Because it's sooo hot here in Kansas City, we try to "cook" as much without the oven as we can. Since I firmly believe that "life's short, eat dessert first" is something we should all strive for, I've decided to share another favorite sweet eat. Enjoy and stay cool!1 pkg. (16.6 oz.) OREO Cookies, divided
1/4 cup butter, melted
4 pkg. (8 oz. each) Cream Cheese, softened
3/4 cup sugar
1 tsp. Vanilla
1 tub (8 oz.) Whipped Topping, thawed
CHOP 15 cookies coarsely. Set aside.
Finely crush remaining cookies; dump into your 13 x 9 stoneware pan; mix in butter. Press onto bottom pan. Refrigerate while preparing filling.
BEAT cream cheese, sugar and vanilla in large bowl with mixer until well blended. Gently stir in whipped topping and chopped cookies; spread onto crust.
REFRIGERATE 4 hours or until firm.
**You can make a smaller batch by cutting all ingredients in half; make this in your 8 x 8 baker or your new stoneware pie plate (pictured above).
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