Prep Time 25m
Cook Time 40m
Ready Time 300m
Yield 2 to 3 dozen bars

  • Crisco® Original No-Stick Cooking Spray
  • 1 1/2 cups Pillsbury BEST™ All Purpose Flour
  • 1 1/2 cups sugar
  • 3/4 cup butter, room temperature
  • 2/3 cup sweetened cocoa powder plus 2 tbsps., divided
  • 1/2 cup milk
  • 3 large eggs, divided
  • 2 teaspoons vanilla extract, divided
  • 3 (8 oz.) packages cream cheese, softened, divided
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 tablespoon cornstarch
  • 2 cups chopped creme-filled chocolate sandwich cookies (about 20 cookies)
  • 1 (8 oz.) container frozen whipped topping, thawed
  • 1/4 cup finely crushed creme-filled chocolate sandwich cookies (about 3 cookies)
Preparation Directions
  • Step 1Heat oven to 350°F. Spray 13 x 9-inch baking pan with no-stick cooking spray. Line bottom and short sides of pan with aluminum foil. Spray foil with no-stick cooking spray.
  • Step 2Combine flour, sugar, butter, cocoa, milk, 2 eggs and 1 teaspoon vanilla in large bowl. Mix with electric mixer until well blended. Spread on bottom of prepared pan.
  • Step 3Beat 2 1/2 packages cream cheese until smooth in large bowl. Add sweetened condensed milk, remaining egg, cornstarch and remaining vanilla; mix until blended. Stir in chopped cookies by hand. Pour batter over crust.
  • Step 4Bake 40 minutes or until top is lightly brown. Cool completely.
  • Step 5Combine whipped topping with 2 tablespoons cocoa in small bowl; spread on top of cooled bars. Top with crushed cookies. Cover and chill 3 to 4 hours. Cut into bars.
Eagle Brand is a trademark of Eagle Family Foods Group, LLC, used by permission.
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