Total Time
4hrs 10mins
Prep 10 mins
Cook 4 hrs

From a Jello newsletter.

Ingredients Nutrition

Directions

  1. Mix crushed cookies and butter in medium bowl. Press firmly onto bottom of 13x9-inch baking dish. Refrigerate 10 minutes.
  2. Beat cream cheese, sugar, and 2 Tablespoons milk in medium bowl with wire whisk until well blended.
  3. Gently stir in 1 1/4 cups of the whipped topping. Spread over crust.
  4. Pour 3 1/4 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended.
  5. Pour over cream cheese layer. Let stand 5 minutes or until thickened.
  6. Spread remaining whipped topping over pudding.
  7. Refrigerate at least 4 hours.
  8. Cut into 24 squares.
  9. Store leftover dessert in refrigerator.

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