Cookies & Cream Freeze

• 14 Oreo Cookies, divided
• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 1/4 cup sugar
• 1/2 tsp. vanilla
• 2 cups thawed Cool Whip Whipped Topping
• 4 oz. Baker's Semi-Sweet Chocolate, melted, cooled slightly

1. Line 8x4-inch loaf pan with foil, with ends of foil extending over sides.
2. Place 8 cookies on bottom of pan.
3. Crumble remaining cookies.
4. Beat cream cheese, sugar and vanilla in medium bowl with mixer until well blended.
5. Stir in Cool Whip.
6. Spoon about 1-1/2 cups cream cheese mixture into medium bowl; stir in melted chocolate.
7. Spread remaining cream cheese mixture over cookies in pan.
8. Sprinkle with crumbled cookies; gently press into cream cheese mixture with back of spoon.
9. Cover with Cool Whip mixture.
10. Freeze 3 hours or until firm.
11. Remove dessert from freezer about 10 min.
12. before serving; invert onto plate.
13. Remove foil.
14. Let dessert stand at room temperature to soften slightly before cutting to serve.

oreo cookies, cream cheese, sugar, vanilla, topping, chocolate

Taken from www.kraftrecipes.com/recipes/cookies-cream-freeze-106330.aspx (may not work)