Ingredients
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35 Oreo cookies
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6 tablespoons butter, melted
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8 ounces cream cheese, softened
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1/4 cup sugar
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3 cups cold milk, divided
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2 tablespoons cold milk, divided
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8 ounces Cool Whip, divided
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8 ounces instant vanilla pudding (for the peanut butter lovers, or 2 chocolate instant pudding for the non)
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1/3 cup peanut butter
Instructions
- Place cookies in food processor.
- Cover.
- Process to form fine crumbs.
- Trnasfer to a medium bowl.
- Add buter and mix well.
- Press firmly onto the bottom of a 9x13 inch dish.
- Refrigerate 10 minutes.
- Meanwhile, beat cream cheese, sugar and 2 T . milk in a separate bowl with wire whisk until well blended.
- Stir in 1 1/4 cups of the whipped topping.
- Spread over crust.
- Pour 3 cups milk into a large bowl.
- Add dry pudding mixes.
- Beat with wire whisk for 2 minutes or until well blended.
- Add peanut butter here if using and mix well.
- Spoon evenly over cream cheese layer.
- Let stand 5 minutes or until thickened.
- Spread remaining whipped topping over pudding layer.
- Cover.
- Refrigerate at least 4 hours.
- Store leftovers in refrigerator.