Recipe 787 - Oreo Cookie Cake
Recipe 787 - Oreo Cookie Cake
(by Shirley McNevich)
1 package Oreo regular OR DoubleStuff cookies
3/4 stick of butter (melt after measuring)
1 - 8oz. Philadelphia cream cheese (softened)
1 cup Domino's powdered sugar
2 - 8oz. containers Cool Whip (thawed)
1 large box Jell-O INSTANT chocolate pudding (prepared according to box directions)
Make the chocolate pudding according to the box directions--refrigerate until firm. Add Oreo cookies to a Ziploc bag a few at a time--crush them using a rolling pin, dump crushed cookies into a bowl and repeat until all cookies have been crushed. Reserve 1/2 cup of the crushed Oreo cookies for later. Add the melted butter to the remaining crushed cookies in the bowl--mix, and then press cookie/butter mixture into a 9 x 13 cake pan. In a mixer add cream cheese and powdered sugar--beat. Add one container of Cool Whip to the cream cheese mixture--beat. Spread cream cheese mixture on top of the crushed cookie layer in the cake pan. Scoop the chilled chocolate pudding on top of the cream cheese layer. Spread second container of Cool Whip on top of the chocolate pudding layer. Sprinkle the reserved cookie crumbs on top. Refrigerate overnight before serving.
Continue to:
Other Recipes:
- 874 - Leftover Mashed Potato Biscuits
- 859 - Shrimp Pasta
- 777 - Milk Duds Cookies
- 799 - Cherry Cheesecake Bars
- 775 - Chicken and Broccoli Noodles
- 836 - Refrigerated Vegetable Salad
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 4. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
Best Selling Cookbooks:
My Books
