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PHILADELPHIA OREO No-Bake Cheesecake

Prep Time:
15 min

Total Time:
4 hr 15 min

Makes:
24

45 OREO Cookies (1-1/2 pkg./350 g each), divided

1/4 cup non-hydrogenated margarine, melted

3 pkg. (250 g each) PHILADELPHIA Brick Cream Cheese, softened

1/2 cup sugar

1 tsp. vanilla

3 cups thawed COOL WHIP Whipped Topping

LINE 13x9-inch pan with foil, with ends of foil extending over sides of pan. Coarsely chop 15 of the cookies; set aside. Finely crush remaining cookies; mix with margarine. Press onto bottom of prepared pan. Refrigerate while preparing filling.

BEAT cream cheese, sugar and vanilla in large bowl with electric mixer until well blended. Gently stir in whipped topping and chopped cookies. Spoon over crust; cover.

REFRIGERATE 4 hours or until set. Store in refrigerator.

Kraft Kitchens Tips

Size-Wise

Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions. One serving of this cheesecake is 1/24th of the pan.

Substitute

Prepare as directed, using 30% Less Fat Oreo Cookies, Philadelphia Light Brick Cream Cheese and Cool Whip Light Whipped Topping.

K:2545v18ec:105522

(12)

Rated

by julie_allen06 on 5/3/2008
" I was in a big hurry and forgot to add the cool whip. I quickly put it on top before serving. Still a big hit!!"

See All Ratings and Comments

Serving Size = 1 piece (68 g)

Nutritional Information

Calories

260

Total fat

18 g

Saturated fat

11 g

Cholesterol

40 mg

Sodium

260 mg

Carbohydrate

23 g

Dietary fibre

1 g

Sugars

15 g

Protein

3 g

Vitamin A

10 %DV

Vitamin C

0 %DV

Calcium

4 %DV

Iron

6 %DV