Cookies 'n Creme Cups/kraftfoods.com
22 OREO Cookies (1/2 of 18-oz. pkg.), divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
CHOP 20 of the cookies. Add to whipped topping; stir gently until well blended.
SPOON evenly into 10 paper-lined medium muffin cups.
FREEZE at least 4 hours or until firm. Cut each of the 2 remaining cookies into 5 pieces; place 1 cookie piece on top of each dessert just before serving. Store leftover dessert cups in freezer.
Posted by
on Sep. 16, 2009 at 11:13 AM
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- delanna6two
on Sep. 16, 2009 at 11:13 AM