These tasty cheesecake squares feature irresistible cookies-and-cream flavor.
What You Need
Original recipe yields 24 servings
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
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Let's 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.
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.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.