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Cookies & Cream Freeze

  • Prep Time: 30 Minutes (Total Time: 3 Hour 30 Minutes)
  • Serving Size: 0
  • 4 squares BAKER'S Semi-Sweet Baking Chocolate
  • 14 OREO Chocolate Sandwich Cookies, Divided
  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, Softened
  • 1/4 cup Sugar
  • 1/2 teaspoon Vanilla
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, Thawed
  • MELT chocolate as directed on package; set aside until ready to use. Line 8-1/2 x 4-1/2-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 on medium speed 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; invert onto serving plate. Peel off foil; let stand at room temperature to soften slightly before cutting to serve.

    KRAFT KITCHENS TIPS

    Jazz It Up

    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."

    RECIPE COURTESY OF KRAFT FOODS