35 Oreo cookies, finely crushed (about 3 cups)
6 Tbsp. butter, melted
1 pkg. (8 oz) cream cheese, softened
1/4 c. sugar
2 Tbsp. cold milk
1 tub (12 oz) Cool Whip, thawed and divided
3 1/4 cups cold milk
2 pkg. (4 oz. serving size each) chocolate flavor instant pudding
(small carton fresh whipped cream)
Mix crushed cookies and butter in medium bowl. Press firmly onto bottom of 13 x 9-in. baking dish (or divide evenly between 2 pie pans). Refrigerate 10 minutes.
Beat cream cheese, sugar and 2 Tbsp. milk in medium bowl with wire whisk until well blended. Gently stir in 1 1/4 cups of the whipped topping. Spread over crust.
Pour 3 1/4 cups milk into large bowl. Add pudding mixes. Beat with wire whisk 2 min. or until well blended. Pour over cream cheese layer. Let stand 5 min. or until thickened. Drop remaining whipped topping by spoonfuls over pudding; spread to cover pudding.
Refrigerate at least 4 hr. Cut into 24 squares. Store leftover dessert in refrigerator. Makes 24 servings (1 square each). Top each square with crushed candy canes.
*When I made this I skipped the top layer of Cool Whip and I served it with fresh whipped cream and crushed candy canes.
3 months ago