1 package (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
How to Make It
MELT chocolate as directed on package; set aside until ready to use. Line 8 1/2x4 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.
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.
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.
Nutritional Information Calories: 240 Total fat: 16 g Saturated fat: 10 g Cholesterol: 20 mg Sodium: 160 mg Carbohydrate: 24 g Dietary Fiber: 1 g Sugars: 17 g Protein: 3 g Vitamin A: 6% DV Vitamin C: 0% DV Calcium: 2% DV Iron: 6% DV
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