May 25, 2008

Striped Delight

35 Oreo chocolate sandwich cookies, finely crushed (about 3 cups)
6 Tbsp butter or margarine, melted
1pkg (8 oz.) cream cheese, softened
1 1/4 cup sugar
2 Tbsp cold milk
1 tub (12oz.) cool whip whipped topping, thawed and divided
3 1/4 cups cold milk
2 pkg (4-serving size each) jello-o chocolate flavor instant pudding & pie filling

MIX crushed cookies and butter in medium bowl. Press firmly onto bottom of 13x9 inch baking dish. Refrigerate 10 min.

BEAT cream cheese, sugar and 2 Tbsp milk in medium bowl with wire wisk until well blended. Gently stir in 1 1/4 cups of the whipped topping. Spread over crust.

POUR 3 1/4 cups milk into large bowl. Add pudding mixes. Beat with wire wisk 2 min. or until well blended. Pour over cream cheese layer. Let stand 5 min. or until thickened. Drop remaining whipped topping by spoonfuls over pudding; spread to cover pudding.

REFRIGERATE at least 4 hr. Cute into 24 squares. Store leftover dessert in refrigerator. Make 24 servings (1 square each).

Drizzle each plate with melted Baker's semi-sweet baking chocolate. Top each square with crushed candy canes (or other candy bar/chocolate).