After I came home and unpacked the groceries, I tasted the new flavor Oreos and they were delicious. I started thinking of how I was going to hide both containers from my family.
I hopped online and starting seeking out recipes to use them with. I came across this one that looked perfect and after making it for my family… wow. It’s in the “Tried and True” file forever, as it’s the perfect summer icebox cake.
Ingredients
1 – 8 ounce package Philadelphia cream cheese, softened
1/4 cup Domino powdered sugar
2 cups diced strawberries, divided
4 cups Cool Whip
32 Berry Oreos (1 package + 2 extra cookies)
Instructions:
Beat the cream cheese and sugar until creamy. Take 1 cup diced strawberries and smash them with a fork. Add to the cream cheese mixture and beat again. Fold in 2 cups Cool Whip.
Spoon 1/3 of the berry cheesecake in the bottom of an 8×8 pan. Dip the Oreos one at a time quickly in the milk and place in the bottom of the pan. Repeat these two layers and finally, cover with the last 1/3 of cheesecake.
Cover the top of the cake with 2 cups Cool Whip. Refrigerate overnight or at least for a few hours to set up. Top with extra diced strawberries.
Quick Tip – This is a totally no bake cake, but I recommend topping with strawberries right before serving to prevent the Cool Whip from getting soggy.
Thank you Inside Bru Crew Life for this recipe!
