- 30 oreo cookies
- 6 TBSP butter, melted
- 1 pkg. (250 g) philadelphia brick cream cheese, softened
- 1/4 C sugar
- 2 TBSP cold milk
- 1 tub (1L) cool whip wuipped topping, thawed, divided
- 3 C cold milk
- 2 pkg. (4 serving size each) jello chocolate instant pudding
Place cookies in food processor, cover. Process to form fine crumbs> Transfer to medium bown. Add butter, mix well. Press firmly into bottom of 13X9 inch dish. Refrigerate 10 minutes. Meanwhile, beat cream cheese, sugar and 2 tbsp. milk in seperate bowl with wire whisk until blended. Stir in 1-1/4 C of whipped topping. Spread over crust.
Pour 3-1/4 C milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Spoon evenly over cream cheese layer. Let stand 5 min or until thickened. Spread remaining whipped topping over pudding layer.
Refrigerate at least 4 hours. Store leftover dessert in refridgerator.