Ingredients
- 1 (15 ounce) bag Oreo cookies, crushed, divided
- 1 ⁄2 cup butter, melted
- 1 (8 ounce) package cream cheese, softened
- 1 cup confectioners' sugar
- 1 (12 ounce) container Cool Whip, frozen topping thawed
- 1 (6 ounce) package chocolate fudge instant pudding mix (lemon flavor is also good)
- 2 1⁄4 cups half-and-half cream (or use whole milk)
Preparation
Step 1
Directions
Crush Oreo cookies; set 1/4 cup aside for topping.
Mix the remaining crushed cookies with the melted butter.
Press into the bottom of a greased 13 x 9-in baking pan.
In a bowl, beat the cream cheese with the confectioners sugar on medium speed.
Fold in half of the Cool Whip topping.
Spread over cookie crumb layer.
Refrigerate 1/2 hour.
In the meantime, combine milk with instant pudding mix; beat well, until smooth.
Pour over chilled mixture in the pan.
Refrigerate for 1 hour.
Spread remainder of Cool Whip topping on top of pudding layer.
Sprinkle with remaining reserved cookie crumbs.
Store cake in the refrigerator, covered tightly.
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Directions
Crush Oreo cookies; set 1/4 cup aside for topping.
Mix the remaining crushed cookies with the melted butter.
Press into the bottom of a greased 13 x 9-in baking pan.
In a bowl, beat the cream cheese with the confectioners sugar on medium speed.
Fold in half of the Cool Whip topping.
Spread over cookie crumb layer.
Refrigerate 1/2 hour.
In the meantime, combine milk with instant pudding mix; beat well, until smooth.
Pour over chilled mixture in the pan.
Refrigerate for 1 hour.
Spread remainder of Cool Whip topping on top of pudding layer.
Sprinkle with remaining reserved cookie crumbs.
Store cake in the refrigerator, covered tightly.
Submit a Correction