And the school circuit has started! With parties, get to know you events, and before you know it, games will be starting as well!
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We went to our first party and had this great dessert. And since I have three boys, the hostess of the party said that I should take it home. (The Rauth boys devoured the left overs that night!)
You all have probably made this before, but I think it is one of those “worth repeating” recipes!
Oreo Fluff
- 1 15.35 ounce package Double-Stuffed Oreo cookies
- 1/2 cup butter melted
- 2 packages 3.9 ounce, each Instant Chocolate pudding mix
- 3 1/4 cups cold milk
- 2 8 ounce containers Cool Whip
- 1 8 ounce block Cream cheese, softened
- 1 cup powdered sugar
Instructions
- Take a large zip-lock bag and place all the Oreo cookies inside.
- Seal bag shut and place on counter; Using a rolling pin, crush the cookies until they are small chunks/crumbs (You want them to still be chunky and small, but not fine crumbs).
- Set aside half of the cookie crumbs for the topping.
- Pour the other half of cookie crumbs into a 9×13 baking pan.
- Pour the melted butter over the crumbs and mix well to combine.
- Once combined, press into the pan to form a crust.
- In a bowl, whisk together the 2 pudding mixes and milk.
- Cover and place in fridge to set.
- In a medium bowl, blend cream cheese until smooth; Slowly add in the powdered sugar.
- Fold in one container of Cool Whip and spread mixture over the cookie crust.
- Next, take chocolate pudding and spread over the cream cheese mixture.
- Spread the other container of Cool Whip over the chocolate pudding layer.
- Sprinkle the top with the remaining cookie crumbs.
- Cover and chill in fridge at least 2 hours before serving.