Cookies and Cream Freeze Recipe

Cookies and Cream Freeze Recipe

  • 4 (1 ounce) squares BAKER'S Semi-Sweet Chocolate
  • 14 OREO Cookies, divided
  • 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla
  • 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
  1. Melt chocolate as directed on package; set aside until ready to use. Line 8-1/2×4-1/2-inch loaf pan with foil, with ends of foil extending over sides of pan. Arrange 8 of the cookies evenly on bottom of pan. Crumble remaining 6 cookies; set aside.
  2. Beat cream cheese, sugar and vanilla in medium bowl with electric mixer until well blended. Stir in whipped topping. Remove about 1-1/2 cups of the cream cheese mixture; place in medium bowl. Stir in melted chocolate.
  3. Spread remaining cream cheese mixture over cookies in pan; sprinkle with crumbled cookies. Gently press cookies into cream cheese mixture with back of spoon; top with chocolate mixture. Cover. Freeze 3 hours or until firm. Remove from freezer about 15 min. before serving; invert onto serving plate. Peel off foil; let stand at room temperature to soften slightly before cutting to serve.
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