Wednesday, January 19, 2011

Striped Delight

I am in the middle of a move and am about to lose what's left of my mind, so I'm taking a break and posting this yummy recipe. I talked Caralie into making this her birthday dessert instead of the proverbial cake. I'm kinda caked out right now. Don't worry, we'll do a cake for her party.

I will probably never learn food staging and decent photography (at least not until I can afford a DSLR). I tried to get the photo off the KraftRecipes site, but it was part of a video so it didn't work. If you want to see a more attractive and appetizing (and ultimately unrealistic) photo go here.


35 Oreo cookies
6 Tbsp. butter, melted
1 (8 oz) pkg. cream cheese, softened (neufchatel or 1/3 less fat are fine)
1/4 cup sugar
2 Tbsp. cold milk
1 (12 oz) tub Cool Whip, divided
2 (3.9 oz) pkgs. Jell-o instant chocolate pudding
3 1/4 cups milk

Process cookies in food processor until fine crumbs form. Transfer to a medium bowl and stir in melted butter. Press into the bottom of a 9x13 dish and refrigerate until ready to use.

Whisk cream cheese, sugar, and 2 Tbsp. milk until well blended. Fold in 1 1/4 cups Cool Whip and spread over crust.

Beat pudding mixes and 3 1/4 cups milk with whisk or electric mixer for 2 minutes. Pour over cream cheese layer. Let stand 5 minutes then spread remaining whipped topping over pudding layer. Refrigerate at least 4 hours before serving. If you place dessert in freezer about one hour before serving, it will be easier to cut into squares.

1 comment:

Unknown said...

This cake looks AMAZING! I love Oreos! : )