1 lb Oreo cookies
1 c Butter or marg, melted
16 oz Cream cheese, room temp
1 c Powdered sugar
16 oz Cool whip
6 oz Inst chocolate pudding
First layer–Crush oreo cookies reserve 1/2c for topping and spread on
bottom of ungreased 9×13 pan. Pour melted butter over cookie crumbs and
press evenly and firmly over bottom of pan. Refregerate one hour.
Second layer–Beat cream cheese with fork or wooden spoon until smooth. Add
powdered sugar and mix until smooth. Stir in 1/2c of the cool whip until
blended. Spoon over cookie layer. Refrigerate one hour.
Third layer–Mix pudding by package directions and pour over cream cheese
layer. Refrigerate one hour.
Topping–top with remaining cool whip and sprinkle over reserved crumbs.
Refrigerate one hour. Cut into squares.
Makes about 20 squares.
Yields
1 Servings