- 2 packs active dry yeast
- 1 package Oreos
- 1/2 cup butter
- 1 (16 oz) container Cool Whip
- 2 (8 oz) packages cream cheese
- 1 cup confectioners' sugar
- 2 cups milk
- 1 package instant vanilla pudding
- Crush Oreos into bite size pieces. Reserve 1 cup for top. Melt butter and mix with rest of cookies. Press into 9x13 pan. Put in freezer for 5 minutes.
- Blend 1/2 of the Cool Whip, the cream cheese and confectioners' sugar. Spread in pan and place in freezer.
- Make the pudding according to package and spread on cake. Spread the remaining whipped topping on top of the pudding then sprinkle with the remaining cookies.
