Ingredients
- 3 packs OREO cookies
- 75 g olive oil
- 200 g PHILADELPHIA Light
- 50 g sugar
- 200 ml semi-skimmed milk
- 150 ml double cream
- 15 g gelatine
2 hour 30 minute
Medium
5Servings
Preparation
- Ready to raise the bar? Start by finely crushing 25 cookies and mix with melted butter. Press the mixture into a small rectangular cake tin.
- Dissolve the gelatine in a bowl with some of the milk over a pot of boiling water.
- Next, add the remainder of the milk. Whisk the cream until it becomes whipped cream. Whisk the sugar and PHILADELPHIA Light together also.
- Carefully add to the milk/gelatine mixture. Fold in the cream and pour the mixture over the cookie base.
- Then chill in the fridge for at least two hours before serving. Decorate with chopped OREO cookies and your OREO Bars are ready for action!
