15 oz Oreo Cookies (Bag)
1/4 lb Margerine or Butter, melted
8 oz Cream Cheese, softened
1 c Powdered Sugar
12 oz Cool Whip
6 oz Instant Chocolate Pudding
2 1/2 c Milk
Crush all of the cookies. (A food processor is good but I prefer the
finger method).
Set 1/4 c of crumbs aside. Mix the rest of the crumbs with melted
margerine.
Press into the bottom of a 9 x 13 pan.
Blend cream cheese and powdered sugar with a mixer until smooth. Fold
in 1/2 c Cool Whip. Spread over crust.
Refrigerate for 30 minutes.
Mix pudding and milk together until smooth.
Pour over crust.
Refrigerate for 1 hour.
Spread remainder of Cool Whip on top of pudding.
Sprinkle with reserved cookie crumbs.
Chill about 1 hour and enjoy!
Yields
1 Servings