Oreo cake

Yield: 1 servings

Measure Ingredient
1 pounds Oreo cookies
1 cup Butter or marg, melted
16 ounces Cream cheese, room temp
1 cup Powdered sugar
16 ounces Cool whip
6 ounces Inst chocolate pudding

First layer--Crush oreo cookies <reserve 1/2c for topping> and spread on bottom of ungreased 9x13 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.

By Anne Onamuss/Tender Loving Cooking Shared by Lisa Greenwood

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