6 Tbsp. butter, melted
1 pkg. (8 oz.) cream cheese, softened
1/4 cup sugar
2 Tbsp. cold milk
1 container (12 oz.) Cool Whip, thawed, divided
2 small boxes instant chocolate pudding
3-1/4 cups cold milk
Process cookies in food processor or blender until fine crumbs form. Transfer to medium bowl; mix in butter. Press onto bottom of 13x9x2-inch dish. Refrigerate until ready to use. Whisk cream cheese, sugar, and 2 Tbsp. milk in medium bowl until blended. Stir in 1-1/4 cups Cool Whip; spread over crust. Beat pudding mixes and 3-1/4 cups milk with whisk for 2 minutes; pour over cream cheese layer. Let stand 5 min. or until thickened; cover with remaining Cool Whip. Refrigerate at least 4 hours. (To make cutting easier, place in freezer for one hour before serving and cutting into squares.)
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