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Desserts - Oreo Cookie Cake

  • ½ cup margarine
  • 1 (16 ounce) pack Oreo cookies
  • 1 (8 ounce) package cream cheese
  • 1 cup powdered sugar
  • 2 (8 ounce) containers Cool Whip
  • 1 large pack instant chocolate pudding

Melt margarine in a small bowl. Crush cookies in a gallon-size Ziploc bag, until (not too) fine. Save ½ cup for topping. Mix crumbs with melted margarine and put in bottom of a 9-x-13-inch pan. Refrigerate. Mix cream cheese and powdered sugar; fold in one container of Cool Whip. Spread evenly over cookie layer. Make pudding using directions on box and pour over cream cheese layer. Spread second container of Cool Whip over pudding. Sprinkle with reserved Oreo crumbs. Chill and serve.
Submitted By: Wanda Spivey
Robertson Cheatham Farmers Co-op
Number of Servings: 0
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