Oreo Cookie Cake
A scrumptious cake made with oreo cookies, cream cheese and whipped topping.
Yield
12 servingsPrep
20 hrsCook
0 minReady
3 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ounces |
oreo cookies
(bag) |
|
| ¼ | pound |
margarine
or butter, melted |
|
| 8 | ounces |
cream cheese
softened |
|
| 1 | cup |
powdered sugar
|
|
| 12 | ounces |
whipped topping, prepared
|
|
| 6 | ounces |
instant pudding mix
chocolate |
|
| 2 ½ | cups |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 433.5 | ml/g |
oreo cookies
(bag) |
|
| 113.4 | g |
margarine
or butter, melted |
|
| 231.2 | ml/g |
cream cheese
softened |
|
| 237 | ml |
powdered sugar
|
|
| 346.8 | ml/g |
whipped topping, prepared
|
|
| 173.4 | ml/g |
instant pudding mix
chocolate |
|
| 591 | ml |
milk
|
|
Directions
Crush all of the cookies. Set ¼ cup of crumbs aside. Mix the rest of the crumbs with melted margerine. Press into the bottom of a 9x13 pan.
Blend cream cheese and powdered sugar with a mixer until smooth. Fold in ½ cup Cool Whip. Spread over crust.
Refrigerate for 30 minutes. Mix pudding and milk together until smooth. Pour over crust. Refrigerate for 1 hour.
Spread remainder of Cool Whip on top of pudding. Sprinkle with reserved cookie crumbs.
Chill for about 1 hour.
