Four 1-ounce bags chocolate sandwich cookies, such as Oreos
4 ounces cream cheese, at room temperature
2 tablespoons sour cream
1 tablespoon confectioners' sugar
1/8 teaspoon kosher salt
1/2 cup cherry pie filling
Open the cookie bags and fold the tops of the bags over the sides.
Add the cream cheese to a medium bowl and stir with a spatula until smooth and fluffy. Stir in the sour cream, confectioners' sugar and salt. Fold in the cookies, then divide the mixture among the cookie bags. Seal each bag with a paper clip. Refrigerate at least 8 hours and up to overnight. Top with the cherry pie filling before serving.
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