1/4 c butter, melted
1 pkg (8oz) cream cheese, softened
1/3 c sugar
2 c sweetened whipped cream*
1. Crush 26 of the cookies; mix with butter until well blended. Press firmly onto bottom and up side of 9 inch pie plate. Refrigerate while preparing filling.
2. Crush the 12 remaining cookies; set aside. Beat cream cheese and sugar in medium bowl with electric mixer on medium speed until light and fluffy. Add chopped cookies and whipped topping; stir gently until well blended. Spoon into prepared crust.
3. Refrigerate at least 2 hours or until firm.
*I made whipped cream from heavy whipping cream and sugar, but you could also use cool whip.
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