(by Shirley McNevich)
50 Oreo cookies
1/4 cup Parkay margarine (melted)
4 - 8oz. Philadelphia cream cheese (softened)
1 cup white sugar
1 tsp. vanilla
4 eggs
Add 30 cookies to a Ziploc bag--crush them finely with a rolling pin (or you can use a food processor). In a bowl add finely crushed Oreos and melted margarine--stir until mixed. Press the cookie mixture into the bottom of a greased 9 x 13 cake pan. In a mixer add cream cheese, white sugar, vanilla and eggs--beat. Remove bowl from mixer. Add 20 cookies to a Ziploc bag--crush them coarsely with a rolling pin (or you can use a food processor). Measure 1 1/2 cups of the coarsely chopped cookies--add them to the cream cheese batter and stir with a spoon. Pour the cream cheese mixture over the prepared crust. Sprinkle all of the remaining coarsely chopped cookies evenly over the top. Bake at 350 degrees for 40 minutes or until center is almost set. Cool completely. Refrigerate overnight.
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