12 Lemon Oreo cookies, crushed
2 pkg. (8 oz. each) cream cheese, softened
½ cup granulated sugar
1 box (3 oz.) lemon flavored gelatin
⅓ cup vanilla flavored dry coffee creamer
1 container (8 oz.) frozen whipped topping, thawed
Sweetened Whipped Cream
Lemon slices, for garnish
- Divide the Lemon Oreo cookies between pint-size 6 jars. Set aside.
- Place the cream cheese in a large mixing bowl. Mix it well with an electric mixer. Add the sugar, lemon gelatin and coffee creamer. Mix well. Add the whipped topping and mix until well combined. Divide the mixture evenly between the 6 jars. Cover and refrigerate for at least 2 hours before serving.
- Just before serving, top with Sweetened Whipped Cream and garnish with a lemon slice. Serve immediately.