I found this in Kraft's Food and Family magazine last summer and made it for a barbecue at the FMIL's. Don't neglect the last refrigeration/freezer step like I did. It won't firm up as it should if not given it's proper 4 hours and some time in the freezer. Your stripes will go more into a plaid if not frozen. In other words, read the directions beforehand so you're not slamming it together and running out the door on the way to a barbecue at your FMIL's house. It will be tasty, but not pretty.
Striped DelightI forgot to freeze it before serving, so cutting it was a disaster. It was not an "eat with your eyes" dish, not by a long shot. It was a big hit, in spite of being messy and fug. I did not tweak it to make it lighter, but I think it would be really easy to do so next time. Enjoy!
35 OREO Cookies
6 Tbsp. butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
2 Tbsp. cold milk
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
3-1/4 cups cold milk
2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding
PROCESS cookies in food processor until fine crumbs form. Transfer to medium bowl; mix in butter. Press onto bottom of 13x9-inch dish. Refrigerate until ready to use. WHISK cream cheese, sugar and 2 Tbsp. milk in medium bowl until blended. Stir in 1-1/4 cups COOL WHIP; spread over crust.BEAT pudding mixes and 3-1/4 cups milk with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened; cover with remaining COOL WHIP. Refrigerate 4 hours. Place dessert in freezer about 1 hour before cutting into squares to serve. Adapted from Kraft Food and Family