Process cookies in food processor until fine crumbs form. Transfer to a medium bowl, mix in butter. Press onto bottom of 13 x 9 x 2 inch dish. Refrigerate until ready to use. Whisk cream cheese, sugar and 2 Tbs. milk to medium bowl until blended. Stir in 1 ¼ c. Cool Whip; spread over crust. Beat pudding mixes and
3 ¼ c. 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
1/24/2014
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