Ingredients
24 Oreo Cookies (Original, dough-filled preferred)
8 oz Cream Cheese (full-fat)
16 oz Cool Whip Whipping Cream or store-bought stabilized
1/3 cup Rainbow Sprinkles (nonpareils or jimmies)
2 tbsp Unsalted Butter or vegetable shortening
1 tsp Vanilla Extract (non-alcoholic, gluten-free)
Instructions
Combine 24 Oreo cookies and 2 tbsp butter in a food processor until crumbs form.
Press the crumb mixture into a parchment-lined 9×5-inch loaf pan.
Beat 8 oz softened cream cheese and 1 tsp non-alcoholic vanilla extract until smooth.
Gently fold in 16 oz Cool Whip until semi-swirled.
Pour mixture over crust, smooth surface, and chill 45 minutes.
Evenly distribute 1/3 cup sprinkles over the chilled layer, then drizzle barely thawed Cool Whip atop.
Refrigerate for at least 4 hours before slicing with parchment overhang assistance.
Notes
Chill the pan for 15 minutes to prevent butter from melting.
Use parchment paper with overhang for easy, crease-free removal.
Mix cream cheese at cold room temperature (60-65°F). A cold mixing bowl prevents premature melting.
Store in an airtight container in the refrigerator for up to 48 hours.
- Prep Time: 15
- Cook Time: 45
- Category: No-Bake Creamy Desserts
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar (from 12]
- Calories: 170
- Sugar: 10g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg