1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
4 bars (1.55 oz each) white chocolate candy with chocolate cookie bits, unwrapped, chopped
3/4 cup Betty Crocker® Whipped vanilla frosting (from 12 oz container)
1 container (8 oz) frozen extra-creamy whipped topping with real cream, thawed
12 cream-filled chocolate sandwich cookies, chopped
1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in chopped candy bars. Press dough in bottom of pan. Bake 15 to 18 minutes or until light golden brown. Cool completely, about 1 hour.
2. In large bowl, combine frosting and whipped topping until well blended. Reserve 1/4 cup chopped cookies. Gently stir the remaining chopped cookies into frosting mixture until well blended. Spread over cookie crust. Sprinkle reserved cookies over frosting layer. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.
Recipe shared from: http://www.bettycrocker.com/recipes/cookies--n-cream-bars/3a99f0c4-b374-4b21-ada1-36108aa8fb60