Ingredients
- 35 OREO cookies
- 6 tbsp butter, melted
- 8 oz PHILADELPHIA Cream Cheese, softened
- 1/4 cup sugar
- 2 tbsp cold milk
- 12 oz COOL WHIP Whipped Topping, thawed, divided
- 73/4 oz JELL-O chocolate instant pudding
- 31/4 cup milk
Directions
- PROCESS cookies in food processor until fine crumbs form. Transfer to medium bowl; mix in butter. Press onto bottom of 13x9-inch dish. Refrigerate until ready to use.
- WHISK cream cheese, sugar and 2 tbsp. milk in medium bowl until blended. Stir in 1-1/4 cups COOL WHIP; spread over crust.
- BEAT pudding mixes and 3-1/4 cups milk with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened; cover with remaining COOL WHIP. Refrigerate 4 hours.
Kraft Kitchens tips:
SIZE-WISE
Enjoy this dessert on a special occasion, but stick to the serving size of this rich treat.
HOW TO EASILY CUT INTO SQUARES
Place dessert in freezer about 1 hour before cutting into squares to serve.
VARIATION
Prepare using PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.