Striped Delight

I made this dessert up for the Relief Society Christmas Party that Susie planned. I put the crushed candy cane on it before I put it in the refrigerator. The condensation that occurs when a wrapped dessert is in the fridge with candy cane on top is not a good mix. It was fine for the dinner but it got really gooey the next day. So when I made it for Christmas, I left the candy cane in a dish for those who wanted it and they could spoon it on their own dessert square. I quite enjoyed mine without the peppermint flavor the second time I made it.

Striped Delight
C. Smart

35 OREO chocolate sandwich cookies, finely crushed (about 3 cups)
6 Tbsp. butter or margarine, melted
1 pkg. (8 oz.) PHILADELPHIA cream cheese, softened
1/4 C. sugar
2 Tbsp. cold milk
1 tub (12 oz.) COOL WHIP whipped topping, thawed, divided
3-1/4 Cups cold milk
2 pkg. (4-serving size each) JELL-O chocolate Flavor instant pudding & pie filling

Mix crushed cookes and butter in medium bowl. Press firmly onto bottom of 13x9-inch baking dish. Refrigerate 10 min. Beat cream cheese, sugar and 2 Tbsp. 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 dry pudding mixes. Beat with wire whish 2 min. or until well blended. Pour over cream cheese layer. Let stand 5 min. or until thickened. Drop remaining whipped topping by spoonfuls over pudding layer; spread to evenly cover pudding. Refrigerate at least 4 hours. Cut into 24 squares. Sore leftover dessert in refrigerator. Crush 2-3 candy canes to serve on top.