Chocolate Oreo Delight
By Dawn Arnold
YIELDS: One 9 x 13 Pan
PREP TIME: 30 mins
COOK TIME: 20 minutes
INGREDIENTS FOR CRUST:
2 cups All-Purpose Flour
1/2 cup Toasted Pecans
1 and 1/2 sticks melted Butter
DIRECTIONS:
Spread onto the bottom of a greased 9 x 13 pan
Bake at 325 for approximately 20 minutes
INGREDIENTS FOR SECOND LAYER:
1 (8oz) block Cream Cheese
1 cup Powdered Sugar
2 cups Cool Whip or one small, 8 oz container
Mix the cream cheese and the powdered sugar together until smooth
Fold in the Cool Whip and spread onto the cooled crust layer
INGREDIENTS FOR THIRD LAYER:
2 small packages, Chocolate Fudge or Chocolate Instant Pudding Mix
4 cups Heavy Cream
20 Oreos, crushed
Beat ingredients together until thick and spread on top of the cream cheese layer. Sprinkle a thin layer of crushed Oreos on top of the moose layer.
INGREDIENTS FOR TOP LAYER:
1 large container (16 oz) Cool Whip
Crust Oreos for decoration
Spread Cool Whip on top and sprinkle Crushed Oreos for decorations