Belvita Breakfast Biscuits Waffles on a Stick made with Chunky CHIPS AHOY! Cookie Pieces Sweet Corn & Shrimp Arancini made with RITZ Crackers Dessert Burritos made with OREO Cookie Pieces Honey Maid Grahams Whole Grain PREMIUM Saltines Sour Patch Kids

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INGREDIENTS

Servings

NUTRITION FACTS

Nutritional facts are based on a single serving
Calories 820
Total fat 47g
Saturated fat 22g
Trans fat 1g
Cholesterol 105mg
Sodium 810mg
Carbohydrate 92g
Dietary fiber 3g
Sugars 44g
Added sugars 42g
Protein 10g
Vitamin D 6%DV
Calcium 6%DV
Iron 30%DV
Potassium 6%DV

DIRECTIONS

    Granola:
  1. Combine  cookie pieces, oats, cereal and salt in mixing bowl.
  2. Bring  agave to boil on medium heat. Boil 30 seconds. Pour over cookie mixture; mix gently to coat. Spread mixture evenly on parchment paper-lined half sheet pan.
  3. Bake  in 350°F standard oven 10 to 15 min. or until light golden brown. Cool completely in pan on wire rack. Break into desired-size pieces.
  4. OREO Whipped Cream:
  5. Beat  heavy cream in bowl of mixer fitted with wire whisk attachment on medium speed until soft peaks form. Beat in variegate. Do not over whip; cream mixture should be soft. Refrigerate until ready to use.
  6. Cake:
  7. Place  1 crepe on parchment paper-lined cake circle. Spread with 2 to 3 Tbsp. OREO Whipped Cream. Sprinkle with 3 Tbsp. OREO Base Cake. Top with another crepe. Repeat layers until all crepes have been used. Refrigerate cake 30 min. or until firm.
  8. Frost  top and side of cake with remaining OREO Whipped Cream. Refrigerate until ready to use. When ready to serve, sprinkle top with 2.25 oz. Granola.
  9. Note:

    Granola makes more than needed for this recipe. Store leftovers at room temperature in container with tight fitting lid. Use to top fruit, muffins, pudding, etc.

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