Wednesday, July 12, 2017
Frozen Oreo Pudding Cheesecake
Frozen Oreo Pudding Cheesecake 4 oz cream cheese(softened) 1/4 cup powdered sugar 8 oz package of cool whip 1 packages 3.4 ounces of instant chocolate pudding milk (as called for on pudding package) 1 box oreos. (I used 15) In a stand mixer, beat cream cheese and powdered sugar together until fluffy. Gently stir in the Cool Whip. Remove about 1½ cups of the Cool Whip Mixture (about half) to a small bowl and place in the fridge. In a medium bowl, whip pudding and milk according to package directions. Gently fold in the remaining Cool Whip mixture. Line an 8" x 4" loaf pan with foil or parchment paper. Pour chocolate pudding mixture into the pan, filling about ⅔ of the way. Sprinkle half of the crushed Oreos over the chocolate pudding mixture. Gently spread Cool Whip mixture over the Oreos. Top with remaining cookies. Cover with foil and place in the freezer for at least two hours, or preferably overnight.