Ingredients 15 oz oreo cookies (bag) 1/4 pound margerine, or butter, melted 8 oz cream cheese, softened 1 cup powdered sugar 12 oz cool whip 6 oz instant chocolate pudding 2 1/2 cup milk
Directions: Crush all of the cookies. Set 1/4 c of crumbs aside. Mix the rest of the crumbs with melted margerine. Press into the bottom of a 9x13 pan. Blend cream cheese and powdered sugar with a mixer until smooth. Fold in 1/2 c Cool Whip. Spread over crust. Refrigerate for 30 minutes. Mix pudding and milk together until smooth. Pour over crust. Refrigerate for 1 hour. Spread remainder of Cool Whip on top of pudding. Sprinkle with reserved cookie crumbs. Chill for about 1 hour.
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How to make a Oreo Cookie Cake from scratch
New Orleans native Charlie Andrews demonstrates on how to make his delicious Oreo cookie cake from scratch. This recipe calls for 15 or more individual servings and it is absolutely delicious. Hope you all will give this recipe a try.
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