Sunday, July 6, 2008

oreo no-bake cheesecake

prep: 15 min.

total: 4+ hours (includes refrigerating)


1 pkg (1lb 2oz) oreo cookies, divided

1/4 cup butter, melted

4 pkg (8oz each) cream cheese, softened

1/2 cup sugar

1 tsp vanilla

8 oz cool whip, thawed

*Line 13x9" pan with foil, with ends of foil extending over sides of pan.  Coarsely chop 15 oreos, set aside.  Finely crush remaining oreos; mix with butter.  Press firmly onto bottom of prepared pan.  Refrigerate while preparing filling.

*Beat cream cheese, sugar, and vanilla in large bowl with electric mixer on medium speed until well blended.  Gently stir in cool whip and chopped oreos.  Spoon over crust; cover.

*Refrigerate 4 hours or until firm.  Store leftover cheesecake in fridge.

*Makes 24 servings


from the Kraft Food & Family kitchen

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