Oreo Ribbon Pie

• 20 Oreo cookies, finely crushed
• 14 cup margarine or 14 cup butter, melted
• 1 (8 ounce) package Philadelphia Cream Cheese, softened
• 14 cup sugar
• 1 23 cups milk
• 1 (3 1/2 ounce) package Jell-O chocolate pudding and pie filling (4 serving size)
• 12 cup chocolate fudge topping
• 1 cup thawed whipped topping (COOL WHIP)

1. Mix cookie crumbs and margarine; press firmly onto bottom and up side of 9-inch pie plate.
2. Set aside.
3. Beat cream cheese and sugar with electric mixer on high speed until well blended.
4. Spread onto bottom of crust; set aside.
5. Pour milk into medium bowl.
6. Add dry pudding mix.
7. Beat with wire whisk 2 minutes or until well blended.
8. Spread over cream cheese layer.
9. Refrigerate 2 hours or until firm.
10. Spread chocolate topping evenly over pie just before serving.
11. Top with whipped topping.
12. Store leftover pie in refrigerator.
13. **Cook time does not inlcude 2 hour refrigeration time.

cookies, margarine, cream cheese, sugar, milk, chocolate fudge topping, thawed whipped topping

Taken from www.food.com/recipe/oreo-ribbon-pie-228496 (may not work)