Chocolate-Covered OREO Cookie Cake

Chocolate-Covered OREO Cookie Cake
By: Kraft Philadelphia

1 pkg (2-layer size) devil’s food chocolate cake mix
4 squares BAKER’S semi-sweet chocolate
¼ cup (1/2 stick) butter
1 pkg (8oz) cream cheese, softened
½ cup granulated sugar
2 cups thawed COOL WHIP topping
12 OREO cookies, coarsely crushed

Heat oven to 350 degrees

Prepare cake batter and bake in 2 (9 inch) round pans as directed on the package. Cool cakes in pans 10 minutes. Invert cakes onto wire racks; gently remove pans. Cool cakes completely.

Microwave chocolate and butter in a small microwaveable bowl for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Cool 5 minutes.

Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies. Stack cake layers on plate, spreading cream cheese mixture between layers. Spread top with chocolate glaze; let stand until firm. Keep refrigerated.

***Note: If the chocolate glaze becomes too thick, microwave 20-30 seconds or until desired consistency.

Makes 16 servings