| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | pk | (1 lb) of cream filled chocolate cookies (Oreos) |
| 1/4 | c | Butter or margarine, softened at room temperature |
| 8 | oz | Cream cheese, softened at room temperature |
| 1 | c | Icing sugar |
| 1 | ts | Vanilla |
| 4 | Instant chocolate puddings (4 servings per box) | |
| 6 | c | Milk |
| 4 1/2 | c | Frozen whipped topping, thawed |
| 15 | Gummy worms |
INSTRUCTIONS
Put cookies in blender or food processor and process into fine crumbs. Set aside. Put butter, cream cheese, icing sugar and vanilla into large bowl and beat until smooth. Add chocolate pudding powders and milk to bowl and beat to combine. Fold the whipped topping into the pudding mixture. Assemble in an ungreased pan 9" x 13", a large flower pot or two smaller pots as follows: : First Layer: 1/3 cookie crumbs : Second Layer: 1/2 pudding mixture : Third Layer: 1/3 cookie crumbs : Fourth Layer: 1/2 pudding mixture : Fifth Layer: 1/3 cookie crumbs Tuck the ends of the Gummy worms in the "cookie dirt". Be sure there's a worm on each piece. Store in refrigerator for at least four hours before serving. Cuts into 15 squares or serve with a clean garden trowel or a toy sand shovel if serving in the flower pot. This recipe is from Jean Pare's cookbook, Kids Cooking (Company's Coming Publishing Limited 1995) and was published in the London Free Press edition of Wednesday, September 18, 1998. Great for the kiddie's next birthday bash!!! Pat Posted to FOODWINE Digest 18 Sep 96 From: Nana Pat <cookie@CWCONNECT.CA> Date: Wed, 18 Sep 1996 18:18:03 -0700
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