I could eat this aaaaaaaaallllllllllllll daaaaaaaaaayyyyyyyyyy!!!!! Its so easy and so yummy!!
- 350g OREO Cookies
- 80g butter, melted
- 375g block PHILADELPHIA Cream Cheese, cubed and softened
- 1/2 cup caster sugar
- 1 teaspoon vanilla essence
- 1 cup thickened cream
- 3 teaspoons powdered gelatine, dissolved in 1/4 cup boiling water
- 200g white chocolate, melted, cooled slightly
- Place 250g of the oreo cookies in a food processor and process into fine crumbs. Add the butter and process to combine. Press the mixture into an 18cm × 28cm lamington tin lined with cling wrap or baking paper and refrigerate 30 minutes.
- Beat the Philly, sugar and vanilla with an electric mixer until smooth, then beat in the cream. Stir through the gelatine mixture and white chocolate.
- Roughly chop the remaining cookies and stir through the Philly mixture then pour over the oreo base. Cover and refrigerate until set. Cut into slices or squares to serve.
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