Chocolate Ribbon Cheesecake Squares

• 35 OREO Cookies, finely crushed (about 3 cups)
• 6 Tbsp. butter or margarine, melted
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/4 cup sugar
• 2 Tbsp. milk
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 3 cups cold milk
• 2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding
• 1 square BAKER'S Semi-Sweet Chocolate, grated

1. Mix crushed cookies and butter in 13x9-inch pan.
2. Press mixture firmly onto bottom of pan.
3. Refrigerate until ready to use.
4. Beat cream cheese, sugar and 2 Tbsp.
5. milk in large bowl with electric mixer on low speed until well blended.
6. Gently stir in half of the whipped topping.
7. Spread over crust.
8. Pour 3 cups milk into large bowl.
9. Add dry pudding mixes.
10. Beat with wire whisk 2 minutes or until well blended.
11. Pour over cream cheese layer.
12. Refrigerate 4 hours or until set.
13. Spread remaining whipped topping over pudding.
14. Sprinkle with grated chocolate.
15. Cut into 16 squares to serve.
16. Store leftover dessert in refrigerator.

oreo cookies, butter, philadelphia cream cheese, sugar, milk, cold milk, s

Taken from www.kraftrecipes.com/recipes/chocolate-ribbon-cheesecake-squares-57648.aspx (may not work)