Snapguide
STEPS
INGREDIENTS

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