OREO Cheesecake Football

18 servings
1h 35min Cook
Ingredient List
- 44 OREO Cookies, divided
- 2 pkg. (8 oz. each) cream cheese, softened
- ½ cup powdered sugar
- 2 Tbsp. packed brown sugar
- 1 tsp. vanilla
- 1 Tbsp. white chocolate chips
- 36 small strawberries (about 2-1/2 cups)
Nutritional Information
| Calories | 280 |
| Total fat | 16g |
| Saturated fat | 7g |
| Trans fat | 0g |
| Cholesterol | 25mg |
| Sodium | 210mg |
| Total Carbohydrate | 32g |
| Dietary fiber | 0g |
| Total sugars | 20g |
| Added sugars | 18g |
| Protein | 3g |
| Vitamin D | 0% DV |
| Calcium | 4% DV |
| Iron | 8% DV |
| Potassium | 2% DV |
- 1
Chop 4 of the cookies.
- 2
Beat cream cheese, powdered sugar, brown sugar and vanilla in medium bowl with mixer until well blended. Stir in chopped cookies.
- 3
Shape into 6-inch-long football shape on sheet of plastic wrap as shown in photo, using ends of plastic wrap sheet to help shape the cream cheese mixture as directed. Wrap tightly with plastic wrap.
- 4
Refrigerate 1 hour or until firm enough to handle.
- 5
Crush 4 of the remaining cookies into fine crumbs; place on large plate. Unwrap cream cheese football; roll in cookie crumbs until evenly coated on all sides.
- 6
Use chocolate chips to make the laces on the football.
- 7
Serve with the strawberries and remaining cookies.