Menu Planning may sound like a lot of work, but it's actually one of the laziest things I've ever done. Since I started planning our meals for the week (and eventually the month) I've noticed some improvements in the way we eat and in the way I shop. Knowing what's for dinner not only saves time, it saves money and helps us eat healthier as well.
By planning out the week's meals I can make a more effective list for the grocery store and purchase only those items that we will need for the week. I make fewer impulse and duplicate purchases, and have practically eliminated the mid-week run to the grocery store—not to mention those impromptu take-out nights.
And if you display your menu where the family will see it, you'll never hear the words, "Mom, what's for dinner?" again!
Friday, July 18, 2008
1 (18 oz) package oreo cookies
1 (8 oz) package cream cheese, softened
1 (12 oz) package cool whip
2 (4 serving size) boxes instant vanilla pudding
3 cups milk
For crust: In a food processor, crush oreos into fine crumbs. Set aside.
For filling: Mix together both boxes of instant pudding and the milk until smooth. While pudding is thickening, in a separate large bowl, beat cream cheese until smooth. Slowly add thickened pudding to cream cheese blending until smooth. Fold cool whip into pudding mixture. In a 9 x 13-inch glass pan or large see through bowl, place half of the oreo crumbs in bottom, then spread all of the filling over the cookie crumbs, top with remaining oreos.
Serve imediately or refrigerate overnight to allow the cookies to soften.