Happy B-day, Oreo cookie!

Celebrating its 100th b-day, Oreo cookies certainly were present in everyone's childhood! I myself still enjoy the mini bites till today, far away from being a kid! LOL!
To celebrate such a happy occasion, set your inner kid free and enjoy this classic in a way other than dipped in milk! More recipes on /Oreo Recipes_Nabisco.

what you need

20

 OREO Cookies, finely crushed (about 1-3/4 cups)

1/4

cup butter, melted

3

cups half-and-half

2

 egg yolks

1/2

cup sugar

1/3

cup cornstarch

1

tsp. vanilla

2

Tbsp. butter, cut into small pieces

3

 ripe, but firm bananas, sliced

1

cup thawed COOL WHIP Whipped Topping

 Additional OREO Cookies, for garnish

make it

COMBINE crushed cookies and butter in bowl. Press crumb mixture onto bottom and up side of a 9-inch pie plate. Refrigerate.

ADD half-and-half, egg yolks, sugar and cornstarch to 2-qt. saucepan and whisk until the mixture is smooth and cornstarch is dissolved. Place on medium heat and bring to a simmer, whisking constantly; cook until thickened, about 15 min. Once thick, like pudding, remove from heat and stir in vanilla and 2 Tbsp. butter.

PLACE half of the sliced bananas in the bottom of prepared crust. Top with half of the pudding; repeat layers.

REFRIGERATE 4 hours or until set. Top with COOL WHIP just before serving. Garnish with OREO Cookies.

kraft kitchens tips

SERVING SUGGESTION

Serve with a hot cup of MAXWELL HOUSE Coffee.

TIP

Prepare using 2 pkg. (3.4 oz. each) JELL-O Vanilla Instant Pudding, prepared as directed on package using 2-3/4 cups half-and-half, in place of the homemade custard.