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    Oreo Cookie Cake


    Source of Recipe


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    15 oz Oreo Cookies (Bag)
    1/4 lb Margerine or Butter, melted
    8 oz Cream Cheese, softened
    1 c Powdered Sugar
    12 oz Cool Whip
    6 oz Instant Chocolate Pudding
    2 1/2 c Milk

    1. Crush all of the cookies. (A food processor is good but I prefer the finger method).

    2. Set 1/4 c of crumbs aside. Mix the rest of the crumbs with melted margerine.

    3. Press into the bottom of a 9 x 13 pan.

    4. Blend cream cheese and powdered sugar with a mixer until smooth. Fold in 1/2 c Cool Whip. Spread over crust.

    5. Refrigerate for 30 minutes.

    6. Mix pudding and milk together until smooth.

    7. Pour over crust.

    8. Refrigerate for 1 hour.

    9. Spread remainder of Cool Whip on top of pudding.

    10. Sprinkle with reserved cookie crumbs.

    11. Chill about 1 hour and enjoy!



 

 

 


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