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Crust: shopping list 1 1/4 c. Oreo cookie crumbs shopping list 3-4 tbsp. butter, melted shopping list FILLING: shopping list 1 cup whipping cream shopping list 3 (8oz package)Pheladelphia cream cheese, softened shopping list 3/4 cup caster sugar shopping list 24 Oreo cookies shopping list 12 mini Oreo cookies How to make it

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CRUST: Combine cookie crumbs and butter. Press into a 21cm loose bottom pie pan. Place in freezer while preparing filling. FILLING: Whip cream until stiff peaks form. Place in refrigerator. Whip cream cheese until smooth. Add sugar and blend. Coarsely chop 24 Oreo cookies and fold into cream cheese mixture. Fold in whipped cream. Turn filling in crust and spread evenly. Divide the 12 mini cookies over the top. Cover and refrigerate at least 4 hours. Loosen cheesecake by running knife around edges. Release sides of pan.

Quick OREO Cheesecake

prep time 10 min total time 10 min makes 8 servings, one slice each

What You Need
END head END recipeGradHeading 1 tub (24.2 oz.) PHILADELPHIA Ready-To-Eat Cheesecake Filling 12 OREO Cookies, coarsely chopped, divided 1 OREO Pie Crust (6 oz.)

set aside. 2. sugar and vanilla in large bowl with mixer until well blended. Or cover and refrigerate until ready to serve. mix well. Press onto bottom of 9-inch springform pan.) CHIPS AHOY! Cookies. (6 cups) vanilla ice cream. Top with . before serving. Add remaining chopped cookies to filling. Beat cream cheese. (15. softened 1/2 cup sugar 2 tsp. SERVE immediately. Chop 16 of the remaining cookies. Stir in chopped cookies. Remove 1/3 cup of the chopped cookies. SPOON into crust. 3. But ter. Ingredients 1 pkg. let stand at room temperature to soften slightly. mix with butter until well blended. stir just until blended. vanilla 1-1/2 qt. Remove from freezer 10 min. 4. Freeze 4 hours or until firm. Smooth top lightly with back of spoon to form even layer. Sprinkle with the reserved chopped cookies. slightly softened Directions 1.2 oz. melted 2 pkg.Make It SPOON cheesecake filling into large bowl. each) PHILADELPHIA Cream Cheese. Add ice cream. Crush 20 cookies to form fine crumbs. pour over crust. (8 oz. divided 2 Tbsp.

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