Striped Delight

This is on the kraft foods website, a resource I use often, especially their budget cooking section! Just a note, the nutritionals in mine don't match the website, as I used light products wherever I could.


35 OREO Cookies
6 Tbsp. butter, melted
1 pkg. (8 oz.) PHILADELPHIA Light Cream Cheese, softened
1/4 cup sugar
2 Tbsp. cold milk
1 tub (12 oz.) COOL WHIP Light Whipped Topping, thawed, divided
3-1/4 cups cold 2% milk
2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding

*Note, if you want the layers neater than mine, I think that putting the pan in the freezer between adding layers would help. The fridge firmed them up some, but not enough to really prevent smearing.

PROCESS cookies in food processor until fine crumbs form. Transfer to medium bowl; mix in butter. Press onto bottom of 13x9-inch dish. Refrigerate until ready to use.

WHISK cream cheese, sugar and 2 Tbsp. milk in medium bowl until blended. Stir in 1-1/4 cups COOL WHIP; spread over crust.

BEAT pudding mixes and 3-1/4 cups milk with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened; cover with remaining COOL WHIP. Refrigerate 4 hours.