Cookies 'n Cream Cups

From Amber Harder

Yield: 10 servings
Community Recipe from


  • 22 Oreo Cookies
  • 8 ounce(s) Cool Whip Thawed


  1. Chop 20 of the cookies. Add to whipped topping. Stir gently until well blended.

  2. Spoon evenly into 10 paper lined medium muffin cups. Freeze at least 4 hours or until firm.

  3. Cut each of the remaining cookies into 5 pieces. Place 1 cookie piece on top of each dessert just before serving. Store leftovers in freezer.
December 2011

This recipe is a personal recipe added by ZacAndAmber and has not been tested or endorsed by MyRecipes.

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