Striped Delight

Customer Rating: Recipe Rated Five Stars - Top Rating

2 Ratings    2 Comments

Yield: Makes 24 servings, 1 square each

Ingredients

35 Oreo Chocolate Sandwich cookies
6 Tablespoons (3/4) stick butter, melted
1 pkg. (8 oz.) cream cheese, softened
1/4 cup granulated sugar
2 Tablespoons cold milk
1 tub (12 oz.) Cool Whip Whipped Topping, thawed, divided
3-1/4 cups cold milk
2 pkgs. (4-serving size each) Jello Chocolate Flavor Instant Pudding and Pie Filling

Directions:

Place cookies in food processor; cover. Process to form fine crumbs. Transfer to medium bowl. Add butter; mix well. Press firmly onto bottom of 13x9-inch dish. Refrigerate 10 minutes.

Meanwhile, beat cream cheese, sugar and 2 Tablespoons milk in separate bowl with wire whisk until well blended. Stir in 1-1/4 cups of the whipped topping. Spread over crust.

Pour 3-1/4 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Spoon evenly over cream cheese layer. Let stand 5 minutes or until thickened. Spread remaining whipped topping over pudding layer.

Refrigerate at least 4 hours. To make slicing easy, place dessert in freezer about 1 hour before cutting into squares to serve. Store leftover dessert in refrigerator.

Customer Comments

Recipe Rated Five Stars - Top Rating

Anon.

“I'll be trying this tomorrow.”

Recipe Rated Five Stars - Top Rating

Rita W Muskegon, MI

“Yummy and easy. I cut the calories down by using fat-free cool whip, sugar free instant pudding with skim milk. Not quite as tall as the picture shows, but still overall an excellent dessert!”

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