DIVINE OREO PUDDING
Going to try this out for my birthday-weekend! Will post the results soon..
INGREDIENTS
- 1
package regular Oreo cookies (Not Double Stuff) – about 36 cookies
- 6
Tablespoon butter, melted
- 1- 8
ounce package cream cheese, softened
- 1/4
cup granulated sugar
- 2
Tablespoons cold milk
- 1-
12 ounce tub Cool Whip, divided
- 2 –
3.9 ounce packages Chocolate Instant Pudding.
- 3
1/4 cups cold milk
- 1
and 1/2 cups mini chocolate chips
DIRECTIONS
- Begin
by crushing 36 Oreo cookies. I used my food processor for this, but you
could also place them in a large ziplock bag and crush them with a rolling
pin. When the Oreos have turned into fine crumbs, you are done.
- Transfer
the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and
use a fork to incorporate the butter into the cookie crumbs. When the
butter is distributed, transfer the mixture to a 9 x 13 inch baking dish.
Press the crumbs into the bottom of the pan. Place the pan in the
refrigerator while you work on the additional layers.
- Mix
the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons
of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread
this mixture over the crust.
- In a
bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk.
Whisk for several minutes until the pudding starts to thicken. Use a
spatula to spread the mixture over the previous cream cheese layer. Allow
the dessert to rest for about 5 minutes so that the pudding can firm up
further.
- Spread
the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly
over the top. Place in the freezer for 1 hour, or the refrigerator for 4
hours before serving.
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