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)
Instructions
1 _ Crush Oreo cookies; set 1/4 cup aside for topping.2 _ Mix the remaining crushed cookies with the melted butter.
3 _ Press into the bottom of a greased 13 x 9-in baking pan.
4 _ In a bowl, beat the cream cheese with the confectioners sugar on medium speed.
5 _ Fold in half of the Cool Whip topping.
6 _ Spread over cookie crumb layer.
7 _ Refrigerate 1/2 hour.
8 _ In the meantime, combine milk with instant pudding mix; beat well, until smooth.
9 _ Pour over chilled mixture in the pan.
10 _ Refrigerate for 1 hour.
11 _ Spread remainder of Cool Whip topping on top of pudding layer.
12 _ Sprinkle with remaining reserved cookie crumbs.
13 _ Store cake in the refrigerator, covered tightly.
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