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OREO Cheesecake Bars

photo by:kraft
These tasty cheesecake squares feature irresistible cookies-and-cream flavor.
time
prep:
25 min
total:
2 hr 25 min
servings
total:
24 servings
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What You Need

36
 OREO Cookies, divided
1/4
cup  butter, melted
1
env.   (1/4 oz.) KNOX Unflavored Gelatine
1/3
cup  cold water
1-1/2
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4
cup  granulated sugar
1-1/4
cups  milk
1-1/2
cups  whipping cream
1/4
cup  powdered sugar

Make It

CRUSH 24 cookies into fine crumbs; mix with butter. Press onto bottom of 13x9-inch pan. Coarsely chop remaining cookies.

SPRINKLE gelatine over water in saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring constantly. Beat cream cheese and granulated sugar in medium bowl with whisk until blended. Gradually add gelatine and milk, stirring well after each addition. Refrigerate until thickened but not set.

BEAT cream in small bowl with mixer on high speed until soft peaks form. Gradually beat in powdered sugar until stiff peaks form. Gently stir into cream cheese mixture; pour half over crust. Top with layers of half the chopped cookies, remaining cream cheese mixture and remaining cookies.

REFRIGERATE 2 hours or until firm. Store in refrigerator.

Kraft Kitchens Tips

Size-Wise
Sweets can be part of a balanced diet but remember to keep tabs on portions.
How to Easily Crush the OREO Cookies
Use a food processor to crush the cookies.
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