Mix crushed cookies and butter in medium bowl. Press firmly onto bottom of 13 x 9 baking dish. Refrigerate 10 minutes.
Beat cream cheese, sugar and 2 tbsp. milk in medium bowl with wire whisk until well blended. Gently stir in 1 1/4 cups of the whipped topping. Spread over crust.
Pour 3 1/4 cups milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. Pour over cream cheese layer. Let stand 5 minutes or until thickened. Drop remaining whipped topping by spoonfuls over pudding; spread to cover pudding.
Refrigerate at least 4 hours. Cut into 24 squares. Store leftover dessert in refrigerator.
|Serving Size: 1 Serving (948g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 764 (65%)|
|Amt Per Serving||% DV|
|Total Fat 84.9g||113 %|
|Saturated Fat 53.6g||268 %|
|Monounsaturated Fat 22.5g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 249.2mg||77 %|
|Sodium 920.3mg||32 %|
|Potassium 1360.7mg||36 %|
|Total Carbohydrate 77.1g||23 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 77.1g|
|Protein 29.5g||42 %|
Powered by: USDA Nutrition Database
Calories per serving: 1171
There are no reviews yet. Be the first!