This recipe has been a great success over at Center Cut Cook! It has received plenty of wonderful feedback from readers – let’s take a look at what some of them have said about it:

I made these for a family party and it was a huge hit! Will definately be making this again. So yummy!

Okay I’m glad I’m not the only one who is sooooo okay with canned cherry pie filling. I LOVE it. Pair it with some oreos and I’m sold! These look fabulous

I can’t wait to try this. I would love to make this for my daughters baby shower.

Ingredients

1 package regular Oreo cookies (not Double Stuff) (about 36 cookies–you will use the whole cookie, including the filling)
6 Tablespoons butter, melted (I used Land O’Lakes)
Two 8-ounce packages cream cheese, softened to room temperature (I went with Philadelphia)
3/4 cup powdered sugar
2 Tablespoons cold milk
One 12-ounce tub of Cool Whip
One 21-ounce can cherry pie filling

Instructions:

Spray a 9 x 13 inch baking dish with non-stick cooking spray.

Crush 36 Oreo cookies in a food processor or place them in a large ziplock bag and crush them with a rolling pin.

Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. Transfer the mixture to the baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the filling.

Beat the cream cheese until light and fluffy. Add in 3/4 cup powdered sugar and 2 Tablespoons cold milk and mix to combine. Stir in a 12 ounce tub of Cool Whip.

Spread the cream filling over the cookie crust.

Use a spatula to spread the cherry pie filling over the top.

Place in the freezer for one hour or the refrigerator for two hours before serving.

(Yummy Candied Pecan Blondies!) NEXT PAGE>>

Quick tip: If you don’t have a food processor, place the Oreos in a large ziplock bag and crush them with a rolling pin.

Thanks to Center Cut Cook for this yummy no-bake dessert recipe.