Monthly Archives: April 2015

Oreo Lasagna

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oreolasagna

Oreo Lasagna

My friend, Shirley, made this for bridge a couple of months ago.  It was so delicious!  You can make this a healthier version by using reduced-fat cream cheese, skim milk, and fat-free Cool Whip.

  • 10-12 oz. pkg. Oreo cookies
  • 2 tablespoons butter, melted
  • 8 oz. pkg. cream cheese, softened
  • 1/4 cup sugar
  • 2 tablespoons milk
  • 8 oz. container Cool Whip
  • 4 pk. chocolate pudding cups (or make 1 pkg. instant chocolate pudding)

Spray a 11 x 7-inch casserole dish.

In food processor, or in ziploc, closed bag, crush Oreo cookies.  Set aside 3/4 cup Oreo crumbs for topping.  Combine remaining Oreo crumbs with melted butter.  Press buttered Oreos into bottom of dish and chill.

In a small bowl whip cream cheese until light and fluffy.  Mix sugar, milk and 1 1/4 cups Cool Whip into mixture until well combined.  Spread cream cheese mixture over Oreo crust until smooth and even.

Layer pudding cups in even layer over cream cheese.  Spoon remaining Cool Whip over pudding and gently smooth.  Sprinkler remaining crushed Oreo’s on top.

Place in refrigerator to chill at least 4 hours but overnight is best.

Serves 8.

“Those who know Jesus as their Friend are never alone.”

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Creamy French Dressing

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creamyfrenchdressing

Creamy French Dressing

This dressing has a little bit of a kick to it.  I love it, but if it is too much for you, either cut back on the vinegar or add a little more mayonnaise.  If you like regular French dressing, leave the mayonnaise out.

  • 1/2 cup ketchup
  • 1/2 cup vegetable or canola oil
  • 1/4 cup white wine vinegar or distilled white vinegar
  • 2 tablespoons sugar
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon hot sauce, opt.
  • 1/4 cup mayonnaise

Whisk all ingredients together in a bowl until smooth.  Refrigerate in an airtight jar for up to a week.

Makes 1 1/4 cups.

“Those who know Jesus as their Friend are never alone.”