Process cookies in food processor until fine crumbs form. Mix with butter. Press onto bottom of 13x9-inch dish. Refrigerate until ready to use.
Beat cream cheese, sugar and 2 Tbsp. milk in medium bowl with whisk until well blended. Stir in 1-1/4 cups Cool Whip; spread onto crust.
Beat pudding mixes and 3-1/4 cups milk with whisk 2 min.; spoon over cream cheese layer. Let stand 5 min. or until thickened; cover with remaining Cool Whip. Refrigerate 4 hours.
Kraft Kitchen Tips!
Enjoy a serving of this rich and indulgent dessert on special occasions.
Drizzle each dessert plate with melted Baker's Semi-Sweet Chocolate before topping with dessert. Sprinkle with crushed candy canes or additional crushed Oreo Cookies.
How to Easily Cut Dessert
Place dessert in freezer about 1 hour before cutting to serve.
How to Soften Cream Cheese
Place completely unwrapped package of cream cheese on microwaveable plate. Microwave on HIGH 15 sec. or just until cream cheese is slightly softened.
Save 50 calories and 3 grams of total fat per serving by preparing with non-hydrogenated margarine, Philadelphia Light Brick Cream Cheese spread, skim milk, Cool Whip Light Whipped Topping and Jell-0 Chocolate Fat Free Instant Pudding.
Calories From Fat
% Daily Value
Fat 13 g
Saturated fat 9 g
Cholesterol 25 mg
Sodium 250 mg
Carbohydrate 26 g
Fibre 1 g
Sugars 18 g
Protein 3 g
Makes 24 servings, 1 piece (84 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.