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Prep Time: 20 Minutes Cook Time: 260 Minutes |
Ready In: 280 Minutes Servings: 24 |
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Make this rich, chocolaty showstopper only if you're comfortable with rock-star status. And don't bother saying how easy it was. Practice your paparazzi wave while it chills. Ingredients:
35 oreo cookies |
6 tablespoons butter, melted |
1 pkg. (8 oz.) philadelphia cream cheese, softened |
1/4 cup sugar |
2 tablespoons cold milk |
1 tub (12 oz.) cool whip whipped topping, thawed, divided |
2 pkg. (3.9 oz. each) jell-o chocolate instant pudding |
3-1/4 cups cold milk |
Directions:
1. PROCESS cookies in food processor until fine crumbs form. Transfer to medium bowl; mix in butter. Press onto bottom of 13x9-inch dish. Refrigerate until ready to use.
2. WHISK cream cheese, sugar and 2 Tbsp. milk in medium bowl until blended. Stir in 1-1/4 cups COOL WHIP; spread over crust.
3. BEAT pudding mixes and 3-1/4 cups milk with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened; cover with remaining COOL WHIP. Refrigerate 4 hours.
4. KRAFT kitchens tips:
5. SIZE-WISE
6. Enjoy this dessert on a special occasion, but stick to the serving size of this rich treat.
7. HOW TO EASILY CUT INTO SQUARES
8. Place dessert in freezer about 1 hour before cutting into squares to serve.
9. VARIATION
10. Prepare using PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.
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