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Monday, May 30, 2016

OREO NO-BAKE CHEESECAKE

36 Oreo Cookies, divided
1/4 cup butter, melted [57 g]
4 pkg. (8 oz. each) Philadelphia Cream Cheese, softened [224 g]
3/4 cup sugar [150 g]
1 tsp. vanilla
1 tub (8 oz.) Cool Whip Whipped Topping, thawed [224 g]

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 blended. Gently stir in Cool Whip and chopped cookies;
spread onto crust.

REFRIGERATE 4 hours or until firm.

Kraft Kitchens Tips
Healthy Living - Save 40 calories and 7g of fat per serving by
preparing with Reduced Fat Oreo Cookies, Philadelphia
Neufchatel Cheese and Cool Whip Lite Whipped Topping.

Variation - Prepare as directed, using 1 pkg. (15.5 oz.) Golden
Oreo Cookies or 1 pkg. (15.3 oz.) Oreo Cool Mint Creme Cookies.

How to Easily Remove Cheesecake from Pan to Serve
Line pan with foil, with ends of foil extending over sides before
using to prepare cheesecake as directed. Use foil handles to lift
chilled cheesecake from pan before cutting to serve.

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