CHOP 15 cookies coarsely. Finely crush remaining cookies; mix with butter. Press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
BEAT cream cheese, sugar and vanilla in large bowl with mixer until well blended. Gently stir in COOL WHIP and chopped cookies; spread onto crust.
REFRIGERATE 4 hours or until firm.
- 36.0 oreos cookies
- 1/4c butter, melted
- 8.0oz brick cream cheese, softenedrature
- 3/4c sugar
- 1.0tsp vanilla extract
- 8.0oz COOL WHIP Whipped Topping, thawed