Frozen Cheesecake Squares

Mygsds

Girls coming tonite so will be making this for dessert.... Always a favorite when I make this.
Can save calories by using cool whip light, and low fat. Cream cheese, but I did not..
I have also cheated and used chocolate syrup instead of bakers chocolate.. Still fabulous


http://www.kraftrecipes.com/recipes/frozen-cheesecake-squares-133842.aspx#


what you need
20 OREO Cookies, finely crushed (about 2 cups)
1/4 cup butter, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened..
1/2 cup sugar
1 tsp. vanilla
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 oz. BAKER'S Semi-Sweet Chocolate
make it

LINE 9-inch square pan with foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press onto bottom of pan.

BEAT cream cheese, sugar and vanilla in large bowl with mixer until light and fluffy. Add 2 cups COOL WHIP; beat on low speed until blended. Spread over crust. Freeze 4 hours or until firm.

MICROWAVE remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1 min.; stir until chocolate is completely melted and mixture is well blended. Cool slightly. Use foil handles to lift cheesecake from pan. Drizzle with chocolate mixture.

kraft kitchens tipsSIZE WISEEnjoy your favorite foods on occasion but remember to keep tabs on portions.NOTESpoon chocolate mixture into small resealable plastic bag; seal bag. Cut small piece from bottom corner of bag; squeeze to drizzle chocolate over dessert.
HOW TO SOFTEN CREAM CHEESEPlace completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.

Calories 170 Total fat 12 g Saturated fat 8 g Cholesterol 30 mg Sodium 135 mg Carbohydrate 15 g Dietary fiber 1 g Sugars 10 g Protein