Ingredients
- 1 tub (24.2 oz.) ready-to-eat cheesecake filling
- 12 OREO Cookies, coarsely chopped, divided
- 1 OREO Pie Crust (6 oz.)
Instructions
- Spoon cheesecake filling into large bowl. Remove 1/3 cup of the chopped cookies; set aside. Add remaining chopped cookies to filling; stir just until blended.
- Spoon into crust. Smooth top lightly with back of spoon to form even layer. Sprinkle with the reserved chopped cookies.
- Serve immediately. Or cover and refrigerate until ready to serve.
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