Ingredients

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• 24 OREO cookies
• 2 tablespoons of melted butter
• 1 can of condensed milk
• ½ cup of lemon juice
• 1 tablespoon of lemon zest
• 8 ounces frozen/thawed whipped topping

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Preparation

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For the base:

1.MELT the butter in the microwave for 35 seconds.

2.CRUSH the OREO cookies into coarse pieces with your hands, reserving a portion to break.

3.MIX the cookie pieces with the melted butter until you get a dough.TIP: If you don't have a food processor, you can put the cookies inside a food bag and beat them with a rolling pin or rolling pin, so that they are crushed, and mix it in a bowl with the butter.

4.POUR the dough into a mold until the bottom is completely covered and refrigerate while preparing the rest of the recipe.

For the filling:

1.PART in half with a serrated knife the reserved OREO cookies.

2.WHISK the condensed milk, lemon juice and1 teaspoon lemon zest until incorporated.

3.ADD the thawed whipped topping and mix with a spatula in an encircling manner.

4.POUR the previously prepared mixture into the mold, until ¾ covered.

5.INCORPORATE to the mixture the OREO cookies cut in half in a spiral shape.

6.REFRIGERATE for 3 hours.

7.DESMOLD into cream cheese rolls.

8.DECORATE on a plate or tray the cheesecake bites forming a tower.

9.SERVE with lemon zest and crushed OREO cookie.