Mix crushed cookies and margarine in a bowl, then press firmly into
bottom of a 9x13 inch baking dish. Refrigerate 10 minutes
Beat cream cheese and sugar plus 2 T. milk in a bowl with wire
whisk until well blended. Then gently stir in 1-1/4 C. of the Cool
Whip. Spread evenly over cookie crust
Pour 3-1/4 C. milk into large bowl and add pudding mixes. Beat
with wire whisk 2 minutes or until well blended. Gently stir in 1-1/4
C. of Cool Whip. Pour over cream cheese layer.
Let stand 5-10 minutes until thickened. Drop remaining Cool Whip
by spoonfuls over pudding layer and spread evenly to cover.
Refrigerate at least 4 hours. Cut into squares and serve.
Originally Submitted
4/28/2016
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