RITZ Coated French Toasted OREO Cookies

Name: RITZ Coated French Toasted OREO Cookies
Prep time: 30 min
Total time: 40 min
Yield: 16
Ingredients: 1 egg; ¼ cup milk; 12 RITZ Crackers, crushed; 16 OREO Cookies; 1 Tbsp. butter, divided; 1 cup frozen whipped topping; 1 cup strawberries; ⅓ cup maple-flavored or pancake syrup

If your family loves OREO Cookies, then these French toasted cookies will be a favorite! Served with fruit, syrup and whipped topping, these are a fun dessert idea!

Prep time:

0 min

Total time:

0 min

Servings:

Makes 16 servings.

Ingredient list

1 egg
¼ cup milk
12 RITZ Crackers, crushed
16 OREO Cookies
1 Tbsp. butter, divided
1 cup thawed frozen whipped topping
1 cup EACH raspberries and coarsely chopped strawberries
⅓ cup maple-flavored or pancake syrup

Directions

Cover small baking sheet with parchment. Whisk egg and milk in small shallow dish until blended. Place crushed crackers in second shallow dish.

Dunk 1 cookie into egg mixture, then cracker crumbs, turning to evenly coat both sides of moistened cookie with crumbs. (See Note.) Gently press crumbs into both sides of cookie to secure; place on prepared baking sheet. Repeat with remaining egg mixture and cookies.

Melt half the butter in large skillet over medium heat. Add 6 cookies; cook 30 sec. to 1 min. on each side or just until golden brown on both sides. (Do not overcook.) Place cookies on serving plate. Repeat with remaining butter and cookies.

Serve warm topped with whipped topping, berries and syrup.

Recipe Tips

Note
To prevent the cookies from being too soft, quickly dip each cookie into egg mixture before coating with the crumbs. There should be a small amount of egg mixture remaining after all the cookies have been dipped.
How to Store
Place any leftover French-toasted cookies in tightly covered container. Refrigerate up to 3 days before serving.