Diana's Desserts - www.dianasdesserts.com

Oreo Cookie Cake

Servings: 10-12
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!

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

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