* 6 yellow cupcakes (unfrosted) * 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened * 1 Tbsp. butter, softened * 1/2 c. sugar * 1 tsp. vanilla * 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed * 1/2 c. multi-colored sprinkles, divided
What to do:
1. Line 9-inch square pan with foil, with ends of foil extending over sides. Crumble cupcakes finely into prepared pan. Use moistened fingers to lightly press cupcake crumbs into even layer on bottom of pan. 2. Beat cream cheese and butter in medium bowl with mixer until creamy. Add sugar and vanilla; mix well. Gently stir in COOL WHIP and 6 Tbsp. sprinkles; spread over crust. Top with remaining sprinkles. 3. Refrigerate 4 hours or until firm. Use foil handles to lift cheesecake from pan before cutting into bars.