Ingredients
28 Oreo cookies1 package (8 ounces) cream cheese, softened1/4 cup butter, softened1 cup confectioners’ sugar3-1/3 cups cold whole milk2 packages (3.4 ounces each) instant French vanilla pudding mix1 carton (8 ounces) frozen whipped topping, thawed
Preparation
In a food processor or blender, process the cookies until finely crushed. Set aside 2 tablespoons of crumbs for topping.
In a large bowl, beat cream cheese, butter and sugar. In a bowl, whisk the milk and pudding mix for 2 minutes. Add to cream cheese mixture; mix well. Fold in whipped topping.
Place half of the cookie crumbs in 2-1/2-qt. container or bowl; top with half of the pudding mixture. Repeat layers. Sprinkle with reserved crumbs. Refrigerate until serving.
