MIX crushed cookies and butter in medium bowl.
Press firmly onto bottom of 13x9- inch baking
dish. Refrigerate for 10 minutes.
BEAT cream cheese, sugar and 2 tbsp. milk in
medium bowl with wire whisk until well blended.
Gently stir in 1-1/4 cups of the whipped topping.
Spread over crust.
POUR 3-1/4 cups milk into large bowl. Add dry
pudding mixes. Beat with wire whisk 2 minutes
or until well blended. Pour over cream cheese
layer. Let stand 5 minutes or until thickened.
Drop remaining whipped topping by spoonfuls
over pudding- spread to cover pudding.
REFRIGERATE at least 4 hours. Cut into 24 squares.
Store leftover dessert in refrigerator.
Originally Submitted
9/9/2015
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