NOM NOM NOM…..
If you are looking for that one dessert that will have everyone indulging, this is it! I have made this several times using different cake batters. I love chocolate, but I have made this using Red Velvet cake batter as well, and I prefer the chocolate!
This dessert needs to be refrigerated due to the cream cheese and whipped cream, and its best sered chilled! Perfect for cookouts, summer brunch or a late night treat. Let me know what you think. If you have a favorite summer dessert, please share below! Enjoy!!
1 Hr(s) 20 Min(s)
20 Min(s) Prep
1 Hr(s) Cook
1 pkg. (2-layer size) devil’s food cake mix
1 pkg. (4 oz.) BAKER’S Semi-Sweet Chocolate (or you can use white chocolate)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 cups thawed COOL WHIP Whipped Topping
12 OREO Cookies, coarsely crushed
2. Prepare cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
3. Microwave chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies.
4. Place 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze; let stand 10 min. or until firm. Keep refrigerated.
% Daily Value*
Total Carbohydrates 49g
* Percent Daily Values are based on a 2,000 calorie diet.