This is the perfect party cake and sure to be a huge hit! I have been making this cake for a few years but recently tried it with the Lorna Doone cookie crust. I think I like it even better than the original recipe and it is edible for those with nut allergies. Try this just once and I am sure you will add this to your recipe rotation.
1 stick of butter
10 oz. Lorna Doone cookies (crushed)
8 oz. softened cream cheese
1 c. confectioners’ sugar
16 oz. lite Cool Whip
1 pkg. vanilla instant pudding
1 pkg. chocolate fudge instant pudding
3 c. cold milk
1/2 c. chocolate chips (chopped)
Melt butter and mix in crushed cookies; press into bottom of 8 x 12 inch pan. Bake at 350 degrees for 15 minutes. Mix cheese, sugar and 1 cup Cool Whip and spread over cooled crust.
Make next layer by mixing 3 cups milk with chocolate and vanilla pudding and spread over cream cheese layer. Top with Cool Whip and sprinkle chocolate chips on top. Refrigerate until ready to serve.
Note: I actually substituted lower fat options with 100 calorie Lorna Doone cookie packs, 1/3 less fat cream cheese and lite Cool Whip… Still delicious. I wouldn’t say low calorie but a bit lighter!
The recipe above was modified from this Chocolate Yum Yum Cake recipe