Oreo Caramel Frozen Yogurt Cake

Ingredients

• 19.1-oz. (Family Size) package Double Stuf Oreo cookies
• 8 tablespoons salted butter, melted
• 32-oz. container Vanilla Chobani Greek Yogurt
• 15.25-oz. package Golden Double Stuf Oreo cookies, coarsely chopped
• 3/4 cup caramel topping
• Serves 20

Directions

1. In two batches, place the regular oreo cookies in a food processor and pulse until fine crumbs form. Add the crumbs to a medium bowl along with the melted butter. Mix with a spoon until crumbs are uniformly moist. Using your fingers, press half of the crumbs into the bottom of a 9x13.
2. Place pan in freezer for 10 minutes.
3. In a medium bowl, combine the Chobani yogurt and the golden oreo cookies. Mix well. Remove pan from freezer and top with half of the yogurt-cookie mixture. Drizzle the caramel sauce over top and cover that with the remaining yogurt-cookie mixture. Press the remaining half of cookie crumbs onto the top.
4. Cover with foil and freeze for a minimum of 6 hours. Remove from freezer 10 minutes before serving. Cut into squares and serve!