- 19.1 oz. Double Stuf Oreo cookies family size
- 8 tbsp. salted butter melted
- 32 oz. Vanilla Chobani Greek Yogurt
- 15.25 oz. Golden Double Stuf Oreo cookies, coarsely chopped
- 3/4 cup caramel topping
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!
Calories: 331kcal | Carbohydrates: 46g | Protein: 6g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 14mg | Sodium: 285mg | Potassium: 126mg | Fiber: 1g | Sugar: 25g | Vitamin A: 155IU | Calcium: 18mg | Iron: 3mg