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Cookies and Cream
Cheese Sandwich |
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(Click
here to open a Printer Friendly Version of this recipe)
Prep: 20 min. Total: 4 hours 40 min. (including
refrigerating)
One of the
best take I've had on the Oreo cookies. This sounds like
an advertisement, but these are really good. Make slicing
easy by placing the dessert in the freezer about 1
hour before cutting into squares to serve.
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35 Oreo
Chocolate Sandwich Cookies
6 tbsp. (3/4 stick) butter, melted
1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
1/4 cup sugar
2 tbsp. cold milk
1 tub (12 oz.) Cool Whip Whipped Topping, thawed, divided
3 1/4 cups cold milk
2 pkg. (4-serving size each) Jell-O Chocolate Flavor
Instant Pudding & Pie Filling
Place the cookies in food processor and cover.
Process to form fine crumbs.
Transfer to a medium bowl.
Add the butter and mix well.
Press firmly onto bottom of a 13x9-inch dish.
Refrigerate for 10 mm.
Meanwhile, beat the cream cheese, sugar and 2 tbsp. milk
in a separate bowl with wire whisk until well blended.
Stir in the 1 1/4 cups of the whipped topping.
Spread over crust.
Pour 3 1/4 cups milk into large bowl.
Add the dry pudding mixes.
Beat with wire whisk for 2 min. or until well blended.
Spoon evenly over the cream cheese layer.
Let stand 5 min. or until thickened.
Spread the remaining whipped topping over pudding layer.
Refrigerate at for least 4 hours.
Store any leftover dessert in refrigerator.
Serves 24 |
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