HOW TO MAKE IT :
- Place cookies in a large resealable gallon size bag. Seal all but 1″ of the bag (so air can escape) and crush with a rolling pin.
- Stir cookie crumbs and melted butter with a fork. Press into an 8-inch or 9-inch square pan.
- Add cream cheese, powdered sugar, and vanilla to a large mixing bowl. Mix with a hand mixer until smooth, then mix in one container (8-ounces) of whipped topping. Reserve other container for topping.
- Slice berries as desired.
- Assemble the dessert: spread half the cheesecake mixture on top the crust. Spread half the berries on top. Cover with the remaining cheesecake mixture and top with remaining berries.
- Top the dessert with about half the remaining whipped topping. Crush more cookies and sprinkle on top, if desired. Chill for about an hour before serving.
- Store in refrigerator for 1-2 days.
NUTRITION INFORMATION
Serving: 1serving | Calories: 296kcal | Carbohydrates: 34g | Protein: 2g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 159mg | Potassium: 73mg | Fiber: 2g | Sugar: 23g | Vitamin A: 500IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
