HEAT oven to 350F.
PREPARE cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert cakes onto wire racks; gently remove pans. Cool cakes completely.
MICROWAVE chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min.
MEANWHILE, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies. Stack cake layers on plate, spreading cream cheese mixture between layers. Spread top with chocolate glaze; let stand until firm. Keep refrigerated.
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|Serving Size: 1 Serving (85g)|
|Recipe Makes: 16|
|Calories from Fat: 155 (50%)|
|Amt Per Serving||% DV|
|Total Fat 17.2g||23 %|
|Saturated Fat 10g||50 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 23.8mg||7 %|
|Sodium 132.5mg||5 %|
|Potassium 108.2mg||3 %|
|Total Carbohydrate 39.6g||12 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 38.5g|
|Protein 2.5g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 310
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