Cookies Cream Freeze Recipes

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COOKIES & CREAM FREEZE



Cookies & Cream Freeze image

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

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

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

COOKIE-RIFIC ICE CREAM FREEZE



Cookie-rific Ice Cream Freeze image

Provided by Cooking Channel

Categories     dessert

Time 5m

Yield 1 serving

Number Of Ingredients 7

1 teaspoon fat-free or sugar-free French vanilla powdered creamer
1/2 of a 100-calorie pack of thin chocolate crisps or 3/4 sheet (3 crackers) chocolate graham crackers broken into pieces
3/4 cup light vanilla soymilk
2 no-calorie sweetener packets
1/4 cup fat-free vanilla ice cream
8 to 12 ice cubes or 1 1/2 cups crushed ice
Fat-free whipped topping (from an aerosol canister), for optional topping

Steps:

  • Add creamer to 1 ounce of warm water and stir to dissolve.
  • Put chocolate crisps or graham crackers into a blender. Add creamer mixture, soymilk, sweetener, ice cream, and ice. Blend on high until mixed thoroughly, about 45 seconds. Pour into a tall glass and, if you like, top with whipped topping. Mmmmmm!

Nutrition Facts : Calories 166, Fat 3 grams, Sodium 177 milligrams, Carbohydrate 28.5 grams, Fiber 1 grams, Protein 6 grams, Sugar 14.5 grams

FREEZER BUTTER COOKIES



Freezer Butter Cookies image

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

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

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

COOKIES AND CREAM FREEZE



Cookies and Cream Freeze image

Make and share this Cookies and Cream Freeze recipe from Food.com.

Provided by SweetSueAl

Categories     Frozen Desserts

Time 34m

Yield 12 serving(s)

Number Of Ingredients 6

4 ounces semisweet baking chocolate
14 chocolate sandwich style cookies, OREO, divided
8 ounces cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla
8 ounces whipped topping, thawed

Steps:

  • 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.

Nutrition Facts : Calories 233.6, Fat 16.1, SaturatedFat 9, Cholesterol 36, Sodium 139.3, Carbohydrate 21.5, Fiber 0.9, Sugar 15.7, Protein 3.1

COOKIES AND CREAM FREEZE



Cookies and Cream Freeze image

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

Provided by Allrecipes Member

Time 3h30m

Yield 12

Number Of Ingredients 6

4 (1 ounce) squares BAKER'S Semi-Sweet Chocolate
14 cookies OREO Cookies, divided
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
¼ cup sugar
½ teaspoon vanilla
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed

Steps:

  • 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.

Nutrition Facts : Calories 233.7 calories, Carbohydrate 24.2 g, Cholesterol 21.1 mg, Fat 14.3 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 8.3 g, Sodium 164.7 mg, Sugar 16.2 g

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