Oreo cookie cake

Yield: 1 servings

Measure 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

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!

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