Submitted by Elsie LeMoine by Amanda Ellerbe
on Tuesday, August 02, 2005
MacGourmet users, drag image to your MacGourmet recipe box.
Makes:
1 13x9 pan servings
Prep Time:
30 minutes
Cook Time:
not available
Ready In:
30 minutes
Fun Facts on Oreo Cookies; If every Oreo cookie ever made were stacked on top of each other (more than 345 billion...), the pile would reach to the moon and back more than five times. An Oreo cookie is 29% creme, 71% cookie. More than 7.5 billion Oreo cookies are consumed each year, which comes out to 625 million per month and 20.5 million per day. [Source: Nabisco]
How do you eat your Oreo cookie...do you twist and separate the cookie and eat the filling or do you dunk the whole cookie in your milk or coffee or coke or do you bake with them? If you bake with them here is one recipe to add to your favoites!
Ingredients
1 bag 16 ounce of Oreo cookies
2 cream cheese 8 ounces each
1 large instant chocolate pudding
1 Cool Whip 8 ounce
1 can condensed milk
1 stick butter melted
1 cup powdered sugar
Directions
Crush Oreos and reserve 1/2 cup crumbs. Mix the other crumbs with the melted butter. Press into a 9X13 pan. Mix cream cheese, sugar and one carton cool whip. Spread over crust. Mix condensed milk and enough whole milk to make 3 cups. Add instant pudding mix. Pour over cream cheese mixture. Top with other carton of cool whip. Sprinkle top with reserved Oreo crumbs. Refrigerate.
