INGREDIENTS:
- 18 ounce OREO Cookies, divided
- 1/4 cup butter, melted
- 32 ounces cream cheese, softened
- 3/4 cup sugar
- 1 teaspoon vanilla
- 8 ounces whipped cream
INSTRUCTIONS:
1. Roughly chop 15 of the cookies and set aside. Finely crush remaining cookies and mix with butter. Press firmly onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
2. Mix the cream cheese, vanilla and sugar in large bowl with mixer on medium speed until well blended. Gently add in whipped topping and chopped cookies. Spoon over crust and cover.
3. Refrigerate 4 hours or until firm. Store leftovers in refrigerator.
Source: Food Recipes Inc.
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