– 25 OREO cookies (regular or double-stuffed), crushed – 5 Tbsp. butter, melted – 16 oz. (2 - 8 oz. blocks) cream cheese, room temperature – 1 c. powdered sugar – 1 tsp. vanilla – 1 (8 oz.) container, frozen whipped topping, thawed – 1 c. broken OREO pieces (about 10 cookies) Topping: – 1 1/2 c. semi-sweet chocolate chips – 1/2 c. heavy whipping cream – 8 OREO's, sliced in half
With a hand or stand mixer, cream together the cream cheese and powdered sugar and mix until creamy and slightly fluffy. Add the vanilla and mix. Gradually add in the thawed whipped topping. Fold in the broken OREO cookie pieces, and mix together. Spread the mixture evenly over the top of the crust, making sure to spread firmly and evenly into corners of the pan. Refrigerate for at least 1-2 hours, or until firmly set.