#867 - Oreo Delight

(by Shirley McNevich)

35 Oreo cookies (crushed)
6 TBSP melted butter
1 - 8oz. Philadelphia cream cheese (softened)
1/4 cup white sugar
1 - 12oz. Cool Whip (thawed)
3 1/4 cups + 2 TBSP cold milk
2 - 3.5oz. Jello chocolate INSTANT pudding/pie filling

Place the cookies a few at a time in a Ziploc bag and crush them with a rolling pin--repeat until all cookies are crushed. In a bowl add the crushed cookies and melted butter--stir to mix. Press the cookie mixture into a greased 9 x 13 baking dish. Place the cake pan in the freezer for 10 minutes. In a mixer add cream cheese and white sugar--beat. Add 2 TBSP milk--beat. Remove the bowl from the mixer and add 1 1/4 cups of the Cool Whip--stir gently. Remove cake pan from freezer and spread the cream cheese mixture on top of the cookie crust. In a mixer add both boxes of instant chocolate pudding and slowly add the 3 1/4 cups milk--beat slowly until mixed, then beat for 2 minutes. Pour the pudding mixture on top of the cream cheese layer and smooth with a spatula. Let it stand a few minutes until pudding thickens, then spread remaining Cool Whip on top. Refrigerate overnight before serving.