24.3 oz.oatmeal cream pie sandwich cookiesunwrapped
16oz.cream cheesesoftened
⅔cupgranulated sugar
16oz.whipped toppingthawed (Cool Whip)
Instructions
Flatten 10 oatmeal cream pies with your hands or a spatula and place them into a 9x13 baking dish. Press into the bottom of the dish, filling all gaps and holes and making a crust. Set aside.
Mix together cream cheese and sugar with a mixer until smooth.
Beat in whipped topping until smooth.
Spread mixture on top of crust.
Cut remaining oatmeal cream pie cookies into small pieces and sprinkle on top of cheesecake.
Cover and refrigerate 4-6 hours (or overnight) until ready to serve.
Notes
This recipe can be made simpler by buying Philadelphia No Bake Cheesecake Filling tubs over making homemade (as shown). Clean knife before each slice to ensure clean cuts.