Posted by: TUDDLES Sat 11 Feb 2006 5:46 am
30 Oreo Cookies, finely crushed (about 3 cups)
6 Tbsp. butter or margarine, melted
1 pkg. (250 g) Philadelphia Cream Cheese, softened
1/4 cup sugar
2 Tbsp. cold milk
1 tub (1 L) Cool Whip Whipped Topping, thawed, divided
3-1/4 cups cold milk
2 pkg. (4-serving size each) Jell-O Chocolate Instant Pudding
1 MIX crushed cookies and butter in medium bowl. Press firmly onto bottom of
13x9-inch. baking dish. Refrigerate 10 min. Meanwhile, beat cream cheese, sugar
and 2 Tbsp. cold milk in medium bowl with wire whisk until well blended. Gently
stir in 1-1/4 cups of the whipped topping. Spread over crust.
2 POUR 3-1/4 cups cold milk into large bowl. Add dry pudding mixes. Beat with
wire whisk 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.
3 REFRIGERATE at least 4 hours. Cut into 24 squares to serve. Store leftover
dessert in refrigerator.
Drizzle each plate with melted Baker's Semi-Sweet Chocolate. Top each serving
with crushed candy canes.