White Chocolate-Raspberry Delight

Name: White Chocolate-Raspberry Delight
Ingredients: 1 pkg. (14.3 oz.) vanilla creme-filled vanilla sandwich cookies (36 cookies); 6 Tbsp. butter, melted; 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened; 1/4 cup sugar; 2 Tbsp. cold milk; 1 pkg. (6 oz.) raspberries, coarsely chopped; 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided; 2 pkg. (3.3 oz. each) JELL-O White Chocolate Flavor Instant Pudding; 2-1/2 cups cold milk

9 ingredients

14 steps

Ingredients

1 pkg. (14.3 oz.) vanilla creme-filled vanilla sandwich cookies (36 cookies)
6 Tbsp. butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
2 Tbsp. cold milk
1 pkg. (6 oz.) raspberries, coarsely chopped
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 pkg. (3.3 oz. each) JELL-O White Chocolate Flavor Instant Pudding
2-1/2 cups cold milk

Directions

1

Process cookies in food processor until fine crumbs form; spoon into medium bowl.
2

Add butter; mix well.
3

Press onto bottom of 13x9-inch pan.
4

Refrigerate until ready to use.
5

Beat cream cheese, sugar and 2 Tbsp.
6

milk in large bowl with mixer until blended.
7

Add raspberries; mix well.
8

Gently stir in 2 cups COOL WHIP; spread over crust.
9

Beat pudding mixes and 2-1/2 cups milk in bowl with whisk 2 min.
10

; pour over dessert.
11

Let stand 5 min.
12

or until thickened.
13

Cover with remaining COOL WHIP.
14

Refrigerate 4 hours or until firm.