Crush cookies into bite sized pieces. Reserve one cup for topping. Melt butter and mix with rest of crushed cookies. Press mixture into 9 X 13 baking pan. Put in freezer for 5 minutes.
Blend 1/2 of the whip cream, all the cream cheese, and confectioners sugar, and then spread over crust. Place cake back in freezer.
Prepare instant pudding with the milk according to package directions then spread over top of cake.
Spread remaining whip cream on top of the pudding then sprinkle with the remaining cookies.
Keep cake refrigerated.
Originally Submitted
10/9/2012
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