Tuesday, May 11, 2010

Cookies & Cream Freeze

Here's another Kraft Foods recipe. I made this for a Summer Party last Summer and it was delicious. Marty also made this for my Mother's Day dessert. We tried it with Mint Oreos this time and both were yummy! Here's a good way to use all those Oreos you may be getting using a certain coupon off Facebook that I get the first Monday of every month! I've got to stop printing that coupon. :)

Cookies & Cream Freeze

4 squares BAKER'S Semi-Sweet Chocolate

14 OREO Cookies, divided

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/4 cup sugar

1/2 tsp. vanilla

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

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.

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.

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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