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23 Oreo Cookies, divided
2 cups whipping cream
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1/3 cup sugar
1 tsp. vanilla
8 Mini Oreo Cookies
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How do I make it ?
Chop 8 large cookies finely; spoon into 8 (6-oz.) glasses. Coarsely chop remaining large cookies; set aside.
Beat cream with mixer on high speed until soft peaks form. Reserve 1/2 cup for garnish; refrigerate until ready to use.
Beat cream cheese, sugar and vanilla in large bowl until well blended. Gently stir in remaining whipped cream. Add coarsely chopped cookies; mix lightly. Spoon over cookie crumbs in cups. Refrigerate 6 hours or until chilled.
Garnish with remaining whipped topping and mini cookies just before serving.
Kraft Kitchen Tips!
Add 2 Tbsp. creme de menthe to cream cheese mixture along with the remaining whipped cream.
Dessert can be part of a balanced diet, but remember to keep tabs on portions.
Calories From Fat
% Daily Value
Fat 40 g
Saturated fat 24 g
Cholesterol 120 mg
Sodium 320 mg
Carbohydrate 38 g
Fibre 1 g
Sugars 24 g
Protein 5 g
Makes 8 servings, 3/4 cup (175 mL) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.