Oreo Cake
Yield
2 dozenPrep
1 hrsCook
?Ready
5 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
oreo cookies
|
|
| 1 | cup |
butter
or margerine, melted |
|
| 16 | ounces |
cream cheese
room temp |
|
| 1 | cup |
powdered sugar
|
|
| 16 | ounces |
whipped topping, prepared
|
|
| 6 | ounces |
instant pudding mix, chocolate
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
oreo cookies
|
|
| 237 | ml |
butter
or margerine, melted |
|
| 462.4 | ml/g |
cream cheese
room temp |
|
| 237 | ml |
powdered sugar
|
|
| 462.4 | ml/g |
whipped topping, prepared
|
|
| 173.4 | ml/g |
instant pudding mix, chocolate
|
|
Directions
Pour melted butter over cookie crumbs and press evenly and firmly over bottom of pan. Refregerate one hour. Second layer - -Beat cream cheese with fork or wooden spoon until smooth. Add powdered sugar and mix until smooth. Stir in 1/2c of the cool whip until blended. Spoon over cookie layer. Refrigerate one hour. Third layer -- Mix pudding by package directions and pour over cream cheese layer. Refrigerate one hour. Topping--top with remaining cool whip and sprinkle over reserved crumbs. Refrigerate one hour. Cut into squares.
