Ingredients
14⅓ozlemon oreos,(1 package about 36 cookies), or golden oreos
6tbspunsalted butter,melted
8ozPhiladelphia cream cheese,softened
½cupmargarine,or butter
1cuppowdered sugar
16ozcool whip
7⅘ozlemon instant pudding
3cupsmilk
lemons,for garnish
Preparation
Begin by crushing Oreos. For a very fine mixture, place Oreos in a food processor. Place in a ziploc baggie and add melted butter. Mix until it is well combined.
Press into the bottom of a 9×13-inch pan, spreading out to cover the entire bottom of the pan.
In a medium bowl, blend cream cheese, margarine/butter, powdered sugar, and ½ of the cool whip. Blend well and pour over the Lemon Oreo Crust.
In another bowl, make the pudding by adding milk and instant pudding to bowl. Whisk together until pudding thickens. Pour over the cream cheese layer. Refrigerate for at least 5 minutes.
Top off with the rest of your Cool Whip.
Refrigerate at least 1 hour before serving. Add lemon slices and ENJOY!
