1pkg regular golden sandwich cookies {About 36 cookies}
6Tbsp.buttermelted
1pkg. {8 oz.} cream cheeseroom temp
2Tbsp.cold milk
1tub {8 oz.} Cool Whip
2pkgs. {3.4 oz.} instant cheesecake pudding
1pkg. {6-8 oz} Lime jello mixturenot made, just the sugary mixture
3& ¼ cups whole milkcold
1bag mini marshmallowscolorful optional
Instructions
In a food processor (or by hand), pulse Oreos to form a fine crumble. Add butter and mix until crumbs are fully coated.
Press the crumbs into an ungreased 9x13 inch baking dish. I love my Pyrex baking dishes and that is what I used for this recipe.
Place the pan in the refrigerator.
In a medium bowl, mix the cream cheese with a hand mixer, with 1 Tbs milk.
Fold in 1 container Cool Whip.
Spread this mixture over the crust.
In another bowl, combine the pudding with 3 & ¼ cups milk and whisk until pudding starts to thicken. Then whisk in the Lime Jello mix.
Evenly spread the pudding mixture over the cream cheese layer.
Sprinkle the top with mini marshmallows, and cover.
Freeze for 1 hour or refrigerator for 4 hours before serving.
Notes
While this is a recipe my family has been making for years, I used High Heels and Grills recipe for Vanilla Dreamboatt as starting point for making this dessert.