Striped Delight

Source: Jan Taylor

35 Oreo Chocolate Sandwich Cookies, finely crushed (about 3 cups)
6 tablespoons butter or margarine, melted
1 (8 ounce) package Philadelphia Cream Cheese, softened
1/4 cup granulated sugar
2 tablespoons cold milk
1 (12 ounce) container Cool Whip Whipped Topping, thawed and divided
3 1/4 cups cold milk
2 (4 serving size) packages Jell-O Chocolate Flavor Instant Pudding & Pie Filling

Mix crushed cookies and butter in medium bowl. Press firmly onto bottom of 13 x 9-inch baking dish. Refrigerate 10 minutes.

Beat cream cheese, sugar and 2 tablespoons milk in medium bowl with wire whisk until well blended. Gently stir in 1 1/4 cups of the whipped topping. Spread over crust.

Pour 3 1/4 cups milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. Pour over cream cheese layer. Let stand 5 minutes or until thickened. Drop remaining whipped topping by spoonfuls over pudding; spread to cover pudding.

Refrigerate at least 4 hours. Cut into 24 squares.

Drizzle each plate with melted Baker's Semi-Sweet Baking Chocolate.

Store leftover dessert in refrigerator.

Makes 24 servings.