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  • 1 pkg Oreo cookies
  • 1 cup (8 oz.) margarine, melted
  • 1 cup (8 oz.) confectioner' s sugar
  • 1 8 oz pkg cream cheese, softened
  • 2 tubs Cool Whip, defrosted
  • 2 small boxes Jello Instant Chocolate Pudding


  • Crush entire package of Oreos to fine consistancy (potato masher works fine for this). Saving out 1/2 cup of Oreo crumbs for later use, mix remaining crumbs and melted margarine and press in bottom of 9 X 13 baking pan. Tamp firmly with spoon or spatula.
  • Place in refrigerator for 5 minutes.
  • In large mixing bowl, combine confectioner' s sugar, cream cheese and one (1) tub of cool whip. Beat with electric mixer until thoroughly mixed.
  • Note: Items will mix much more easily if cream cheese and cool whip have been set out at room temperature ahead of time.
  • Take pan from refrigerator, spread cream cheese/Cool Whip/sugar mixture evenly over Oreo crust. Spread carefully, as crust will have a tendency to stick to mixture. Return to refrigerator.
  • Prepare both boxes of chocolate pudding according to package directions. Then quickly retrieve pan from refrigerator and spread over top of previous layer. Return to refrigerator for 5 minutes.
  • Retrieve pan from refrigerator and spread remaining tub of Cool Whip evenly over pudding layer.
  • Sprinkle 1/2 cup of Oreo crumbs (set aside earlier) over top of Cool Whip layer.
  • Refrigerate until served. For best results, make the night before.

Categories: Dessert  Freezer  Ice Cream  Refrigerator 
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