RITZ Coated French Toasted OREO Cookies
16 servings
40min Cook
Ingredient List
- 1 egg
- ¼ cup milk
- 12 RITZ Crackers, crushed
- 16 OREO Cookies
- 1 Tbsp. butter, divided
- 1 cup thawed frozen whipped topping
- 1 cup EACH raspberries and coarsely chopped strawberries
- ⅓ cup maple-flavored or pancake syrup
Nutritional Information
| Calories | 120 |
| Total fat | 5g |
| Saturated fat | 2g |
| Trans fat | 0g |
| Cholesterol | 15mg |
| Sodium | 90mg |
| Total Carbohydrate | 17g |
| Dietary fiber | 1g |
| Total sugars | 9g |
| Added sugars | 8g |
| Protein | 1g |
| Vitamin D | 0% DV |
| Calcium | 2% DV |
| Iron | 4% DV |
| Potassium | 2% DV |
- 1Cover small baking sheet with parchment. Whisk egg and milk in small shallow dish until blended. Place crushed crackers in second shallow dish.
- 2Dunk 1 cookie into egg mixture, then cracker crumbs, turning to evenly coat both sides of moistened cookie with crumbs. (See Note.) Gently press crumbs into both sides of cookie to secure; place on prepared baking sheet. Repeat with remaining egg mixture and cookies.
- 3Melt half the butter in large skillet over medium heat. Add 6 cookies; cook 30 sec. to 1 min. on each side or just until golden brown on both sides. (Do not overcook.) Place cookies on serving plate. Repeat with remaining butter and cookies.
- 4Serve warm topped with whipped topping, berries and syrup.