OREO Pudding Cake

Author Liz Mays


  • 1 pkg original OREO cookies
  • 1/2 cup butter 1 stick, melted
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 5.1 oz box chocolate instant pudding
  • 3 cups cold milk
  • 16- oz Cool Whip


  1. Crush cookies; reserve 1/2 cup for topping.
  2. In 9 x 13-inch pan, mix cookies and melted butter. Pack firmly for crust; chill for an hour.
  3. Mix cream cheese, 12 oz cool whip and powdered sugar until well blended. Spread over cookie layer; chill an hour.
  4. Make pudding according to pkg directions. Be sure it has thickened before next step. Spread over cream cheese layer; chill slightly. Spread rest of cool whip on top and sprinkle on reserved cookies. Chill for several hours. Keep refrigerated.