 | | Directions |
- Crush the Oreo cookies into finely ground crumbs. If using a plastic bag when crushing the cookies, you may have to scrape out the inside of the bag to remove the crumbs that stick to the bag. Set crumbs aside.
- Have cream cheese softened to room temperature and then beat until smooth. Add in the whipped topping and beat until well blended.
- In a separate bowl, whisk together the pudding, milk and vanilla for 1 to 2 minutes, until smooth and thickened.
- Begin layering the three separate mixtures in the following order: pudding, cookie crumbs, cream cheese, and ending with cookie crumbs on top. If you are using a trifle bowl, you should be able to repeat these layers. Be sure to end with the cookie crumbs on top.
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Prep Time: 1.5 hours
Container: Trifle bowl or 2 smaller bowls
|  | | Ingredients | | - | | 1 package Oreo® cookies |
| - | | 1 whipped topping - 16oz. container |
| - | | 8 ounces cream cheese |
| - | | 2 packages instant French vanilla pudding - 3.5 oz. pkgs. |
| - | | 3 cups milk |
| - | | 1 teaspoon vanilla |
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