Cream Cheesecake Bars- Ingredients 20 chocolate sandwich cookies ground into crumbs in food processor 4 tablespoons melted butter 8 ounces cream cheese, softened ½ cup sugar 1 cup sour cream 8 ounces Cool Whip, thawed (or 1 cup whipping cream, whipped to stiff peaks with 2 tablespoons powdered sugar) 2 cups mini chocolate sandwich cookies coarsely chopped, divided Instructions Line the bottom of an 8 x 8 pan with aluminum foil. In a small bowl combine cookie sandwich crumbs with melted butter until all of the butter is absorbed. Press the chocolate cookie crumb mixture into the bottom of the pan and press with fingers until mixture is compacted. Freeze for 15 min. In a medium bowl, place cream cheese and sugar and mix until light and fluffy. Add sour cream and mix until combined. Fold in thawed Cool Whip or homemade whipped topping and stir until combined. Pour half of the cream cheese filling on top of the crust. Scatter 1 cup of the chopped cookies over the batter and gently add the rest of the cream cheese filling over top. Scatter the remaining chopped chocolate cookies on top. Refrigerate for at least 5 hours or until set. Cut into squares and serve immediately. Notes I freeze mine to get them even to set up even more. If you want a creamier bar, refrigerate.
Posted on: Thu, 31 Jul 2014 16:08:23 +0000
Trending Topics
Recently Viewed Topics
© 2015