Ingredients
- 36 Oreo cookies, divided
- 1/4 cup butter, melted
- 4 pkg. (8 oz. each) Philadelphia cream cheese, softened
- 3/4 cup sugar
- 1 tsp. vanilla
- 1 tub (8 oz.) cool whip whipped topping, thawed
Directions
- Chop 15 cookies coarsely. Finely crush remaining cookies; mix with butter. Press onto bottom of 13x9-inch pan. Refrigerate until ready to use.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Gently stir in cool whip and chopped cookies; spoon over crust.
- Refrigerate 4 hours or until firm.