Those frozen cookie sandwiches you had as a kid are all grown up, with cheesecake filling and a dip of rich chocolate. Just like you, evolved for the better.
What You Need
Original recipe yields 10 servings
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. sugar
1 cup thawed COOL WHIP Whipped Topping
20 chocolate chip cookies (2 inch)
1 tub (7 oz.) BAKER'S Milk Chocolate Dipping Chocolate, melted
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Let's Make It
Beat cream cheese and sugar with mixer until blended. Stir in COOL WHIP.
Cover bottom (flat) side of each of 10 cookies with about 2 Tbsp. cream cheese mixture; top each with second cookie to form sandwich. Dip half of each sandwich in chocolate; gently shake off excess chocolate. Place in single layer in airtight container.
Freeze 3 hours or until firm.
With their built-in portion control, these cheesecake sandwiches make great treats!
Prepare as directed, rolling or lightly pressing edges of sandwiches in colored sprinkles, miniature chocolate chips, chopped PLANTERS Nuts, BAKER'S ANGEL FLAKE Coconut or small candies before freezing.
Store leftover chocolate in refrigerator up to 2 weeks. To remelt, follow directions on label. Use as a dip for additional chocolate chip cookies, other varieties of cookies, cut-up fresh fruit or cake cubes.
Substitute 6 squares melted BAKER'S Semi-Sweet Chocolate for the tub of dipping chocolate.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.