35 OREO Cookies
6 Tbsp. butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
2 Tbsp. cold milk
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
3-1/4 cups cold milk
2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding
I made this for Mother's Day and everyone seemed to like it. I got the recipe from Kraftfoods.com. Check out their site for a pretty picture of the dessert. I tried to cut a few calories by using low fat Oreos, light cream cheese and light Cool Whip, and it was still pretty tasty.
PROCESS cookies in food processor until fine crumbs form. Transfer to medium bowl; mix in butter. Press onto bottom of 13x9-inch dish. Refrigerate until ready to use.
WHISK cream cheese, sugar and 2 Tbsp. milk in medium bowl until blended. Stir in 1-1/4 cups COOL WHIP; spread over crust.
BEAT pudding mixes and 3-1/4 cups milk with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened; cover with remaining COOL WHIP. Refrigerate 4 hours.
How to Easily Cut Into Squares:
Place dessert in freezer about 1 hour before cutting into squares to serve.
I made this for Mother's Day and everyone seemed to like it. I got the recipe from Kraftfoods.com. Check out their site for a pretty picture of the dessert. I tried to cut a few calories by using low fat Oreos, light cream cheese and light Cool Whip, and it was still pretty tasty.
