Cookies 'n Cream Cups
From Amber Harder
Yield: 10 servings
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Ingredients
- 22 Oreo Cookies
- 8 ounce(s) Cool Whip Thawed
Preparation
- Chop 20 of the cookies. Add to whipped topping. Stir gently until well blended.
- Spoon evenly into 10 paper lined medium muffin cups. Freeze at least 4 hours or until firm.
- 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.
Cookies 'n Cream Cups Recipe at a Glance
- COURSE: Cupcakes
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