1 package (18 ounce size) creme filled chocolate sandwich cookies
1/2 cup butter or margarine
8 ounces cream cheese
2 containers (8 ounce size) frozen nondairy whipped topping
1 package (4 serving size) instant chocolate pudding mix
Crush cookies and mix with butter. Reserve 1/2 cup of crumb mixture. Firmly press the remaining mixture into a 13- by 9-inch pan.
Mix cream cheese with one container of whipped topping. Spread on top of cookie crust.
Prepare the pudding according to directions and pour on top of cream cheese layer. Refrigerate for 5 minutes. Spread remaining whipped topping over pudding. Sprinkle the remaining cookie crumbs over the whipped topping.
Refrigerate for at least two hours before serving. Immediately return to refrigerator after serving.
NEEKA
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
reviews & comments