Cookies 'N Cream Supreme
Posted by Rini

35 creme-filled chocolate sandwich cookies, divided

3 tablespoons butter or margarine, melted

1 container (8 ounces) frozen whipped topping, thawed, divided

2 packages (8 ounces each) cream cheese, softened

1 cup milk

1 package (3.3 ounces) white chocolate instant pudding and pie filling

Directions:
1. Finely chop 15 of the cookies. Microwave butter in bowl on HIGH 30 seconds or until melted; add cookie crumbs and mix well. Press crumb mixture onto bottom of springform pan. Refrigerate while preparing filling.

2. Coarsely chop remaining cookies; set aside. Fill decorator with 1/2 cup of the whipped topping; set aside for garnish.

3. Place cream cheese in bowl. Using whisk, gradually whisk milk into cream cheese until smooth. Add pudding mix; whisk vigorously until mixture begins to thicken. Add remaining whipped topping; mix until well blended. Fold in 1 1/2 cups of the chopped cookies; spread filling evenly over crust.

4. Sprinkle remaining chopped cookies over filling. Garnish with reserved whipped topping. Refrigerate 30 minutes.

5. Run a paring knife around sides of dessert; release collar from pan and carefully remove. Serve.

Yield: 12 servings or 16 sample servings

Nutrients per serving: Calories 400, Total Fat 27 g, Saturated Fat 15 g, Cholesterol 50 mg, Carbohydrate 36 g, Protein 5 g, Sodium 480 mg, Fiber less than 1 g

Cook's Tip: To soften cream cheese, microwave on HIGH 30 seconds.

Chocolate instant pudding and pie filling can be substituted for the white chocolate instant pudding and pie filling, if desired.

Dessert may be prepared up to 1 day in advance. Store covered in the refrigerator.