1/2 c. butter, melted
4, 8 oz. pkgs. cream cheese, softened
3/4 c. sugar
1 t. vanilla
8 oz. cool whip, thawed
Crush all oreos in food processor or place in large ziploc bag and roll over with rolling pin. Reserve 1/3 oreo crumbs to go inside cheesecake and to decorate top. Combine remaining crumbs with melted butter and press into spring form pan or 9x13 pan. Set aside. Beat cream cheese, sugar, vanilla until well blended. Fold in cool whip and some of the reserved crumbs. Spoon over crust. Top with remaining crumbs. Refrigerate 4 hours or until firm. Enjoy! Makes 12 servings.
1st picture: crushed Oreos; 2nd picture: Oreos and butter pressed into bottom of pan; 3rd picture: creamed filling; 4th picture: reserved Oreos folded into filling and placed in pan; 5th picture: cheesecake out of springform pan; 6th picture: ready to eat.
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