Preheat oven to 375 degrees.
Put cookie crumbs in an 8 in pan.
Mix the Whip’N Top Vanilla long enough to have stiff peaks In mixing bowl add cream cheese, Festejos and Whip’N Top Vanilla mixture.
Mix until all 3 ingredients have combined.
Add cornstarch and eggs to mixture, mix for about 1 minute on slow speed until eggs dissolve.
Pour into pan with the cookie crumbs.
Bake for 40 minutes.
Once baked, set aside to cool then refrigerate for 2 hours.
Add Hershey’s Whip’N Ice to the top of the dessert.
Decorate as desired.
Decorate using berries, chocolate sprinkles and Whip’N Ice Hershey’s Chocolate.
0 servings