Step 1

Place about 15 of the cookies in a gallon size Ziploc bag. Crush the cookies using a rolling pin. You should still have some nice chunks.

Step 2

Place the remaining cookies into a food processor until they become finely crushed. Mix with butter.

Step 3

Place the finely crushed cookies onto bottom of a 13x9-inch pan. Press them out evenly to form the crust. Refrigerate while preparing filling.

Step 4

Next, combine the cream cheese, sugar and vanilla in a stand mixer or with a hand mixer. Mix until well blended.

Step 5

Gently stir in whipped topping and chopped cookies. Spoon the batter over the crust and spread it out evenly. Cover.

Step 6

Refrigerate 4 hours or until firm.

Step 7

Enjoy!