(dessert for 12-14 sweet-toothed serpentists)Crust
Preheat oven to 350 degrees F.
Remove filling from about 1 and a half pounds of Oreo cookies and
discard. Using a food processor with chopping implement (or use a
rolling pin), crush the dark cookie wafers into crumbs, to make 4 cups.
Melt 3/4 cup butter and stir into the cookie crumbs until all crumbs
are evenly coated; add more butter if necessary to get full coverage
but don't make them too wet. Evenly spread crumbs in 9" x 13" non-stick
pan (pan should be about 3" deep or more) and pack firmly, using
another pan of the same size pressed down into the first pan, or
another stiff flat object pressed onto the crumbs a little at a time.
Soften cream cheese by placing it in microwave-safe mixing bowl and microwaving on 'high' for one or two minutes (cheese should have about same softness consistency as jelly or jam). In a large mixing bowl, combine the Jell-O pudding powder and 4 cups of milk. Whisk or beat at high speed for two minutes or until mixture becomes somewhat stiff and peaks or ridges start to form. Mix in the cream cheese. Using a wooden spoon, slowly and carefully mix in ('fold in') one container of Cool Whip, stopping as soon as an even color is obtained.
Pour mixture into prepared crust, and level off; it should be at least 1 inch below rim of pan. Bake at 350 degrees F, for between 10 and 15 minutes. This is really only to get the Oreo crumbs to fuse into a more solid crust. It might work even better to bake the crust by itself first, then add the filling and bake for maybe another 5 minutes. Note that mixture will rise in pan and should not be allowed to spill over the rim.
Remove pan from oven and allow to cool. Cover pan with aluminum foil
and place in refrigerator to chill for at least four hours. Spread the
other container of Cool Whip over the surface of the dessert in the
pan. Grate the dark chocolate to get a fine particled result. The small
particles should melt almost instantly when held in the hand. Dust the
chocolate particles over the top of the Cool Whip. Serve immediately,
or return to refrigerator until time to serve. If putting back in
refrigerator, cover with aluminum foil, crimped around all four sides
of the rim, and with a 'tent' formed in the foil so that it does not
sag down and touch the chocolate and Cool Whip.
Thanks for Sue Condon for her
creativity in coming up with the recipe this one is based on.
Copyright Paul Schmidt 2009
added March 2009