Mar 1, 2010
1 package Oreo's, crushed
6 Tbsp butter, melted
1/4 c. sugar
2 Tbsp. milk
1 package cream cheese, softened
1 (12 oz) cool whip, thawed
3 1/4 c. cold milk
2 packages chocolate INSTANT Jell-o pudding
1- Mix crushed cookies and butter in a medium bowl. Press firmly onto the bottom of a 9x13 baking dish. Refrigerate for 10 mi. Beat cream cheese, sugar, and 2 Tbsp. milk in a medium bowl w/ wire whisk until well blended. Stir in 1 1/4 c. cool whip. Spread over crust.
2-Pour 3 1/4 c. milk into bowl. Add both pudding mixes, beat with wire whisk for 2 min. Pour over the cream cheese layer. Let stand five min. Drop remaining cool whip over pudding and spread. Sprinkle more crushed Oreo's over the top. Refridgerate at least four hours before serving.
*If your like me, then you love the MINT Oreo's! You can use the mint cookies for this recipe as well. At the end sprinkle Andes mints baking chips over the top. Yummm!