Cookies & Cream Freeze
- 4 squares BAKER'S Semi-Sweet Chocolate
- 14 OREO Cookies, divided
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1/4 cup sugar
- 1/2 teaspoon vanilla
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
- chocolate as directed on package; set aside until ready to use. Line 8-1/2x4-1/2-inch loaf pan with foil, with ends of foil extending over sides of pan. Arrange 8 of the cookies evenly on bottom of pan. Crumble remaining 6 cookies; set aside.
- cream cheese, sugar and vanilla in medium bowl with electric mixer until well blended. Stir in whipped topping. Remove about 1 1/2 cups of the cream cheese mixture; place in medium bowl. Stir in melted chocolate.
- remaining cream cheese mixture over cookies in pan; sprinkle with crumbled cookies. Gently press cookies into cream cheese mixture with back of spoon; top with chocolate mixture. Cover. Freeze 3 hours or until firm. Remove from freezer about 15 min. before serving; invert onto serving plate. Peel off foil; let stand at room temperature to soften slightly before cutting to serve.
- Calories: 240
- Total fat: 16 g
- Saturated fat: 10 g
- Cholesterol: 20 mg
- Sodium: 160 mg
- Carbohydrate: 24 g
- Dietary Fiber: 1 g
- Sugars: 17 g
- Protein: 3 g
- Vitamin A: 6% DV
- Vitamin C: 0% DV
- Calcium: 2% DV
- Iron: 6% DV
s, oreo cookies, philadelphia cream cheese, sugar, vanilla
Taken from www.myrecipes.com/recipe/cookies-cream-freeze-0 (may not work)