“This is always my go-to recipe for gatherings. Very simple and inexpensive to make. You can also substitute store-brand names for the foods.”
READY IN:
15mins
SERVES:
10-12
YIELD:
1 9 x 12 Pan
UNITS:
Metric

Ingredients Nutrition

  • 2 (1020.58 g) bag chocolate sandwich style cookies (Oreos or the store-brand)
  • 453.59 g container whipped topping (Cool Whip or the store-brand)
  • 226.79 g cream cheese (Philadelphia or the store-brand)
  • 236.59 ml powdered sugar, divided
  • 4 (396.89 g) prepared vanilla, pudding cups (Like Hunt's Snack-Packs or the store-brand)

Directions

  1. Crush two rows of the first bag of cookies. You can put them in a ziplock-type bag and use a rolling pin, or you can use the bottom of a cup and crush them that way in a bowl. Whichever is easier. Layer these cookies in the bottom of a 9 x 12 pan and set it aside.
  2. Using a hand mixer, mix half the tub of whipped topping, ½ cup powdered sugar, the vanilla pudding and the cream cheese well, until blended. Spread this mixture over the cookies.
  3. Crush the remaining row of cookies from the first bag and sprinkle over this layer.
  4. Using a hand mixer, whip the remaining whipped topping for about 30 seconds, and spread this over the second layer of cookies.
  5. Crush two rows of the second bag of cookies, and spread over the whipped topping
  6. Garnish with the remaining row of cookies. I normally stand them up in the mixture, so half the cookie is standing up.
  7. Sprinkle with the remaining ½ cup of powdered sugar, and refrigerate until ready to serve.

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