Ingredients:
36 Oreo cookies, divided
1/4 c. butter, melted
4 pkgs. (8 oz. each) cream cheese, softened
3/4 c. sugar
1 tsp. vanilla
1 tub (8 oz.) frozen whipped topping, thawed
Directions:
Chop 15 cookies coarsely. Finely crush remaining cookies; mix with butter. Press onto bottom of a 9x13 pan. Refrigerate until ready to use.
Beat cream cheese, sugar and vanilla in a large bowl with a mixer until blended. Gently stir in whipped topping and chopped cookies; spoon over crust.
Refrigerate 4 hours or until firm.
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