Prep Time:20 min |
Total Time: 4 hr 20 min | Makes: 24
Ingredients:
- 30 OREO Cookies
- 6 Tbsp. butter, melted
- 1 pkg. (250 g) PHILADELPHIA Brick Cream Cheese, softened
- 1/4 cup sugar
- 2 Tbsp. cold milk
- 1 tub (1 L) COOL WHIP Whipped Topping, thawed, divided
- 2 pkg. (4-serving size each) JELL-O Chocolate Instant Pudding
- 3-1/4 cups cold milk
PROCESS cookies in food processor until fine crumbs form. Mix with butter. Press onto bottom of 13x9-inch dish. Refrigerate until ready to use.
BEAT cream cheese, sugar and 2 Tbsp. milk in medium bowl with whisk until well blended. Stir in 1-1/4 cups Cool Whip; spread onto crust.
BEAT pudding mixes and 3-1/4 cups milk with whisk 2 min.; spoon over cream cheese layer. Let stand 5 min. or until thickened; cover with remaining Cool Whip. Refrigerate 4 hours.