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| 1 x ca. 450 g | Oreo cookies |
| 1 Tasse | Butter or marg, melted |
| 16 x ca. 30 g | cream cheese room temperature |
| 1 Tasse | sugar powdered |
| 16 x ca. 30 g | Cool whip |
| 6 x ca. 30 g | Inst chocolate pudding |
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First layer-Crush oreo cookies <reserve 1/2c for topping> and spread on bottom of ungreased 9x13 pan. Pour melted butter over cookie crumbs and press evenly and firmly over bottom of pan. Refregerate one hour.
Second layer-Beat cream cheese with fork or wooden spoon until smooth. Add powdered sugar and mix until smooth. Stir in 1/2c of the cool whip until blended. Spoon over cookie layer. Refrigerate one hour.
Third layer-Mix pudding by package directions and pour over cream cheese layer. Refrigerate one hour.
Topping-top with remaining cool whip and sprinkle over reserved crumbs. Refrigerate one hour. Cut into squares.
Makes about 20 squares.
By Anne Onamuss/Tender Loving Cooking Shared by Lisa Greenwood
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