1 lb Oreos, crushed fine
16 oz Cool Whip
½ cup margarine , or 1 stick, melted, or butter
8 oz cream cheese
1 cup powdered sugar
1 box instant chocolate pudding
Pour margarine in a 9 x 13-inch pan.
Crumble Oreos and put all but 1 1/2 cup into the margarine. Pat down.
Beat cream cheese and powdered sugar
Add 8 ounces of the Cool Whip (1/2 the container).
Mix and spread over cookie layer.
Make pudding by directions and let set slightly.
Spread over cream cheese layer.
Add remaining Cool Whip after slightly set and sprinkle remaining Oreo crumbs on top.
Refrigerate 3 hours or best if overnight.
TIP: Oreo cookies can be crushed in a Ziploc bag
Sugar: 48g
:
Calcium: 69mg
Calories: 556kcal
Carbohydrates: 64g
Cholesterol: 26mg
Fat: 32g
Fiber: 2g
Iron: 4mg
Potassium: 202mg
Protein: 6g
Saturated Fat: 14g
Sodium: 559mg
Vitamin A: 744IU
