1 cup crushed OREO Original Cookies
50g butter, melted
500g block PHILADELPHIA Cream Cheese, softened
3/4 cup caster sugar
3 teaspoons gelatine, dissolved in 1/4 cup boiling water
2 tablespoons lemon juice
1 cup cream, lightly whipped
100g OREO* Chocolate Crème Cookies, crushed
50g OREO* Chocolate Crème Cookies, extra, roughly chopped
the crumbs and butter and press into a lined 20cm springform pan. Chill.
the Philly* and sugar with an electric mixer until smooth.
Fold in the gelatine mixture, lemon juice, cream and OREO* Chocolate Creme Cookie crumbs.
the filling into the prepared crust, refrigerate for 30 minutes.
Sprinkle with extra OREOs* and refrigerate for another for 2 hours or until set.
I've been keeping this recipe in my file for a long time so I don't remember where I got it from last time. Therefore, no proper credit I'm sorry. I wanted to bake something else now but without the oven is really difficult to do anything T_T