Chocolate pudding and cream cheese blended with peppermint extract are layered on a chocolate cookie crust in this easy but luscious layered dessert.
What You Need
Original recipe yields 24 servings
35 OREO Cookies, finely crushed (about 3 cups)
6 Tbsp. butter or margarine, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
3-1/4 cups plus 2 Tbsp. cold milk, divided
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
1/2 tsp. peppermint extract
2 pkg. (3.9 oz. each) JELL-O Chocolate Flavor Instant Pudding
Add To Shopping List
Let's Make It
Mix cookie crumbs and butter until blended; press onto bottom of 13x9-inch dish. Refrigerate 10 min.
Beat cream cheese, sugar and 2 Tbsp. milk in medium bowl with wire whisk until blended. Stir in 1-1/4 cups COOL WHIP and extract; spread over crust.
Whisk pudding mixes and remaining milk in large bowl 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened. Cover with remaining COOL WHIP.
Refrigerate 4 hours or until firm.
Enjoy your favorite foods while keeping portion size in mind.
How to Easily Cut Dessert
Place dessert in freezer 1 hour before cutting to serve.
Garnish with crushed candy canes just before serving.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.