(by Shirley McNevich)
12 regular sized Oreo cookies + extra for crushing
1 - 8oz. Philadelphia cream cheese (softened)
1/2 cup white sugar
1 - 8oz. Cool Whip (thawed)
In a mixer add cream and white sugar--beat. Add Cool Whip--beat until smooth. Line cupcake pans with 12 paper cupcake liners and place one Oreo cookie flat on the bottom of each cupcake liner. Spoon the cream cheese mixture evenly on top of the Oreo cookies. Crush a few extra Oreo cookies and sprinkle the crushed cookies on top of the batter in each cupcake liner. Refrigerate overnight before serving.
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