Perfect for those hot days when you don’t want to put the oven on.
1/4 cup butter, melted
2 1/2 cups finely crushed (I used a food processor) cream filled chocolate biscuits, can use Oreos or Bourbon biscuits
16oz cream cheese, room temperature
1 7oz jar Marshmallow Fluff
1 cup coursely crumbled cream filled chocolate biscuits
1 tsp vanilla extract
Stir together the melted butter and crushed cookies in a medium bowl. Line the bottom and sides of a 9-inch square pan with baking parchment. Press the cookie mixture into the bottom of the prepared pan.
Beat the cream cheese, marshmallow fluff, and vanilla extract in a large bowl with an electric mixer on medium speed until light and fluffy, 3 to 4 minutes. Gently fold in the coarsely crumbled cookies. Add the cream cheese mixture to the pan, spreading it evenly over the cookie crust. Cover and chill for at least 4 hours.
This will keep in the fridge for 4-5 days.