Saw this in the Kraft Foods Magazine and had to fix it ASAP! DELICIOUS! Everyone that tried it wanted more. I cut 70 calories and 9 grams of fat off the original recipe by using Reduced Fat Oreo Cookies, Reduced Fat Philly Cream Cheese, Splenda Sugar, I Can't Believe It's Not Butter (Stick) and Cool Whip Light. A perfect Desert!
Ingridients
1 pkg. (1 lb. 2 oz.) Reduced Fat OREO Cookies, divided
1/4 cup (1/2 stick) I Can't Believe I't's Not Butter, melted
4 pkg. (8 oz. each) Reduced Fat PHILADELPHIA Cream Cheese, softened
3/4 cup Sugar or (Splenda 1/4 Cup plus 2 Table Spoons)
1 tsp. Vanilla
1 tub (8 oz.) COOL WHIP Lite Whipped Topping, thawed
Make It
*COARSELY chop 15 cookies. Finely crush remaining cookies; mix with butter. Press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
*BEAT cream cheese, sugar and vanilla in large bowl with mixer until well blended. Gently stir in COOL WHIP and chopped cookies. Spoon over crust.
REFRIGERATE 4 hours or until firm.
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