Tuesday, October 20, 2009

Striped Delight

Prep: 20 minutes plus refrigerating


35 OREO Chocolate Sandwich Cookies, finely crushed (about 3 cups)
6 Tbsp butter or margarine melted
1 pkg (8oz) Cream cheese, softened
1/4 c sugar
2 Tbsp cold milk
1 tub (12 oz) Cool Whip Whipped topping, thawed, divided
3-1/4 c cold milk
2 pkg. (4-serving size each) JELL-O chocolate Flavor Instant Pudding & Pie Filling

Mix crushed cookies and butter in medium bowl. Press firmly onto bottom of 13x9 inch baking dish. Refrigerate 10 minutes.

Beat cream cheese, sugar, and 2 tbsp. milk in medium bowl with wire whisk until well blended. Gently stir in 1-1/4 c of the whipped topping. Spread over crust.

Pour 3-1/4 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Pour over cream cheese layer. Let stand 5 minutes or until thickened. Drop remaining whipped topping by spoonfuls over pudding; spread to cover pudding.

Refrigerate at least 4 hours. Cut into 24 squares. Store leftover dessert in refrigerator. Makes 24 servings, 1 square each.

Note: For a festive look, sprinkle crushed candy canes on dessert squares.

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