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4th of July: Fourth of July Surprise

Source of Recipe

Anne Mc.


List of Ingredients

1 (14.3-ounce) package Oreo cookies

1 stick (1/2 cup) butter

8 ounces cream cheese, at room temperature

1 pound powdered sugar

2 small packages vanilla instant pudding, or one each chocolate and vanilla

3 cups cold milk

12 ounces original Cool Whip

1 cup hot fudge sauce (optional)


Recipe

Clean unglazed flower pot or pots and line with plastic wrap. If using a food-grade container, there’s no need to line with plastic wrap.

Place cookies in the freezer for about an hour. Using a blender, process in two batches to make crumbs. Set aside.

Combine butter, cream cheese and powdered sugar, mixing until smooth. Prepare instant pudding and refrigerate until set. Fold in Cool Whip. Combine pudding with cream cheese mixture.

Using a 6- to 8- inch flower pot, layer ingredients starting with crumbs first, then pudding-cream cheese mixture and repeat, making about 5 to 6 layers and finishing with a layer of cookie crumbs. Refrigerate for at least 2 hours. If using as a centerpiece, freeze for about 11/2 hours before serving dinner. Decorate with straws and flowers or Fourth of July stars.

Scoop servings into individual bowls and pass hot fudge sauce. This is rich — small servings are suggested!

Makes 8 to 10 servings, to fill 1 (6- to 8-inch) flower pot or 8 small pots.