• 10servings
  • 320minutes
  • 380calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
MineralsCalcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 20 Golden Chocolate Creme OREO Cookie s, divided

  2. 2 Tbsp. butter or margarine , melted

  3. 1 tub (7 oz.) BAKER'S Milk Chocolate Dipping Chocolate , melted

  4. 2 cups cold milk , divided

  5. 1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding

  6. 1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding

  7. 2 cups thawed COOL WHIP Whipped Topping , divided

Instructions Jump to Ingredients ↑

  1. PLACE 12 of the cookies in food processor container; cover. Process until finely crushed. Mix with butter; press firmly onto bottom and up side of 9-inch pie plate. Dip remaining 8 cookies halfway into dipping chocolate; place on wax paper-covered plate. Refrigerate dipped cookies until ready to use. (Cover and refrigerate leftover chocolate up to 2 weeks.)

  2. ADD 1 cup of the milk to each flavor of dry pudding mix in separate medium bowls. Beat with wire whisk 2 min. or until well blended. Add 1 cup of the whipped topping to each bowl; stir with wire whisk until well blended. Cover and refrigerate at least 1 hour or until chilled.

  3. SPREAD chocolate pudding mixture onto bottom of prepared crust; top with vanilla pudding mixture. Refrigerate at least 4 hours. Top with the chocolate-dipped cookies just before serving. Store leftover pie in refrigerator.


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