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Oreo Cookie Cake

Guest Author - Sandy Moyer

Oreo® Cookie Cake

  • 1 bag Oreo® Cookies - 15 oz.
  • 1/4 lb. margerine - melted
  • 1 pkg. (8oz.) cream cheese, softened
  • 1 cup confectioner's sugar
  • 1 container (12 oz.) whipped topping, such as Cool Whip®, thawed
  • 1 box (6 oz.) instant chocolate pudding mix
  • 2-1/2 cups milk Preparation -
    Crush the cookies in a food processor or place the cookies in a plastic freezer bag and crush them with a rolling pin or a wooden mallet. Set 1/4 cup of the cookie crumbs aside. Mix the remaining cookie crumbs with the melted margerine. Press the mixture into the bottom of a 9" x 13" cake pan. Mix the cream cheese and confectioners sugar together. Beat with an electric mixer, at medium speed, until smooth. Fold in half of the whipped topping. Spoon the mixture into the pan and spread it evenly over the cookie layer. Refrigerate for 1/2 hour. Mix the milk and instant pudding mix together. Beat until smooth. Pour the pudding mixture over the chilled mixture in the pan. Refrigerate for 1 hour. Spread the remaining whipped topping on top of pudding layer. Sprinkle with the reserved cookie crumbs.

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    Content copyright © 2014 by Sandy Moyer. All rights reserved.
    This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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