Prep
0-15 min
Cook
6 HRS
Calories
280
Ingredients
12
vanilla creme-filled chocolate sandwich cookies, finely crushed
1/4 cup
butter or margarine, melted
2 tubs
(8 oz. each) PHILADELPHIA Cream Cheese Spread
1 can
(14 oz.) sweetened condensed milk
Instructions
Step 1
Line 9-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Combine cookie crumbs and butter; press onto bottom of prepared pan.
Step 2
Melt 4 oz. chocolate as directed on package. Beat cream cheese spread in large bowl with mixer until creamy. Gradually beat in milk, then melted chocolate. Whisk in COOL WHIP; pour over crust.
Step 3
Freeze 6 hours. Meanwhile, make chocolate curls from remaining chocolate. (See tip.)
Step 4
Remove dessert from freezer 15 min. before serving; let stand at room temperature to soften slightly. Use foil handles to lift dessert from pan; cut into squares. Garnish with chocolate curls.