Tuesday, May 12, 2009

Striped Delight

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

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.

No comments: