#1331 - Frozen Cookies and Cream

(by Shirley McNevich)

4 squares Baker's semi-sweet baking chocolate
14 Oreo cookies
1 - 8oz. Philadelphia cream cheese (softened)
1/4 cup white sugar
1 tsp. vanilla
1 - 8oz. Cool Whip (thawed)

Melt the chocolate according to box directions--set aside. Spray a bread loaf pan with Pam. Place 8 Oreo cookies into a Ziploc bag and crush them with a rolling pin--sprinkle the crumbs on the bottom of the greased loaf pan. Place the other 6 Oreo cookies in a Ziploc bag--crush them with a rolling pin--set aside. In a mixer add cream cheese and white sugar--beat. Add vanilla--beat. Remove bowl from mixer--add thawed Cool Whip and stir with a spoon. Measure 1 1/2 cups of the cream cheese mixture--add the melted chocolate and stir until mixed. Spread the rest of the cream cheese mixture (the part without the chocolate) on top of the Oreo crumbs in the loaf pan. Sprinkle the rest of the crushed Oreos on top of the cream cheese mixture--use the back of a spoon to carefully press the crushed Oreos into the cream cheese mixture. Pour the chocolate cream cheese mixture over the top evenly. Cover the pan with foil and freeze overnight. The next day remove from freezer--cut into slices to serve.