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Ingredients
  • 1 (14.3 oz.) package of Golden Oreo cookies
  • ½ c. butter, melted
  • 2 pkg. (3.4 oz each) Pumpkin Spice Instant Pudding
  • 3¼ c. cold milk
  • 2 containers (8 oz. each) Cool Whip
  • 8 oz. cream cheese, softened
  • 1 c. powdered sugar
  • Caramel ice cream topping for drizzling (I used Mrs Richardson's butterscotch caramel topping)
  • Directions
  • Crush all Oreo cookies in a food processor until crushed. You could also put the cookies in a large resealable bag and crush using a rolling pin.
  • Save ½ c. of the crumbs for the topping.
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