| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts |
1 |
Recipe |
INGREDIENTS
| 1 |
sm |
(15 oz.) pkg Oreo cookies |
| 1 |
c |
(8 oz.) margarine, melted |
| 1 |
c |
(8 oz.) confectioner's sugar |
| 1 |
|
8-oz pkg cream cheese |
| 2 |
sm |
(8 oz.) tubs Cool Whip |
| 2 |
sm |
Boxes Jello instant chocolate pudding |
INSTRUCTIONS
1. Crush entire package of Oreos to fine consistancy (potato masher works
fine for this). Saving out 1/2 cup of Oreo crumbs for later use, mix
remaining crumbs and melted margarine and press in bottom of 9 X 13 baking
pan. Tamp firmly with spoon or spatula. 2. Place in refrigerator for 5
minutes. 3. In large mixing bowl, combine confectioner's sugar, cream
cheese and one (1) tub of cool whip. Beat with electric mixer until
thoroughly mixed. Note: Items will mix much more easily if cream cheese and
cool whip have been set out at room temperature ahead of time. 4. Retrieve
pan from refrigerator, spread cream cheese/Cool Whip/sugar mixture evenly
over Oreo crust. Spread carefully, as crust will have tendancy to stick to
mixture. Return to refrigerator. 5. Prepare both boxes of chocolate pudding
according to package directions. Then quickly retrieve pan from
refrigerator and spread over top of previous layer. Return to refrigerator
for 5 minutes. 6. Retrieve pan from refrigerator and spread remaining tub
of Cool Whip evenly over pudding layer. 7. Sprinkle 1/2 cup of Oreo crumbs
(set aside earlier) over top of Cool Whip layer. 8. Refrigerate until
served. For best results, make the night before.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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