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Ingredients
1 pkg. (6 oz.) SNACKWELL'S Mint Creme Cookies, divided
1 pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese, softened
1/2 cup sugar
1 container (8 oz.) BREYERS Vanilla Lowfat Yogurt
1 tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed
1 OREO Pie Crust (6 oz.)
Preparation
HALVE 4 of the cookies; reserve for garnish. Finely chop remaining cookies; set aside.
BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add yogurt; mix well. Gently stir in whipped topping and chopped cookies. Spoon into crust.
REFRIGERATE 3 hours or until firm. Top with reserved cookies just before serving. Garnish with additional whipped topping.
1 pkg. (6 oz.) SNACKWELL'S Mint Creme Cookies, divided
1 pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese, softened
1/2 cup sugar
1 container (8 oz.) BREYERS Vanilla Lowfat Yogurt
1 tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed
1 OREO Pie Crust (6 oz.)
Preparation
HALVE 4 of the cookies; reserve for garnish. Finely chop remaining cookies; set aside.
BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add yogurt; mix well. Gently stir in whipped topping and chopped cookies. Spoon into crust.
REFRIGERATE 3 hours or until firm. Top with reserved cookies just before serving. Garnish with additional whipped topping.
