#1634 - Cream Cheese Mud Cake

(by Shirley McNevich)

1 1/2 sticks softened Parkay margarine
1 1/2 cups flour
1 cup chopped nuts
4oz. thawed Cool Whip
1 - 8oz. + 1 - 3oz. Philadelphia cream cheese (softened)
1 cup Domino's powdered sugar
2 - 3.5oz. boxes Jell-O instant chocolate pudding mix
3 1/4 cups milk
1 - 8oz. thawed Cool Whip
2 cups crushed Oreo cookies

In a bowl add Parkay, flour, and chopped nuts--mix until it makes crumbs. Press the crumb mixture into a greased 9 x 13 cake pan. Bake at 350 degrees for 15-20 minutes or until lightly browned. Cool completely. In a mixer add both packs of cream cheese, powdered sugar and 4oz. of Cool Whip--beat. Spread the cream cheese mixture evenly over the cooled crust. In a bowl add both pudding mixes and milk--beat with a whisk. When pudding sets, scoop the pudding mixture over the cream cheese layer. Spread the 8oz. Cool Whip on top of the pudding mixture. Sprinkle the crushed Oreo Cookies all over the Cool Whip. Refrigerate until cold.