Cookies and Cream Freeze Recipe - Allrecipes.com
Cookies  and  Cream Freeze Recipe
  • READY IN 3+ hrs

Cookies and Cream Freeze

Recipe by  

"This creamy, chocolatey frozen confection will satisfy the sweetest sweet tooth."

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Original recipe makes 12 servings Change Servings
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  • PREP

    30 mins
  • READY IN

    3 hrs 30 mins

Directions

  1. Melt chocolate as directed on package; set aside until ready to use. Line 8-1/2x4-1/2-inch loaf pan with foil, with ends of foil extending over sides of pan. Arrange 8 of the cookies evenly on bottom of pan. Crumble remaining 6 cookies; set aside.
  2. Beat cream cheese, sugar and vanilla in medium bowl with electric mixer until well blended. Stir in whipped topping. Remove about 1-1/2 cups of the cream cheese mixture; place in medium bowl. Stir in melted chocolate.
  3. Spread remaining cream cheese mixture over cookies in pan; sprinkle with crumbled cookies. Gently press cookies into cream cheese mixture with back of spoon; top with chocolate mixture. Cover. Freeze 3 hours or until firm. Remove from freezer about 15 min. before serving; invert onto serving plate. Peel off foil; let stand at room temperature to soften slightly before cutting to serve.
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Footnotes

  • Kraft Kitchens Tips
  • Special Extra: Drizzle serving plates with additional melted BAKER'S Semi-Sweet Chocolate for a spectacular, yet simple, dessert presentation.
  • Size-Wise: Sweets can be part of a balanced diet but remember to keep tabs on portions.
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Reviews More Reviews

Most Helpful Positive Review
Jul 16, 2009

This is delicious! I made in individual servings by using a muffin pan lined with cupcake holders for easy removal. I really enjoyed the chocolate cream part of this dessert, probably because I have an extreme sweet tooth. I found the dessert overall to be just right in the sweetness department - for my taste buds anyway. Will definitely make this again.

 
Most Helpful Critical Review
Sep 08, 2009

It didn't turn out to be what I was thinking. The Cool Whip layer is too thick, I'd use less or mix more in with the chocolate. I agree with another review that you could use half the chocolate too. Also make SURE the cream cheese is room temp. otherwise it will not mix well with the Cool Whip.

 

7 Ratings

May 26, 2009

This is very good - the bottom layer (the chocolate layer) gets very hard once frozen, so 30 minutes out to thaw before cutting would definately be a good thing. I also think the recipe calls for way too much chocolate... I used half as much and it turned out fine. Yum!

 
Dec 22, 2009

this is good my i made it for my family and they loved it . if i did it again i would add less chocolate but thats jest me

 
Feb 18, 2010

husband loved this, i though it was OK, he wants me to make it again. Next time i will make the white part not as thick.

 
Jan 11, 2010

I thought it was very good and tastes a lot like Sara lee cookies and cream cheesecake bites which I love.

 

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Nutrition

  • Calories
  • 234 kcal
  • 12%
  • Carbohydrates
  • 24.2 g
  • 8%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 14.3 g
  • 22%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 165 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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