Place cookies in food processor. Process to form small crumbs. Place in bowl and add butter. Press firmly into 13x9 pan. Refrigerate 10 minutes.
Beat cream cheese, sugar and 2 Tbsp. milk. Stir in 1 1/4 cups of whipped cream. Spread over crust.
Pour 3 1/4 cup milk into bowl and add pudding. Beat with wire whisk for 2 minutes. Spoon over cream cheese layer. Let stand 5 minutes. Put reast of whipped topping over. Refrigerate at least 4 hours.
Originally Submitted
1/11/2011
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