By Miriam Rossow
Wednesdays during the year at St. Luke, Ann Arbor there is dinner before splitting into different groups for bible study. During Lent Janette Haak brought in a dessert to share with everyone and it was devoured instantly! I asked for the recipe so we could all enjoy it with our families. It might make a great Easter dessert!

When Janette gave this recipe to someone that night they told her they would pray for her as they prepared it. So as you prepare recipes given to you by special people in your family and friend circle remember them in pray. This can become a family activity as you pray and prepare recipes. Prep Time:  20 Min. plus refrigerating Makes:  24 servings

What You Need

35 Oreo Cookies 6 Tbsp. butter, melted 1 pkg. 8 oz Philadelphia Cream Cheese, softened ¼ cup sugar 2 Tbsp. cold milk 1 tub 12 oz. COOL WHIP Whipped Topping, thawed, divided 2 pkg. 3.9 oz each Jell-O Chocolate Instant Pudding 3 ¼ cups cold milk

Make It

Process cookies in food processor until fine crumbs form. Transfer to medium bowl; mix in butter. Press onto bottom of 13×9 inch dish. Refrigerate until ready to use. Whisk cream cheese, sugar and 2 Tbsp. milk in medium bowl until blended. Stir in 1 ¼ cups COOL WHIP; spread over crust. Beat pudding mixes and 3 ¼ cups milk with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened; cover with remaining COOL WHIP. Sprinkle with additional crushed OREO cookies if desired. Refrigerate 4 hours.


Enjoy this dessert on a special occasion, but stick to the serving size of this rich treat. For easier cutting place the dessert in the freezer for about 1 hour before cutting into squares to serve. To soften the cream cheese place a completely unwrapped package of cream cheese on microwaveable plate.  Microwave on HIGH 15 sec. or until slightly softened.