- 35 Oreo Cookies
- 6 Tablespoons butter, melted
- 1 8-ounce package Philadelphia Cream Cheese, softened
- ¼ cup sugar
- 2 Tablespoons cold milk
- 1 12-ounce tub Cool Whip Whipped Topping, thawed, divided
- 2 3.9-ounce packages Jell-O Chocolate Instant Pudding
- 3¼ cups cold milk
- Process cookies in food processor until fine crumbs form. Transfer to medium bowl; mix in butter. Press onto bottom of 13-inch-by-9-inch dish. Refrigerate until ready to use.
- Whisk cream cheese, sugar and 2 Tablespoons milk in medium bowl until blended. Stir in 1¼ cups cool whip; spread over crust.
- Beat pudding mixes and 3¼ cups milk with whisk 2 minutes; pour over cream cheese layer. Let stand 5 minutes or until thickened; cover with remaining cool whip. Refrigerate 4 hours.
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