1 (8 oz) package cream cheese, softened
1 packet Salted Butterscotch Cheese Ball Mix
1 (8 oz) container frozen whipped topping, thawed (divided)
32 chocolate crème sandwich cookies (like Oreo®)
¾ cup strong coffee, cooled
3 tablespoons creamy caramel sauce, warmed
2 teaspoons coarse or flaky sea salt
Instructions:
Prepare the Cream Cheese Mixture:
In a medium bowl, beat the softened cream cheese and the Salted Butterscotch Cheese Ball Mix together using an electric mixer until the mixture is smooth and fluffy. Gently fold in 2 cups of the thawed whipped topping until fully combined.
Layer the Cookies:
Dip 16 chocolate crème sandwich cookies in the cooled coffee, one at a time, and arrange them in the bottom of an 8×8-inch baking pan. Spread half of the cream cheese mixture over the cookies.
Repeat the Layers:
Add another layer of the remaining cookies, then top with the rest of the cream cheese mixture. Finally, spread the remaining whipped topping over the top.
Drizzle and Season:
Drizzle the warmed creamy caramel sauce over the whipped topping and sprinkle with coarse or flaky sea salt.
Chill:
Cover and refrigerate the cake for at least 1 hour before serving to allow the layers to set.
Nutrition Information (per serving):
continued on next page
