Cookies and Cream Recipe
"This rich and fluffy no-bake dessert has a proven track record in our family," reports Teena Lang from Mt. Vernon, Ohio. "It's easy to make the night before a reunion or church supper. Then just take it out of the fridge and go."
- 1 package (12 ounces) rocky road or chocolate chocolate chip cookies
- 1 carton (8 ounces) frozen whipped topping, thawed
- 1/2 cup milk
- Crumble one cookie and set aside. Spoon a fourth of the whipped topping into an 8-in. square pan.
- Place milk in a shallow bowl. Break remaining cookies in half; dip seven or eight halves into milk for about 30 seconds each. Place over whipped topping. Repeat layers twice. Top with remaining whipped topping; sprinkle with the reserved cookie crumbs. Cover and refrigerate for 4 hours or overnight. Yield: 4-6 servings.
Originally published as Cookies and Cream in Quick Cooking March/April 1999, p40
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