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PREPARE cake batter as directed on package. Mix cream cheese, egg and sugar until well blended. SPOON half the cake batter into 24 paper-lined muffin cups. Top each with about 1-1/2 tsp. cream cheese mixture and 1 cookie; cover with remaining cake batter. BAKE 19 to 22 min. or until toothpick inserted in centers comes out clean.
Transfer the cream cheese mixture to the prepared baking dish. Bake until beginning to bubble, about 20 minutes. If desired, broil the top for 1 to 2 minutes until golden brown.
Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Gently stir in COOL WHIP and chopped cookies; spread onto crust. Refrigerate 4 hours or until firm.
Mix cream cheese and cookie crumbs until blended. Shape into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan.
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BEAT cream cheese and 2 Tbsp. milk in large bowl with whisk until blended. Stir in half the COOL WHIP; spread over crust. Top with berries. Beat pudding mixes and 3-1/2 cups milk with whisk 2 min.; pour over berries. REFRIGERATE 4 hours. Spread with remaining COOL WHIP just before serving. Kraft Kitchens tips: HEALTHY LIVING
Once the cream cheese is soft, mix the Oreos and cream cheese together, making sure the mixture is very well blended. Use the tablespoon to measure the Oreo mixture and form it into acorn shapes.
BEAT cream cheese, sugar and vanilla with mixer until well blended. Spread over crust. TOP with fruit. Mix preserves and water; brush over fruit. Refrigerate 2 hours. Kraft Kitchens tips: SIZE-WISE Sweets can be part of a balanced diet but choose an appropriate portion. HOW TO SOFTEN CREAM CHEESE
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