Oreo Cream Cheese Dessert Recipes

Steps:

• Combine cream cheese, powdered sugar, and butter in a large bowl; beat with an electric mixer until creamy. Add milk and vanilla pudding mix and beat until well combined and all lumps are gone. Fold in whipped topping.
• Distribute 1/2 of the chocolate sandwich cookies on the bottom of a 9x13-inch dish. Cover with the pudding mixture and top with remaining cookie chunks. Cover and refrigerate for 8 hours to overnight.

Steps:

• Crush cookies and mix with butter.
• (You can use either a big ziplock bag with a rolling pin or your food compressor. I prefer the food compressor on low.) Put a little aside to sprinkle on top of your desert.
• Press the rest firmly into the bottom of a 13x9 pan.
• While this is resting, mix cream cheese with ONE 8 oz container of Cool Whip.
• Mix until smooth.
• Spread onto of the cookie crust.
• Prepare pudding according to directions and pour over cream cheese layer.
• Refrigerate for 5 minutes.
• Spread remaining 8 oz. container of cool-whip on top of the pudding layer.
• Sprinkle the rest of the cookie crumbs on top of the Cool Whip layer.
• Refrigerate.
• It is not necessary to refrigerate overnight, but it is easier to cut and serve if you do!

Steps:

• Heat oven to 350 degrees F. Place 16 of the cookies in resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag. Place in bowl. Add butter; mix well. Press firmly onto bottom of 9-inch springform pan.
• Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Chop or crush remaining 8 cookies. Gently stir half of the chopped cookies into cream cheese batter. Pour over prepared crust; sprinkle with the remaining chopped cookies.
• Bake 45 min. or until centre is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 12 pieces. Store leftover cheesecake in refrigerator.