15.25oz. Golden Double Stuf Oreo cookies, coarsely chopped
3/4cup caramel topping
Instructions
In two batches, place the regular oreo cookies in a food processor and pulse until fine crumbs form. Add the crumbs to a medium bowl along with the melted butter. Mix with a spoon until crumbs are uniformly moist. Using your fingers, press half of the crumbs into the bottom of a 9×13. Place pan in freezer for 10 minutes.
In a medium bowl, combine the Chobani yogurt and the golden oreo cookies. Mix well. Remove pan from freezer and top with half of the yogurt-cookie mixture. Drizzle the caramel sauce over top and cover that with the remaining yogurt-cookie mixture. Press the remaining half of cookie crumbs onto the top. Cover with foil and freeze for a minimum of 6 hours. Remove from freezer 10 minutes before serving. Cut into squares and serve!