2 pkg. (3.9 oz. each) Jello chocolate instant pudding
3 1/4 cups cold milk
Instructions
Process cookies in food processor until fine crumbs form. Transfer to medium bowl; mix in butter. Press onto bottom of 13x9 inch dish. Refrigerate until ready to use.
Whisk cream cheese, sugar and 2 Tablespoons milk in medium bowl until blended. Stir in 1 1/4 cups Cool Whip. Spread over crust.
Beat pudding mixes and 3 1/4 cups milk with whisk 2 minutes; pour over cream cheese layer. Let stand 5 minutes or until thickened; cover with remaining Cool Whip. Refrigerate 4 hours.
Originally Submitted
10/9/2011
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