Equipment
- Food processor or use zipper bag and rolling pin
Ingredients
- 1 pkg Oreo cookies
- ½ cup butter melted
- 1 8 oz block cream cheese softened
- 1 cup powdered sugar
- 2 8 oz whipped topping thawed
- 2 3.4 oz white chocolate instant pudding
- 2 cups milk
- food coloring if desired
Instructions
- Use a food processor or a zipper bag and rolling pin to crush the entire package of Oreo cookies into crumbs.
- In a microwave-safe bowl, melt the butter by heating in 30 second increments. Then mix the Oreo crumbs in with the butter until well-combined.
- Press the crumb mixture into the bottom of a 9x13 glass baking dish to form a crust for the Oreo pie.
- Put the baking dish in the refrigerator to cook while you make the other layers.
- Use the electric mixer to beat the cream cheese until it's smooth.
- Add the powdered sugar to the cream cheese and mix well.
- Gently fold one container of Cool Whip into the mixture until well blended. If you want to add color to your dessert, add a few drops of food coloring into the mixture.
- Spread the mixture over the top of the Oreo crust.
- Whisk together the instant pudding mix and milk. Allow to sit for about 5 minutes so it can thicken and set.
- Spread the pudding over the cream cheese layer.
- Spread the remaining container of Cool Whip over the top of the pudding later.
- Cover and chill for at least 4 hours before serving.
Notes
Storage: Cover leftovers with plastic wrap or foil and keep in the refrigerator for up to 3 days.
