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Saturday, June 8, 2013

Heavenly Oreo Dessert




1 (15.5 oz.) package of Oreo cookies
1/2 c. butter, melted
2 pkg. (3.9 oz each) Chocolate Instant Pudding
3 1/4 c. cold milk
2 containers (8 oz. each) Cool Whip
8 oz. cream cheese, softened
1 c. powdered sugar

Directions
Crush all Oreo cookies in a food processor until crushed. You could also put the cookies in a large resealable bag and crush using a rolling pin. That's what I did. I don't have a food processor and a blender definitely does not work for this job. Nope, it sure doesn't. Save 1/2 c. of the crumbs for the topping.
Pour the remaining crumbs into a 9x13 dish and add the melted butter.
Stir and press into the bottom of the dish to make a crust. 
In a bowl, whisk together the pudding mix and milk.
Set in the fridge for now.
Blend cream cheese until smooth.
Add powdered sugar.
Mix and fold in one container of Cool Whip.
Spread over the crust.
Add pudding and spread over the cream cheese mixture.
Top with the other Cool Whip.
Sprinkle the 1/2 c. Oreo crumbs over top.
Keep refrigerated until ready to serve. Refrigerate leftovers.

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