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Friday, May 22, 2009

Chocolate Filled Cookie Cake

1 pound chocolate filled cookies, crushed
1 cup butter or margarine, melted
16 ounces cream cheese, room temperature
1 cup powdered sugar
16 ounces whipped topping
6 ounces instant chocolate pudding

First layer: Crush cookies (reserve 1/2 cup for topping) and spread on bottom of ungreased 9 x 13 inch pan. Pour melted butter over cookie crumbs and press evenly and firmly over bottom of pan. Refrigerate one hour. Second layer: Beat cream cheese with fork or wooden spoon until smooth. Add powdered sugar and mix until smooth. Stir in 1/2 cup of the whipped topping until blended. Spoon over cookie layer. Refrigerate for one hour. Third layer: Mix pudding by package directions and pour over cream cheese layer. Refrigerate one hour.

Topping: Top first layer with remaining whipped topping and sprinkle over reserved crumbs. Refrigerate one hour. Cut into squares.

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