Yummy Cookies and Cream Bars
2 to 3
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Crisco® Original No-Stick Cooking Spray
1 1/2 cups
Pillsbury BEST® All Purpose Flour
1 1/2 cups sugar
3/4 cup butter, room temperature
2/3 cup sweetened cocoa powder plus 2 tbsps., divided
1/2 cup milk
3 large eggs, divided
2 teaspoons vanilla extract, divided
3 (8 oz.) packages cream cheese, softened, divided
1 (14 oz.) can
Eagle Brand® Sweetened Condensed Milk
1 tablespoon cornstarch
2 cups chopped creme-filled chocolate sandwich cookies (about 20 cookies)
1 (8 oz.) container frozen whipped topping, thawed
1/4 cup finely crushed creme-filled chocolate sandwich cookies (about 3 cookies)
HEAT oven to 350°F. Spray 13 x 9-inch baking pan with no-stick cooking spray. Line bottom and short sides of pan with aluminum foil. Spray foil with no-stick cooking spray.
COMBINE flour, sugar, butter, cocoa, milk, 2 eggs and 1 teaspoon vanilla in large bowl. Mix with electric mixer until well blended. Spread on bottom of prepared pan.
BEAT 2 1/2 packages cream cheese until smooth in large bowl. Add sweetened condensed milk, remaining egg, cornstarch and remaining vanilla; mix until blended. Stir in chopped cookies by hand. Pour batter over crust.
BAKE 40 minutes or until top is lightly brown. Cool completely.
COMBINE whipped topping with 2 tablespoons cocoa in small bowl; spread on top of cooled bars. Top with crushed cookies. Cover and chill 3 to 4 hours. Cut into bars.