Individual Cookie & Cream Dessert Cups

Ingredients:

Directions:

1. Add the Oreos to the bowl of a food processor. Pulse until fine crumbs. Remove 2 cups to a mixing bowl (set the remaining 1 cup aside).
2. Add the melted butter and stir to combine.
3. Use a spoon to scoop into 25 2-oz plastic cups. Use one of the plastic cups to press the crumbs into the bottom of each cup. Place the cups on a baking sheet.
4. Add the cream cheese and sugar to the bowl of a stand mixer. Beat until well combined and smooth.
5. Add the heavy whipping cream and vanilla extract. Whip on medium-high until light and fluffy.
6. Fold in the remaining cup of Oreo crumbs.
7. Add the mixture to a piping bag or Ziploc bag and snip off the tip. Pipe the mixture into each cup, about ¾ full.
8. Top each with a mini-Oreo. Place a cover on each cup and refrigerate until chilled, about 1 hour. You can also enjoy immediately but any leftovers should be stored in the fridge. Enjoy!