| Oreo Cookie Cake
2 sticks butter (or margarine)
1 1/2 packages Oreos, crushed (reserve some to sprinkle on top)
8-oz. cream cheese, softened
2 8-oz. containers Cool Whip
1 cup powdered sugar
2 3-oz. packages instant chocolate pudding
3 cups cold milk
1st layer - Melt butter and mix with Oreo crumbs. Press into 9X13" pan.
Refrigerate until firm. (Note: after trying a variety of ways to crush the
Oreos, the easiest way seems to be crushing a few at a time using a
blender.)
2nd layer - Combine cream cheese and powdered sugar. Add one container of
Cool Whip. Spread over Oreo layer.
3rd layer - Mix pudding and milk. Spread over cream cheese layer.
4th layer - Spread remaining Cool Whip over pudding layer. Sprinkle
reserved crumbs over Cool Whip.
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| OREO CHOCOLATE CHIP PIE
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24 Oreo cookies
1/4 cup melted butter or margarine
1 (8 oz.) package cream cheese, softened
1/3 cup sugar
1/2 pint sour cream
2 tsp. vanilla
1 (8 oz.) container of Cool Whip, thawed
1 (12 oz.) package of mini-morsel chocolate chips
Crush cookies in food processor or blender until they become crumbs. Mix
crumbs and melted butter well. Press onto bottom and up sides of a 9-inch
pie plate. Chill 20 minutes. (For a crunchy crust, bake at 375 degrees for
8-10 minutes). Beat cream cheese until very smooth, gradually add sugar.
Mix in, by hand, sour cream and vanilla. Fold in the Cool Whip and chocolate
chips, mixing well. Scoop mixture into crust. Chill at least 3 1/2 to 4 hours.
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