Prep Time: 15 min
Total Time: 6 hr 15 min
Makes: 16 servings, 1 square each
12 OREO Chocolate Sandwich Cookies, crushed
1/4 cup (1/2 stick) butter or margarine, melted
2 containers (8 oz. each) PHILADELPHIA Cream Cheese Spread
1 can (14 oz.) sweetened condensed milk
4 squares BAKER'S Semi-Sweet Baking Chocolate, melted
1 cup thawed COOL WHIP Whipped Topping
MIX crushed cookies and the butter in foil-lined 9-inch square pan. Press firmly onto bottom of pan to form crust.
BEAT cream cheese in large bowl with electric mixer on low speed until creamy. Gradually add milk, mixing well after each addition. Blend in chocolate. Gently stir in whipped topping. Spoon over crust; cover.
FREEZE at least 6 hours or overnight. Remove from freezer 15 min. before serving to soften slightly. Cut into 16 squares to serve. Store leftover dessert in freezer.
Easy Cleanup
Place cookies in resealable plastic bag. Seal bag, removing all air. Crush cookies with rolling pin or wooden spoon. No mess to clean up!
COMMENTS
*The first time I made this I did it per the recipe and thought there was too much cream cheese. The next time I made it was for a special occasion. I used only 1 pkg. cream cheese for the filling and doubled the oreos and butter for the crust. It made 30 medium size cupcakes and the taste was just right. Everyone loved them! I will make again for other special occasions.
*This was very, very good. It sort of tasted like chocolate mousse cheesecake. I added 4 bars of the baking chocolate crumbled, and 4 melted. Very good.
*Fantastic ! A PERFECT treat for unexpected guests. A frozen strawberry makes an attractive garnish.
*Tastes more like cheesecake, I would add 2 more squares of chocolate next time.
*I used the Oreo piecrust instead of a square pan with crumbs, so the filling was higher. It tasted wonderful and was attractive to the eye. My husband and I really liked it .
No comments:
Post a Comment