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Jeephikelove · 46-50, F
@Classy lol fair enough and yes please! 😊
@Jeephikelove
I use a dish size of 9x13
Ingredients:
-One package of REGULAR (not double stuffed) Oreos
-One package of 8 oz. cream cheese (softened)
-1/4 cup granulated sugar
-2 Tablespoons Cold milk
-12 oz. tub of whip cream (I like to be generous and get one and one 6 oz. cause it depends on dish size)
-2 packages of instant fudge pudding
-3 1/4 cups cold milk
-1 1/2 cup of chocolate morsels
Preparation:
1.) Begin by crushing 36 Oreo cookies. You can use processor for this, but I place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs (if you use the ziplock bag and rolling pin method, some chunks are inevitable and don’t hurt the dish) you are done.
2.) Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
3.) Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
4.) In a bowl, combine fudge instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
5.) Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving
And wallah! Welcome to diabetes!
I use a dish size of 9x13
Ingredients:
-One package of REGULAR (not double stuffed) Oreos
-One package of 8 oz. cream cheese (softened)
-1/4 cup granulated sugar
-2 Tablespoons Cold milk
-12 oz. tub of whip cream (I like to be generous and get one and one 6 oz. cause it depends on dish size)
-2 packages of instant fudge pudding
-3 1/4 cups cold milk
-1 1/2 cup of chocolate morsels
Preparation:
1.) Begin by crushing 36 Oreo cookies. You can use processor for this, but I place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs (if you use the ziplock bag and rolling pin method, some chunks are inevitable and don’t hurt the dish) you are done.
2.) Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
3.) Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
4.) In a bowl, combine fudge instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
5.) Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving
And wallah! Welcome to diabetes!
SW-User
@Classy do you leave the cream in the Oreos?