Cookies And Cream Freeze Recipes

COOKIES & CREAM FREEZE

Here's the adult version of milk and cookies. A big yummy chocolate sandwich cookie treat with a creamy filling that's frozen, just so it can melt the hearts of dessert lovers everywhere.

Provided by My Food and Family

Categories Recipes

Time 3h30m

Yield Makes 12 servings.

Number Of Ingredients 6

Cookies & Cream Freeze image

Steps:

Line 8x4-inch loaf pan with foil, with ends of foil extending over sides. Cover bottom of pan with 8 cookies. Crumble remaining cookies.
Beat cream cheese, sugar and vanilla in medium bowl with mixer until well blended. Stir in COOL WHIP. Spoon 1-1/2 cups cream cheese mixture into medium bowl; stir in melted chocolate.
Spread remaining cream cheese mixture over cookies in pan. Sprinkle with crumbled cookies; press gently into cream cheese mixture with back of spoon. Top with chocolate mixture. Freeze 3 hours or until firm.
Remove dessert from freezer 15 min. before serving; invert onto plate. Discard foil. Let dessert stand at room temperature to soften slightly before cutting to serve.

Nutrition Facts : Calories 240, Fat 16 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 20 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

Ingredients

14 vanilla creme-filled chocolate sandwich 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
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, melted

FREEZER BUTTER COOKIES

Make a double or triple batch of these heavenly cookies. Roll the dough into logs, freeze, and delicious warm cookies are always only minutes away any time you or the kids want them.

Provided by Kristine

Categories Desserts Cookies Refrigerator Cookie Recipes

Time 4h5m

Yield 60

Number Of Ingredients 10

Freezer Butter Cookies image

Steps:

Blend flour, salt, baking soda, and cream of tartar in a medium bowl. Combine butter, shortening, and sugar in a large bowl; beat with an electric mixer until smooth. Mix in egg and vanilla. Slowly add flour mixture to the sugar blend.
Divide dough in 1/2 and form into two 2-inch diameter logs. Shake the candy sprinkles evenly over a sheet of waxed paper. Roll the dough logs over the sprinkles, making sure the sprinkles adhere to the sides. Wrap the logs in waxed paper and refrigerate for 3 hours.
Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
Remove 1 dough log from the refrigerator. Unwrap and place on a flat surface. Slice dough into 1/2-inch rounds and place on prepared cookie sheets. Rewrap and return any unused dough to the refrigerator; only slice it just as you are ready to place it on a cookie sheet.
Bake in the preheated oven until the bottoms start to brown, 10 to 12 minutes. Cool on the cookie sheets for 1 minute before removing to a wire rack to cool completely. Repeat with remaining dough.

Nutrition Facts : Calories 55.7 calories, Carbohydrate 5.5 g, Cholesterol 6.8 mg, Fat 3.5 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 1.4 g, Sodium 42 mg, Sugar 1.7 g

Ingredients

2 cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon cream of tartar
½ cup butter, softened
½ cup shortening
½ cup white sugar
1 egg
2 teaspoons vanilla extract
¼ cup colored candy sprinkles