This recipe was submitted to the West Liberty Sesquicentennial Cookbook by Bev Criswell. Bev was the church secretary and danced in a liturgical dance group together for several years with Innkeeper Bonnie.
1 lb. pkg. Oreo cookies
16 oz. Cool Whip
½ c. oleo
8 oz. cream cheese
1 c. powdered sugar
1 tsp. vanilla
2 sm. pkg. instant vanilla pudding
3 c. milk
Crush cookies and then press in 9×13-inch pan, reserving enough to sprinkle on top. In large bowl mix Cool Whip, oleo, cream cheese, powdered sugar, and vanilla, mix well. In another bowl, mix pudding and milk. Then add pudding to Cool Whip mixture and mix very well. Pour over cookie crumbs. Top with reserved crumbs. Cover and refrigerate for 12 hours.
This recipe comes from the West Liberty Sesquicentennial Cookbook and is used with permission.