We have a very special cake that I make for almost every celebration in our home. It is delicious, and you'll find yourself wanting a second piece, I promise!
Oreo Cookie Refrigerator Cake
1 package of Oreos or Oreo-type cookies
2 sticks of butter, melted
16 oz. cream cheese, softened
16 oz. Cool Whip, thawed (it's easier to use two 8 oz. containers)
3/4 cup confectioner's sugar
1 large chocolate pudding mix (needs 3 cups of milk)
This dessert is made in layers:
1st layer--Crush the Oreo cookies inside of a Ziploc bag, icing and all (I break mine up by pounding the bag with the side of a meat tenderizer). Melt the sticks of butter in a medium bowl using the microwave. Pour the crushed cookies into the butter and stir until well-blended. Pat the mixture into a 9 x 13 pan to make the crust. Place the pan into the fridge while making the 2nd layer.
2nd layer--In a large bowl, mix all of the softened cream cheese, 8 oz. of Cool Whip, and confectioner's sugar. Spread the mixture over the crust and place the pan back into the fridge while making the 3rd layer.
3rd layer--Make the pudding according to the directions on the box. Pour over the cream cheese layer and spread evenly. Refrigerate for a minimum of one hour or until solid enough for the final layer.
4th layer--Spread 8 oz. Cool Whip over the chocolate pudding layer. Refrigerate for another hour or so, or you can serve immediately.
Note: You can use low-fat versions of the cookies, cream cheese, Cool Whip and milk. DO NOT use fat-free products as the layers will not gel well.
Also, from Cooks.com
comes this yummy punch that you can serve at any party . . . I do believe that all ages will enjoy this!
8 c. water
1 (12 oz.) can frozen orange juice concentrate
1 (12 oz.) can frozen lemonade concentrate
1 (12 oz.) can frozen limeade concentrate
1 (2 liter) bottle Ginger Ale, chilled
1 pt. rainbow sherbet (or other sherbet)
Combine water, juices, and Ginger Ale.
Dump in the sherbet in scoops just before serving.