Oreo Cookie Cake

by Ashley Rivet

Servings: 24 servings

INGREDIENTS

1 pkg. (15 oz.) Oreo Cookies, crushed
1/4 lb. margerine or butter, melted
1 pkg. (8 oz.) cream cheese, softened
1 cup powdered sugar
12 oz. Cool Whip
1 pkg. (6 oz.) Instant chocolate pudding
2-1/2 cups milk

INSTRUCTIONS

Set 1/4 cup of crumbs aside. Mix the rest of the crumbs with melted margerine. Press into the bottom of a 9x13-inch pan. Blend cream cheese and powdered sugar with a mixer until smooth. Fold in 1/2 cup Cool Whip. Spread over crust. Refrigerate for 30 minutes. Mix pudding and milk together until smooth. Pour over crust. Refrigerate for 1 hour. Spread remainder of Cool Whip on top of pudding. Sprinkle with reserved cookie crumbs. Chill about 1 hour and enjoy!

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Tagged: cakes, desserts, oreocake add tags