Ingredients
1 1/4 lb. Oreo cookies
1 1/2 sticks margarine
2 (8 oz.) pkg. cream cheese
2 (8 oz.) containers Cool Whip
2 c. powdered sugar
1 (6 oz.) pkg. instant chocolate pudding
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Light brown sugar — chocolate chip cookies, brown butter, sauces
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Light brown sugar — chocolate chip cookies, brown butter, sauces
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
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Crush Oreo cookies and save 1/2 cup and set aside. In a large bowl, mix cookies with the margarine. Spread this on the bottom of a 9 x 13-inch dish. Refrigerate for 15 minutes. Combine cream cheese, one of the 8 ounce containers of Cool Whip and powdered sugar. Mix together by hand until almost smooth. Spread this mixture over the cookies. Refrigerate for 15 minutes.