2 1/2cups300g red velvet sandwich cookies, crushed (about 25 Oreos)
16oz.450g or 2 packs cream cheese, softened
7oz.202g marshmallow creme (such Jet-Puffed)
1cup150g coarsely crumbled red velvet sandwich cookies (about 7 cookies)
Line the bottom and sides of a 9 inch square pan with foil that overhangs all four sides of the pan. Lightly coat foil with cooking spray.
For the crust, stir together melted butter and crushed cookies in a medium bowl. Press the cookie mixture into the bottom of the pan.
For the filling, beat the marshmallow cream, softened cream cheese and vanilla in a large bowl on medium speed until light and fluffy. Gently fold the coarsely crumbled cookies into the cream cheese mixture and add to the pan. Spread evenly over the cookie crust. Cover and refrigerate for at least 4 hours, or up to 3 days.
Lift mixture from the pan by pulling straight up on the foil overhangs. Cut into bars or squares while still cool, and garnish with more crumbled cookies or cookie halves.
Keyword cookie bars, marshmallow cream, red velvet oreos