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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 20 |
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Crushed Oreos, pudding and Cool Whip! What could be better! Got this recipe from the weekly sale flyer at a local grocery store. Tried it, loved it, and now posting it to save (also got devoured at the office) Cook time is actually refrigeration time. Ingredients:
35 oreo cookies |
6 tablespoons butter, melted |
1 (8 ounce) package light cream cheese, room temp |
1/3 cup sugar |
1 (12 ounce) container cool whip, thawed |
3 cups cold milk |
2 (1 ounce) packages sugar-free instant chocolate pudding mix |
Directions:
1. Place cookies in food processor and process until fine crumbed.
2. Transfer to a mixing bowl and add melted butter, mixing well.
3. Press into a 9x13-inch pan and refrigerate 10 minutes.
4. Pour milk into a mixing bowl and add pudding mix, preparing per package directions (only using 3 cups milk for added thickness). Let set 5 minutes to thicken.
5. Blend cream cheese and sugar in a small bowl. Add 1 1/4 Cup of the Cool Whip, and mix well.
6. Spread cream cheese mixture evenly onto cookie crust.
7. Spread pudding evenly on top of cream cheese mixture.
8. Spread remaining Cool Whip evenly on top of pudding layer.
9. If desired, top Cool Whip with additional crushed Oreos (if there are any leftover).
10. Refrigerate several hours or overnight before serving.
11. Carefully cut into squares, making sure to cut all the way through the cookie crust.
12. Store leftovers in the refrigerator.
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