Oreo Cream Cheese layer cake

I made this Oreo Cream Cheese layer cake as a bite size for my Thanksgiving party appetizer/snack!

 

• 1 cup HONEY MAID Graham Crumbs
• 1/2 cup sugar, divided
• 6 Tbsp. butter, melted
• 2 pkg. (250 g each) PHILADELPHIA Brick Cream Cheese, softened
• 3 cups cold milk, divided
• 2 pkg. (4-serving size each) JELL-O Oreo Instant Pudding
• 3 drops red food colouring
• 3 cups thawed COOL WHIP Whipped Topping

Mix graham crumbs, 1/4 cup of the sugar and the butter until well blended. Press firmly onto bottom of 13x9-inch pan to form crust. Set aside.

Beat cream cheese, remaining 1/4 cup sugar and 1/4 cup of the milk in medium bowl with wire whisk until well blended. Spread over crust.

Pour remaining 2-3/4 cups milk into large bowl. Add dry instant pudding mixes. Beat with wire whisk 3 to 5 min. or until well blended. Pour over cream cheese layer in pan. Let stand 5 min. or until thickened. Gently stir food colouring into whipped topping; spread over pudding layer. Refrigerate 4 hours or overnight. Cut into squares to serve. Store leftover dessert in refrigerator.