Ingredients

12 OREO Cookies, divided
1 pkg. (8 oz.) brick cream cheese, softened
¼ cup sugar
1 cup thawed frozen whipped topping
⅓ cup seedless raspberry jam

Putting it together

1.
Use serrated knife to cut 2 cookies into quarters. Coarsely chop remaining cookies.
2.
Mix cream cheese and sugar in medium bowl until blended. Gently stir in whipped topping; spoon into resealable plastic bag. Cut small piece off 1 bottom corner of bag. Microwave jam in microwaveable bowl on HIGH 10 sec.; stir.
3.
Layer half each of the chopped cookies, cream cheese mixture and jam evenly in 8 (3-oz.) shot glasses; repeat layers. Garnish with quartered cookies.

Tips and Tricks

Make Ahead:Desserts can be prepared ahead of time. Assemble as directed, except do not top with the quartered cookies. Refrigerate up to 24 hours. Garnish with quartered cookies just before serving.

Variation:Prepare using OREO Reduced Fat Cookies, Neufchatel cheese and reduced-fat frozen whipped topping.

Variation:Prepare desserts in mini dessert glasses.

Nutrition Information

Calories:	270
Total fat:	15g
Saturated fat:	8g
Trans fat:	0.5g
Cholesterol:	40mg
Sodium:	190mg
Total Carbohydrate:	31g
Dietary fiber:	0g
Total sugars:	24g
Protein:	3g
Calcium:	4% DV
Iron:	4% DV