Being square is totally in, especially when you're as cool and creamy as these Frozen Cheesecake Squares with drizzled chocolate.
What You Need
Original recipe yields 25 servings
20 OREO Cookies, finely crushed (about 2 cups)
1/4 cup butter, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1 tsp. vanilla
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 oz. BAKER'S Semi-Sweet Chocolate
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Let's Make It
Line 9-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press onto bottom of pan.
Beat cream cheese, sugar and vanilla in large bowl with mixer until light and fluffy. Add 2 cups COOL WHIP; beat on low speed until blended. Spread over crust. Freeze 4 hours or until firm.
Microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1 min.; stir until chocolate is completely melted and mixture is well blended. Cool slightly. Use foil handles to lift cheesecake from pan. Drizzle with chocolate mixture.
Enjoy your favorite foods on occasion but remember to keep tabs on portions.
How to Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
Spoon chocolate mixture into small resealable plastic bag; seal bag. Cut small piece from bottom corner of bag; squeeze to drizzle chocolate over dessert.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 15g
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.