vanilla Oreo Cookies butter cream cheese softened sugar cold milk Cool Whip pumpkin pudding pumpkin puree fall sprinkles
In the bowl of a food processor or blender place your cookies into it and pulse until the cookies are a fine crumb. Pour the butter into the cookie crumbs then pulse until combined. If you don't have a food processor or blender you can place the cookies in a bag and smash them with a rolling bin until they are crushed. –
– Spray a 9x13 pan with nonstick cooking spray. Using a spatula press the crumbs into the bottom of the pan. Place the baking dish into the refrigerator while you work on the additional layers.
– In the bowl of your mixer beat the cream cheese on medium-high speed until the cheese is fluffy. Slow the speed down to low and add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. – Remove the crust from the refrigerator and spread the mixture on top. Place back into the refrigerator.
In another bowl combine instant pudding with 1 1/2 cups cold milk. Whisk for several minutes until the pudding starts to thicken, stir in the pumpkin puree. Use a spatula to spread the mixture over the cream cheese layer and place back in the fridge for 5 minutes. –
Spread the remaining Cool Whip over the top. Sprinkle your fall sprinkles evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 3-4 hours before serving.