OREO CAKE (NO-BAKE)

INGREDIENTS

• 1

  (15 ounce) bag Oreo cookies, crushed, divided
• 1⁄2

  cup butter, melted
• 1

  (8 ounce) package cream cheese, softened
• 1

  cup confectioners' sugar
• 1

  (12 ounce) container Cool Whip, frozen topping thawed
• 1

  (6 ounce) package chocolate fudge instant pudding mix (lemon flavor is also good)
• 2 1⁄4

  cups half-and-half cream

  
  

  
   (or use whole milk)

DIRECTIONS

• Crush Oreo cookies; set 1/4 cup aside for topping.
• Mix the remaining crushed cookies with the melted butter.
• Press into the bottom of a greased 13 x 9-in baking pan.
• In a bowl, beat the cream cheese with the confectioners sugar on medium speed.
• Fold in half of the Cool Whip topping.
• Spread over cookie crumb layer.
• Refrigerate 1/2 hour.
• In the meantime, combine milk with instant pudding mix; beat well, until smooth.
• Pour over chilled mixture in the pan.
• Refrigerate for 1 hour.
• Spread remainder of Cool Whip topping on top of pudding layer.
• Sprinkle with remaining reserved cookie crumbs.
• Store cake in the refrigerator, covered tightly.