48 Oreos, use an 18.12-ounce package ▢½ cup butter, melted ▢32 ounces cream cheese, softened ▢¾ cup sugar ▢1 teaspoon vanilla extract ▢8 ounces whipped cream
Crush 48 Oreos in large Ziploc bag using a rolling pin or in a food processor. Set aside ⅓ of the crumbs to use later.
Step 1
Mix ⅔ of the Oreo crumbs with butter and press onto bottom of 9×13 inch pan. Set aside
Step 2
In a large bowl, add cream cheese, sugar, and vanilla and beat with a mixer until blended. Fold in whipped cream and most of the crumbs you had set aside.
Step 3
Spoon the mixture over crust.
Step 4
Sprinkle with the remaining cookie crumbs.
Step 5
Refrigerate 4 hours, or until firm.
Step 6