26 Oreo cookies
1 stick melted unsalted butter
2 - 8 oz. packages cream cheese, softened
3/4 cup sugar
1 1/2 teaspoons vanilla
1 jar Hot Fudge Topping, slightly warmed
Crush Oreo cookies in a food processor until you get fine crumbs. Place in a small bowl, pour in melted butter, a bit at a time, until crumbs are moist. Fill a cupcake tin with cupcake liners. Add about 2 teaspoons of the crumb mixture into each liner pressing gently to form the crusts. Add 1 teaspoon of the hot fudge topping on top of the crumbs. Refrigerate for about 30 minutes to set. In a separate bowl, mix together cream cheese, vanilla and remaining sugar until well blended. Spoon or pipe cream cheese mixture on top of each crust. Top with extra Oreo crumbs or a mini Oreo cookie, if desired. Refrigerate 3 hours before serving.
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