Wednesday Recipes: Oreo Cake

Believe it or not, I made this recipe to get a package of Oreos out of my house--they were extra after I made the Samoa cheesecake a few weeks back. What a serendipitous decision--this was delicious!

Oreo Cake

Ingredients:

1 package Oreo cookies (crushed); this is vague since there are multiple sizes so I counted out 28, a number I have used for cheesecake crusts and all was well

2 (8 ounce) containers Cool Whip

2 cups confectioners sugar

1/2 cup margarine (melted)

2 (8 ounce) packages cream cheese

1 large instant (I used sugar-free) chocolate pudding

3 cups fat-free milk

Directions:

1. Pour meted butter into half the crushed cookies in a 9x13 inch pan (I used a glass dish to show off the layers).

2. Let set for 1/2 an hour.

3. Mix cream cheese, Cool Whip, and sugar. Pour half of the mixture over the cookies in the pan and let set for 15 minutes.

4. Prepare pudding according to directions on box, using the 3 cups cold milk.

5. Pour over mixture in pan and let set for 15 minutes.

6. Pour remaining cream cheese mixture over pudding. Sprinkle with remaining crushed cookies on the top.

7. Let set until firm.

   
   

   Note: This will serve a crowd of about 25 people.

   
   

   NOTE: This recipe came from Tasha Batts, as noted in the Marvelous Mustang Menus Cookbook, A Collection of Family Recipes from Morningside Middle School, no date.