Oreo Cookie Pudding

Oreo Cookie Pudding inspired by Dustin

My boyfriend absolutely loves oreo cookies, so for our labor day family picnic he asked me to make an oreo cookie dessert similar to one he had at a fourth of July picnic. Needless to say, we came up with this recipe and it was a big hit! The cream cheese is key to giving the pudding an extra sweetness. I also reccomend instant pudding because it sets and chills faster.

Ingredients

1 sm. pkg. Oreo cookies

1 lg. pkg. instant vanilla pudding

1 lg. pkg. instant chocolate pudding

1 (8 oz.) cream cheese, softened

1 container Cool Whip

Directions:

Crumble cookies and place in bottom of a large bowl. Make puddings following package directions and add 4 ounce cream cheese to each kind of pudding. Layer one pudding on top of cookies, then the other. Follow with layer of Cool whip. Top with whole or crumbled Oreo cookies. Chill and serve.

Crisps, simple yet versatile!

Blueberry Crisp a la Mode

Yield: 8 servings

I absolutely love crisps! They are simple to make and extrememly versatile. You can basically make them in every season. I particulary love berries, but as we all know berries can be very expensive so I usually stick with blueberries, this way if I have extra I can make them in pancakes the next morning or add them to a salad.



Ingredients

6 cups blueberries

2 tablespoons brown sugar

1 tablespoon all-purpose flour

1 tablespoon fresh lemon juice

2/3 cup all-purpose flour

1/2 cup packed brown sugar

1/2 cup regular oats

3/4 teaspoon ground cinnamon

4 1/2 tablespoons chilled butter or stick margarine, cut into small pieces

2 cups vanilla low-fat ice cream

Preparation

Preheat oven to 375°.



Combine first 4 ingredients in a medium bowl; spoon into an 11 x 7-inch baking dish. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine 2/3 cup flour, 1/2 cup brown sugar, oats, and cinnamon, and cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Sprinkle over the blueberry mixture. Bake at 375° for 30 minutes or until bubbly. Top each serving with 1/4 cup frozen yogurt.



Note: Topping may also be made in the food processor. Place 2/3 cup flour, 1/2 cup brown sugar, oats, and cinnamon in a food processor, and pulse 2 times or until combined. Add butter; pulse 4 times or until mixture resembles coarse meal.



Nutritional Information

Calories:288 (26% from fat)

Fat:8.3g (sat 4.8g,mono 2g,poly 0.9g)

Protein:4.2g

Carbohydrate:52g

Fiber:3.8g

Cholesterol:22mg

Iron:1.3mg

Sodium:96mg

Calcium:77mg