ounces Cool Whip (or 1 1/4 cups homemade whipped heavy cream with 1/2 cup icing sugar)
1 1⁄2
cups Oreo cookie crumbs (from about 16 Oreos)
7 -10
Oreo cookies, chopped
5 -7
Oreo cookies, processed into crumbs (optional)
NUTRITION INFO
Serving Size: 1 (97) g
Servings Per Recipe:
12
AMT. PER SERVING% DAILY VALUE
Calories: 340.2
Calories from Fat 264 g78 %
Total Fat 29.4 g45 %
Saturated Fat 17.9 g89 %
Cholesterol 72.7 mg
24 %
Sodium 254.7 mg
10 %
Total Carbohydrate
16.4 g
5 %
Dietary Fiber 0.2 g0 %
Sugars 13.9 g55 %
Protein 4 g
8 %
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DIRECTIONS
To make the crust, combine the Oreo crumbs and the melted butter.
Press the crumbs into the bottom and halfway up the sides of a 9 inch springform pan. Set in the refrigerator to firm.
To make the filling, mix cream cheese, sugar and vanilla together in a large bowl with a mixer until smooth and well combined.
Fold in the Cool Whip (or homemade whipped cream).
Add the Oreo crumbs and chopped Oreos and gently mix until well combined.
Spread the filling evenly into crust and smooth the top. Top cake with optional crushed oreos, pressing down lightly. Set in the refrigerator until firm, 4-5 hours.