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Beat the cream cheese, Nutella, and cocoa powder until creamy. Add 2 cups of Cool Whip and beat until completely mixed in.
Spread 2 Tablespoons of the chocolate mixture on the bottom of an 8×8 pan.
Dip one cookie at a time in the milk. Layer 16 cookies in the bottom of the pan. Spread 1/2 of the chocolate cheesecake on top. Repeat the layers.
Cover the top with the remaining Cool Whip. Chill for 3-5 hours.
Cut into 16 slices and serve with fresh diced strawberries.
Nutrition Information: YIELD: 16 SERVING SIZE: 1
Amount Per Serving: CALORIES: 253TOTAL FAT: 16gSATURATED FAT: 9gTRANS FAT: 0gUNSATURATED FAT: 2gCHOLESTEROL: 15mgSODIUM: 145mgCARBOHYDRATES: 28gFIBER: 2gSUGAR: 18gPROTEIN: 3g
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