If you’re a Oreo cookie fan this recipe might be a little hard for you to make because you may tend to eat half of the cookies before you complete the recipe. This recipe isn’t really any different than the Lemon Meringue Pie and requires the same time and effort. ~Enjoy!
1 (14-1/2-ounce) bag original Oreos
3 cups cold milk
2 3.4-ounce packages instant vanilla pudding mix
8 ounces cream cheese, softened
1/2 cup butter, softened
1 cup powdered sugar
2 cups frozen whipped topping, thawed
1. In two batches, grind cookies in a food processor until the mixture resembles garden soil. In a large bowl, beat milk and pudding mix for 2 minutes, then set aside.
2. In another large bowl, beat cream cheese, butter, and powdered sugar until smooth and creamy, about 3 minutes. Fold in the pudding mixture and then fold in the whipped topping.
3. Using a deep 3-quart straight-sided bowl or a clean unused garden pot, begin by layering 1/3 of the ground Oreos topped by 1/2 of the pudding mixture, more Oreos, remaining pudding mixture and finally the last of the Oreos. Decorate as desired with gummy worms and flowers to resemble a garden scene.
4. Cover with plastic wrap and refrigerate several hours or overnight