Diana's Desserts - www.dianasdesserts.com
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Oreo Cookie Cake
in Guest Recipe Book
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Average Rating:
 
(total ratings: 1) [Read reviews] [Post a review] |
| Servings: 10-12 |
| Comments: Be creative with left over cookie crumbs depending on the holiday. For instance, shape into a Jewish Star for Hanukkah. You can use a low-fat cream cheese, low-fat milk and low-fat Cool Whip for a lower fat version of this cake. I make this recipe for my oldest son's birthday. It's his favorite. Enjoy! |
Ingredients:  1 lb. Oreo Sandwich Cookies 8 oz. cream cheese 1 cup powdered sugar 1 small box instant chocolate pudding mix 2 1/2 cups milk 1/4 cup (1/2 stick/2 oz./56g) butter or margarine, melted 1 (12 oz.) container Cool Whip Non-Daity Whipped Topping, thawed |
| Instructions: Crush the cookies into crumbs (a potato masher works well). Set 1/4 cup crumbs aside for later in the recipe. Mix the remaining crumbs with melted butter (or margarine, if using). Press mixture into bottom of a 9 x 13-inch baking pan. Chill in refrigerator for 5 minutes. Blend cream cheese and powdered sugar with an electric mixer until smooth. Fold in 1/2 cup Cool Whip. Spread over crust using a rubber spatula. Refrigerate for 5 minutes. With an electric mixer beat pudding mix and milk for 2 minutes. Pour over cream cheese layer. Refrigerate for 5 minutes. Remove cake from refrigerator and cover with remaining Cool Whip and the 1/4 cup reserved cookie crumbs. Makes 10-12 servings. |
| Source: Adrienne Wilber |
| Submitted By: Adrienne Wilber |
| Date: April 30, 2006 |
Reviews
Reviewer: Abigail
Rating:
Review:
Very tasty recipe. My whole family loved it.
Rating:
Review:
Very tasty recipe. My whole family loved it.