1 lb Oreo cookies 1 c Powdered sugar
1 c Butter or marg, melted 16 oz Cool whip
16 oz Cream cheese, room temp 6 oz Inst chocolate pudding
First layer–Crush oreo cookies reserve 1/2c for topping and spread
on bottom of ungreased 9×13 pan. Pour melted butter over cookie
crumbs and press evenly and firmly over bottom of pan. Refregerate
one hour.
Second layer–Beat cream cheese with fork or wooden spoon until
smooth. Add powdered sugar and mix until smooth. Stir in 1/2c of the
cool whip until blended. Spoon over cookie layer. Refrigerate one
hour.
Third layer–Mix pudding by package directions and pour over cream
cheese layer. Refrigerate one hour.
Topping–top with remaining cool whip and sprinkle over reserved
crumbs. Refrigerate one hour. Cut into squares.
Makes about 20 squares.
Yields
1 servings