#919 - Vanilla Oreo Delight

(by Shirley McNevich)

35 Oreo cookies
6 TBSP butter (melted)
1 - 8oz. Philadelphia cream cheese (softened)
1/4 cup white sugar
3 cups + 2 TBSP cold milk
1 - 8oz. Cool Whip (thawed)
2 - 3.75oz. boxes Jell-O vanilla INSTANT pudding/pie filling
1/3 cup Jif peanut butter

Place cookies a few at a time in a Ziploc bag--crush finely using a rolling pin--continue with all cookies. Place cookie crumbs in a bowl--add melted butter and stir. Press cookie mixture into the bottom of a greased 9 x 13 cake pan. Refrigerate the cake pan 30 minutes. In a mixer add cream cheese and white sugar--beat. Add 2 TBSP milk--beat. Remove bowl from mixer and add 1 1/4 cups of the Cool Whip--stir until mixed. Remove cake pan from refrigerator--spread cream cheese mixture on top of the cookie crust. In a bowl add both boxes of pudding mix and 3 cups of milk--beat with a wire whisk until blended. Add peanut butter to pudding mixture--mix well. Spread pudding mixture evenly over the cream cheese layer. Place the cake pan in the refrigerator for 30 minutes. Remove from refrigerator and add remaining Cool Whip on top. Cover with foil and refrigerate overnight.