- 1 package of OREO cookies
- ¼ cup butter, melted
- 8 oz cream cheese, softened
- ⅓ cup sugar
- 8 oz Cool Whip
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- Crush 24 cookies to form fine crumbs and mix with the butter until blended. Press onto the bottom and up the sides of a 9-inch pie plate. Refrigerate while preparing the filling. (Alternatively, you can use a store-bought OREO pie crust)
- Beat cream cheese and sugar in a medium bowl with a mixer until light and fluffy.
- Chop 8 cookies and add them and the Cool Whip to the mixture.
- Spoon the filling into the crust.
- Refrigerate for 2 hours or until firm. Decorate with any remaining cookies.
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