Friday, May 1, 2009Oreo Casserole

1 20 oz. package Oreos
1/2 cup butter, melted
1 (16 ounce) Cool Whip, thawed
1 (8 ounce) package cream cheese
1/4 cup confectioners’ sugar
2 cups milk
1 (3.5 ounce) package instant vanilla pudding mix

Prepare instant pudding with the milk according to package directions and place in fridge.
Crush cookies into bite size pieces. Reserve 1 1/2 cups for top.
Melt butter and mix with rest of cookies.
Press into 9×13 pan and put in freezer for 10 minutes.
Blend 1/2 of the whipped topping, cream cheese and confectioners’ sugar. Spread over crust and place cake back in freezer.
Remove pudding from fridge and spread over top of cake.
Spread the remaining whipped topping on top of the pudding then sprinkle with the remaining cookies.
Keep dessert refrigerated.

Source: Beehive & Bird’s Nest