an even layer over the crust and refrigerate. In a large bowl, whisk together the pudding mix and the milk for 2 minutes. Let it sit for 5 minutes to allow it to set. Spread the pudding mixture over the cream cheese mixture. Spread 8 oz tub of Cool Whip over the top of the pudding mixture and sprinkle with the reserved crumbs. Cover and refrigerate 2 hours before serving. Makes 12 servings.