35 OREO Chocolate Sandwich Cookies, finely crushed (about 3 cups)
6 Tbsp. butter or margarine, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
2 Tbsp. cold milk
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
3-1/4 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
MIX crushed cookies and butter in medium bowl. Press firmly onto bottom of 13x9-in. baking dish. Refrigerate 10 min.
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 min. or until well blended. Pour over cream cheese layer. Let stand 5 min. 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.
KRAFT KITCHENS TIPS
Enjoy this dessert on a special occasion, but stick to the serving size of this rich treat.
Great Substitute
Prepare as directed, using PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese and COOL WHIP LITE Whipped Topping.