Oreo cookie cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 15 | ounces | Oreo Cookies (Bag) |
| ¼ | pounds | Margerine or Butter, melted |
| 8 | ounces | Cream Cheese, softened |
| 1 | cup | Powdered Sugar |
| 12 | ounces | Cool Whip |
| 6 | ounces | Instant Chocolate Pudding |
| 2½ | cup | Milk |
Directions
Crush all of the cookies. (A food processor is good but I prefer the finger method).
Set ¼ 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 ½ 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!