Cookies Cream Freeze Recipes
COOKIES & CREAM FREEZE
This one I have not made yet, but soon will!
Provided by Sheila Lubiansky
Categories Other Desserts
Time 30m
Number Of Ingredients 6
Steps:
- 1. Line 8x4 inch loaf pan with foil, with ends of foil extending over sides. Cover bottom of pan with 8 cookies. Crumble remaining cookies.
- 2. BEAT: cream cheese, sugar and vanilla in medium bowl with mixer until well blended. Stir in the cool whip. Spoon 1 1/2 cups cream cheese mixture into a medium bowl, stir in melted chocolate.
- 3. SPREAD:remaining cream cheese mixture over cookies in pan. Sprinkle with crumbled cookies, press gently into cream cheese mixture with the back of a spoon. Top with chocolate mixture. Freeze 3 hours or until firm.
- 4. REMOVE: dessert from freezer 15 minutes before serving, invert onto plate. Discard foil. Let dessert stand at room temperature to soften slightly before cutting to serve
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- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the cream cheese on medium-high speed until completely smooth and creamy. Add the butter and beat until combined (see photo for a visual), scraping down the sides and up the bottom of the bowl as needed. Add granulated sugar and brown sugar and beat on medium-high speed until smooth and creamy, about 2 minutes. Add the egg and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low speed until combined. With the mixer running on low speed, beat in the white chocolate chips. Add the Oreos and beat on low speed or gently fold in with a rubber spatula or wooden spoon (dough is heavy) until combined. Cover and chill the dough for at least 2 hours in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
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