Ingredients

26 OREO Cookies, divided
3 Tbsp. butter, melted
2 pkg. brick cream cheese, (8 oz. each), softened
0.5 cup sugar
1 pkg. white baking chocolate, (4 oz.), melted
1 cup heavy whipping cream, whipped
1 cup blackberries, EACH, blueberries and raspberries

Putting it together

1.Line 13x9-inch pan with foil, with ends extending over sides; spray with cooking spray. Chop 4 cookies; reserve for later use.
2.Crush remaining cookies; mix with butter. Press into bottom of prepared pan. Refrigerate until ready to use.
3.Beat cream cheese and sugar in large bowl with mixer until blended. Add melted chocolate; mix well.
4.Add whipped cream; stir with whisk just until blended. Spread over crust.
5.Top with berries and reserved chopped cookies; press gently into dessert to secure.
6.Refrigerate 2 hours or until firm. Use foil handles to remove dessert from pan before cutting into squares.

Tips and Tricks

Snack Mindfully: Minimize distractions when eating to give each bite your full attention so you are savoring the flavor and not eating mindlessly.

For Easier Cutting: For cleaner edges, freeze the prepared dessert 30 min. after refrigerating it as directed. Use a sharp thin-bladed knife to cut the dessert into squares, carefully wiping the blade clean with a damp paper towel after each cut.

Note: This cool dessert can be refrigerated up to 24 hours before serving.

How to Serve Frozen: To serve as a frozen dessert, prepare recipe as directed except do not top with berries and reserved chopped cookies. Freeze up to 1 week. When ready to serve, let dessert stand at room temperature for 30 min. or until slightly softened. Top with berries and reserved chopped cookies before serving.

Fun Variation: After cutting the chilled dessert into 20 squares, cut each square diagonally in half to make 2 triangles. Place 2 triangles on each dessert plate, then sprinkle lightly with powdered sugar.

Nutritional Information

Makes 20 Servings