La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/5980/Striped_Delight
Striped Delight
Yield: Makes 24 servings, 1 square each
Ingredients
| 35 |
|
Oreo Chocolate Sandwich cookies
|
|
|
| 6 |
Tablespoons |
(3/4) stick butter, melted
|
|
|
| 1 |
pkg. |
(8 oz.) cream cheese, softened
|
|
|
| 1/4 |
cup |
granulated sugar
|
|
|
| 2 |
Tablespoons |
cold milk
|
|
|
| 1 |
tub |
(12 oz.) Cool Whip Whipped Topping, thawed, divided
|
|
|
| 3-1/4 |
cups |
cold milk
|
|
|
| 2 |
pkgs. |
(4-serving size each) Jello Chocolate Flavor Instant Pudding and Pie Filling
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|
Directions:
Place cookies in food processor; cover. Process to form fine crumbs. Transfer to medium bowl. Add butter; mix well. Press firmly onto bottom of 13x9-inch dish. Refrigerate 10 minutes.
Meanwhile, beat cream cheese, sugar and 2 Tablespoons milk in separate bowl with wire whisk until well blended. Stir in 1-1/4 cups of the whipped topping. Spread over crust.
Pour 3-1/4 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Spoon evenly over cream cheese layer. Let stand 5 minutes or until thickened. Spread remaining whipped topping over pudding layer.
Refrigerate at least 4 hours. To make slicing easy, place dessert in freezer about 1 hour before cutting into squares to serve. Store leftover dessert in refrigerator.
Recipe and photo by www.Kraftrecipes.com
Please note that some ingredients and brands may not be available in every store.
La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/5980/Striped_Delight