30 OREO Cookies
6 Tbsp. butter, melted
1 pkg. (250 g) Brick Cream Cheese, softened
1/4 cup sugar
2 Tbsp. cold milk
1 tub (1 L) Whipped Topping, thawed, divided
2 pkg. (4-serving size each)Chocolate Instant Pudding
3-1/4 cups cold milk
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.