Thursday, December 4, 2008
35 Oreo Cookies Finely Crushed (about 3 Cups)
6 Tbsp. Butter, Melted
1 pkg (8 oz.) Cream Cheese, Softened
1/4 C. Sugar
2 Tbsp. Cold Milk
1 12oz. Tub of Cool Whip, thawed & divided
3 1/4 C. Cold Milk
2 pkg. (4 serving size each) JELL-O chocolate flavor instant pudding
Candy Canes 4-6(as desired)
MIX crushed oreos and butter in medium bowl. Press firmly onto bottom of 9X13 baking dish. Refrigerate 10 minutes.
BEAT cream cheese, sugar and 2 Tbsp. milk in medium bowl with wire whisk until well blended. Gently stir in 1-1/4 cups of the whipped topping. Spread over crust.
POUR 3-1/4 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Pour over cream cheese layer. Let stand 5 minutes or until thickened. Drop remaining whipped topping by spoonfuls over pudding: spread to cover pudding. Sprinkle with crushed candy cane.
REFRIGERATE at least 4 hours. Cut into 24 squares. Store leftover dessert in refrigerator. Makes 24 servings.