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No Bake Cookies and Cream Cake
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| INGREDIENTS: | |
| 2 (4.2 ounce) packages | instant Jell-o Oreo Pudding Mix |
| 3 1/2 cups | whole milk |
| 1 (8 ounce) container | frozen whipped topping, thawed, (Cool Whip or Truwhip) |
| 1 (14 ounce) package | chocolate graham crackers |
| 1 (16 ounce) can | prepared chocolate frosting |
| Optional Toppings: | |
| whipped topping | |
crushed Oreo cookies
DIRECTIONS:
1. In a large bowl, beat together the pudding mixes and milk until thickened, about 3 minutes. Using a rubber spatula, fold in the whipped topping until fully incorporated.
2. Arrange a single layer of graham cracker squares in the bottom of a 9 x 13 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
3. Melt frosting in microwave for 30 seconds and stir until it is an even consistency. Use an offset to spread the frosting over the whole cake, covering the graham cracker layer.
4. Cover, and chill at least 4 hours before serving.
NOTES:
- For this particular recipe, I decided to dress up this simple dessert by using a round biscuit cutter to create circular cake shapes which I placed in small glass bowls. A simple swirl of whipped topping and crushed Oreos makes this super simple dessert a little fancy schmancy! Just be sure you allow the cake to chill thoroughly before cutting. The graham crackers will soften up, making the cake easy to cut.
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