Ingredients
- 12 OREO Cookies, crushed
- 1/4 cup butter, melted
- 2 tubs (8 oz each) PHILADELPHIA Cream Cheese Spread
- 1 can (14 oz) sweetened condensed milk
- 4 squares BAKER’S Semi-Sweet Chocolate, melted
- 1 cup thawed, COOL WHIP Whipped Topping
Directions
- Line 9 inch square pan with foil, with ends extending over sides of pan.
- Mix cookie crumbs and butter in prepared pan and press onto bottom of pan.
- Beat cream cheese spread in large bowl with mixer until creamy.
- Gradually beat in milk and blend in chocolate.
- Whisk in COOL WHIP and spoon over crust.
- Freeze 6 hours and remove from freezer 15 minutes before serving. (Use foil handles to lift dessert from pan).
- Let dessert stand at room temperature to soften slightly before cutting to serve.
Courtesy of KRAFT Foods
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