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Oreo Cookie Cake




Source of Recipe


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15 oz Oreo Cookies (Bag)
1/4 lb Margerine or Butter, melted
8 oz Cream Cheese, softened
1 c Powdered Sugar
12 oz Cool Whip
6 oz Instant Chocolate Pudding
2 1/2 c Milk

1. Crush all of the cookies. (A food processor is good but I prefer the finger method).

2. Set 1/4 c of crumbs aside. Mix the rest of the crumbs with melted margerine.

3. Press into the bottom of a 9 x 13 pan.

4. Blend cream cheese and powdered sugar with a mixer until smooth. Fold in 1/2 c Cool Whip. Spread over crust.

5. Refrigerate for 30 minutes.

6. Mix pudding and milk together until smooth.

7. Pour over crust.

8. Refrigerate for 1 hour.

9. Spread remainder of Cool Whip on top of pudding.

10. Sprinkle with reserved cookie crumbs.

11. Chill about 1 hour and enjoy!