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Oreo Cookie Cake recipes

Category	Cake	Stumble It!
Views	6778
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Ingredients And Procedures

Ingredients
15	oz	oreo cookies (bag)
1/4	pound	margerine, or butter, melted
8	oz	cream cheese, softened
1	cup	powdered sugar
12	oz	cool whip
6	oz	instant chocolate pudding
2 1/2	cup	milk

Directions:
Crush all of the cookies. Set 1/4 c of crumbs aside. Mix the rest of the crumbs with melted margerine. Press into the bottom of a 9x13 pan. Blend cream cheese and powdered sugar with a mixer until smooth. Fold in 1/2 c Cool Whip. Spread over crust. Refrigerate for 30 minutes. Mix pudding and milk together until smooth. Pour over crust. Refrigerate for 1 hour. Spread remainder of Cool Whip on top of pudding. Sprinkle with reserved cookie crumbs. Chill for about 1 hour.

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<h1>Oreo Cookie Cake recipes</h1>
    <b>Ingredients And Procedures</b><p>
       <pre> <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD colSpan=3><B>Ingredients</B></TD><TD></TD></TR><TR><TD class=ingredient>15</TD><TD class=ingredient>oz</TD><TD class=ingredient>oreo cookies (bag) </TD><TD></TD></TR><TR><TD class=ingredient>1/4</TD><TD class=ingredient>pound</TD><TD class=ingredient>margerine, or butter, melted </TD><TD></TD></TR><TR><TD class=ingredient>8</TD><TD class=ingredient>oz</TD><TD class=ingredient>cream cheese, softened </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>cup</TD><TD class=ingredient>powdered sugar </TD><TD></TD></TR><TR><TD class=ingredient>12</TD><TD class=ingredient>oz</TD><TD class=ingredient>cool whip </TD><TD></TD></TR><TR><TD class=ingredient>6</TD><TD class=ingredient>oz</TD><TD class=ingredient>instant chocolate pudding </TD><TD></TD></TR><TR><TD class=ingredient>2 1/2</TD><TD class=ingredient>cup</TD><TD class=ingredient>milk </TD><TD></TD></TR><TR><TD></TD><TD></TD><TD></TD><TD></TD></TR><TR><TD colSpan=4><BR><B>Directions:</B><BR><BR></TD></TR><TR><TD colSpan=4>Crush all of the cookies. Set 1/4 c of crumbs aside. Mix the rest of the crumbs with melted margerine. Press into the bottom of a 9x13 pan.<BR><BR>Blend cream cheese and powdered sugar with a mixer until smooth. Fold in 1/2 c Cool Whip. Spread over crust.<BR><BR>Refrigerate for 30 minutes. Mix pudding and milk together until smooth. Pour over crust. Refrigerate for 1 hour. <BR><BR>Spread remainder of Cool Whip on top of pudding. Sprinkle with reserved cookie crumbs.<BR><BR>Chill for about 1 hour.<BR><BR></TD></TR></TBODY></TABLE></pre>
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