Food & Family Magazine
Ingredients:
30 oreo cookies, finely crushed (about 2 1/2 cups)
6 tablespoons butter, melted
1 pkg (8oz) cream cheese, softened
1/4 cup sugar
2 tablespoons cold milk
1 tub (8oz) cool whip whipped topping, thawed
4 bananas, sliced
2 pkg (3.9oz each) Jello chocolate instant pudding
3 1/4 cups cold milk
1/3 cup maraschino cherries, halved
1/4 cup chopped toasted walnuts
2 tablespoons chocolate syrup
Mix cookie crumbs and butter; press onto bottom of 13x9 inch dish. Refrigerate until ready to use.
Beat cream cheese, sugar, and 2 tablespoons milk in medium bowl with whisk until well blended. Stir in 1 cup cool whip; spread over crust. Top with bananas.
Beat pudding mixes and 3 1/4 cups milk with whisk for 2 minutes; spread over bananas. Let stand 5 minutes or until thickened; cover with remaining cool whip. Refrigerate 4 hours.
Top with cherries, nuts, and syrup just before serving.
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