Frozen Cheesecake Squares

1. 1

   Line 9-inch square pan with Reynolds Wrap Aluminum Foil, with ends of foil extending over sides.

2. 2

   Mix cookie crumbs and butter; press onto bottom of pan.

3. 3

   Beat cream cheese, sugar and vanilla in large bowl with mixer until light and fluffy.

4. 4

   Add 2 cups COOL WHIP; beat on low speed until blended.

5. 5

   Spread over crust.

6. 6

   Freeze 4 hours or until firm.

7. 7

   Microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1 min.

8. 8

   ; stir until chocolate is completely melted and mixture is well blended.

9. 9

   Cool slightly.

10. 10

    Use foil handles to lift cheesecake from pan.

11. 11

    Drizzle with chocolate mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.