Ingredients:

  • 8 oz Neufchâtel Cheese, softened
  • 0.5 cup Plain Non-Fat Greek Yogurt
  • 0.5 cup Light Whipped Topping, thawed
  • 0.5 cup Powdered Sugar, sifted
  • 1 tsp Pure Vanilla Extract
  • 13 Oreo Cookies, crushed
  • 0.125 tsp Fine Sea Salt

Instructions:

  1. In a large mixing bowl, beat the softened Neufchâtel cheese and Greek yogurt on medium speed for approximately 2 minutes until the mixture is completely smooth and free of lumps.
  2. Sift the powdered sugar into the bowl. Add the vanilla extract and sea salt. Start the mixer on low speed, then increase to medium-high and beat for 60 seconds until glossy and aerated.
  3. Place Oreo cookies in a zip-top bag and crush into varying sizes. Using a silicone spatula, gently fold the cookie pieces into the cream base until evenly distributed.