Circus Animal Cookie Dream Bars

Step 1

Prepare an 8 X 8-inch baking pan by lining it with parchment so that the edges come up on the sides,. This will enable you to easily remove the bars from the pan to slice before serving.

Step 2

Place 1 package of the Circus Animal Cookies into a food processor and pulse into finely ground crumbs.

Step 3

In a medium microwavable bowl, melt butter for 20 - 30 seconds.

Step 4

Pour the cookie crumbs into the butter and mix well.

Step 5

Place the crumbs into the prepared baking pan and pat down firmly, spreading to all of the edges.

Step 6

Put the pan into the freezer to set for a minimum of 30 minutes.

Step 7

In a medium bowl, whisk together the vanilla pudding and milk.

Step 8

DO NOT use the amount of milk as called for on the pudding box. We want the pudding to have a firmer consistency.

Step 9

Place into refrigerator to chill.

Step 10

In a mixing bowl, beat the cream cheese until soft.

Step 11

Add the confectioners’ sugar and 2-3 drops of red food coloring.

Step 12

Beat until thoroughly combined, scraping down the sides and bottom of the mixing bowl.

Step 13

If desired, add more red food coloring until desired hue is reached.

Step 14

Fold in one cup of Cool Whip until well mixed.

Step 15

Place dollops of pudding on top of the frozen cookie crust and gently spread. *See Note.

Step 16

Place dollops of the cream cheese on top of the pudding and gently spread to the edges of the pan.

Step 17

Evenly spread the remaining Cool Whip over the pudding.

Step 18

Sprinkle the colored nonpareils over the Cool Whip.

Step 19

In a small microwavable bowl, place the white chocolate chips and microwave for 30 seconds. Stir. Reheat for another 10 seconds, stir and reheat if needed again until completely melted and smooth, taking care not to overheat.

Step 20

Add a few drops of red food coloring and mix, adding more if needed until the desired hue is reached. Place melted chocolate into a sandwich bag and cut off a small corner.

Step 21

Starting at one of the pan corners, pipe the chocolate over the nonpareils to the opposite corner and repeat in opposite direction.

Step 22

Sprinkle with additional nonpareils.

Step 23

In a plastic bag, place 1/2 the remaining bag of cookies and crush into uneven pieces. Scatter cookie pieces over dessert.

Step 24

Place pan into the refrigerator for a minimum of two hours.

Step 25

A half hour before serving, place pan into freezer. This will allow it to be sliced easily.

Step 26

When ready to serve, lift bars out of the pan by the parchment.

Step 27

Peel the parchment away from the sides and slice with a large knife. I find it easiest to slice them when the knife has been placed under some warm running water and then dried.