White Chocolate Oreo Brownie Parfait

Prepare brownie mix according to the back of the package (you’ll typically need water, eggs, and oil, as directed in mix package). Spray a 12×17 jelly roll pan with nonstick spray and spread the batter out. Bake at 350ºF for 12-13 minutes. Let cool completely. Use a 2-inch round cookie cutter to make 24 brownie circles.

Remove the top of the cream cheese packages and place in the microwave for 30 seconds to warm up. In a large mixing bowl, beat the cream cheese until creamy. Fold in the Cool Whip. Divide the mixture in half and place in 2 bowls. Chop up enough cookies to make 5 cups. Divide the cookie crumbs evenly into 2 bowls.

Start layering your dessert by placing one brownie round in each of 12 jars. Use 1 bowl of cream cheese mixture and divide it evenly in the jars. Using 1 bowl of cookie crumbs, divide that evenly on top of the cream cheese. Repeat the layers again. Top with extra Cool Whip, mini cookies, and sprinkles when serving. Keep refrigerated.