Striped Delight

30 OREO cookies (~3 x 150 gr pks)
6 tbsp butter, melted
250 gram Philadelphia cream cheese – softened
¼ cup sugar
2 tbsp milk
600ml whipping cream – whipped till thick
3 ¾ cups of cold milk
2 pkts of Cottee’s instant choc pudding 

Process cookies in food processor to form fine crumbs; (or crush biscuits in a bag first and then mix in a blender). Transfer to a medium bowl. Add butter, mix well. Press firmly onto the bottom of a 9 inch by 13 inch pan.  Refrigerate for 10 min. 

Meanwhile, beat cream cheese, sugar and 2 tbsp of milk in a separate bowl until well blended. Stir in 1 ¼ cups of whipped cream. Spread over crust. 

Pour 3 ¾ cups milk into a large bowl, add pudding mixes. Beat with a whisk for 2 min. spoon evenly over cream cheese layer. Let stand till thickened. 

Spread remaining whipped cream over pudding layer. Refrigerate at least 4 hours before serving.