Dessert

Cookies & Cream Freeze

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prep time

30 min

total time

3 hr 30 min

makes

12 servings, 1 piece (63 g) each

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kraft

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What You Need

14 Oreo Cookies, divided

1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened

1/4 cup sugar

1/2 tsp. vanilla

2 cups thawed Cool Whip Whipped Topping

4 oz. Baker's Semi-Sweet Chocolate, melted, cooled slightly

Make It

LINE 8x4-inch loaf pan with foil, with ends of foil extending over sides. Place 8 cookies on bottom of pan. Crumble remaining cookies.

BEAT cream cheese, sugar and vanilla in medium bowl with mixer until well blended. Stir in Cool Whip. Spoon about 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; gently press into cream cheese mixture with back of spoon. Cover with Cool Whip mixture. Freeze 3 hours or until firm.

REMOVE dessert from freezer about 10 min. before serving; invert onto plate. Remove foil. Let dessert stand at room temperature to soften slightly before cutting to serve.

kraft kitchens tips

Special Extra

For a simple, yet elegant, presentation drizzle dessert plates with additional melted Baker's Semi-Sweet Chocolate before topping with servings of dessert.

Size-Wise

A serving of this sweet treat goes a long way on chocolate flavour.

How to Easily Line Pan with Foil

Place foil over inverted pan, leaving about 3 inches of foil extending over both short sides of pan. Crease at corners to ensure a wrinkle-free foil liner. Remove foil; turn pan over and slip liner into pan.

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rating

It was only OK ! even my teenager was not fussy on it !
posted by faybob | on 7/12/2012

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Oh my goodness AMAZING! A great cheescake to make if you don't like overpowering cheese taste. Normally I don't like cheese cake but this one was very delish and easy to make. Family always asks me to make it again.
posted by sararamossilva | on 12/22/2010

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It was okay but I think it would be better to use real ice cream instead of a cream cheese mixture.
posted by lel_21 | on 7/8/2010

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Unbelievable! As some others have said, I also crushed up the cookies that were on the top so that they would cut easier. I can't think of a single thing other than that to make this recipe any better unless you know how to make it have zero calories!!!! :)
posted by aswhynacht | on 9/16/2009

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Deliciously sinful, even with light cream cheese, fat free Cool Whip and Sweet 'N Low instead of sugar!
posted by Sleepqueen | on 8/8/2009

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I found this "cake" too heavy - it was definately more of a "cheesecake" than it was an "icecream" cake.
posted by a cook | on 8/5/2009

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Very rich and sweet, but delicious! I used low-fat oreos, cream cheese and Cool Whip as well as Splenda to cut down on calories. I also crumbled all the cookies to make it easier to eat.
posted by slatsmts_ | on 4/11/2009

rating

My husband loves this recipe, he loves when I receive the Kraft magazine because he knows he's in for a treat! The recipes are well written with easy to find ingredients and often I already have everything I need in my pantry or freezer. This is a great recipe to make in those foil loaf pans and keep in the freezer for unexpected guests.
posted by nmuktar | on 12/22/2008

rating

A delicious dessert! I added 1/4 cup of melted peanut butter to the cream cheese, sugar and vanilla just because chocolate and peanut butter just work so great together. The dessert was an absolute HIT at our girls dinner party!
posted by caddison | on 6/27/2008

rating

great, but too rich for my taste buds, next time I'll skip on the cream cheese and just add another tub of cool whip!!
posted by cookie72 | on 6/25/2008