INGREDIENTS

• 8-ounce package cream cheese, softened

• ½ cup caramel ice cream topping

• ½ teaspoon coarse ground sea salt

• 32 Oreo cookies (4 packets)

• 6 ounces strong coffee, cooled (and sweetened if you’re like me)

• 4 cups Cool Whip, divided

Other ingredients for Decoration
.caramel and .
chocolate syrups
.sea salt

INSTRUCTIONS

• Prepare an 8-inch by an 8-inch baking tray with non-stick paper.

• In a mixing bowl, stir together the caramel topping and sea salt. Be careful with the salt as you can always add more but you can’t take away.

• Beat the cream cheese and caramel until creamy. Fold in 3 cups of Cool Whip.

• Dip 16 Oreo cookies in the prepared and cooled coffee and place biscuit’s carefully in the bottom of the prepped tray.

• Spread half the caramel cheesecake mixture over the Oreo cookies.

• Repeat the layers with the remaining cookies and caramel cheesecake.

• Spread 1 cup of Cool Whip over the top. Refrigerate until well set.

• Top with extra Cool Whip and decorate with caramel and chocolate syrups, and extra sea salt if desired.

• Cut into 9 squares, using a knife dipped in boiling water.

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