Cookies and Cream Recipe

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Cookies and Cream Recipe
Cookies and Cream Recipe photo by Taste of Home
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Cookies and Cream Recipe

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"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."
MAKES:
4-6 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
4-6 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 1 package (12 ounces) rocky road or chocolate chocolate chip cookies
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1/2 cup milk

Directions

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

Nutritional Facts

1 each: 375 calories, 19g fat (10g saturated fat), 25mg cholesterol, 153mg sodium, 45g carbohydrate (24g sugars, 1g fiber), 4g protein.

  • 1 package (12 ounces) rocky road or chocolate chocolate chip cookies
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1/2 cup milk
  1. Crumble one cookie and set aside. Spoon a fourth of the whipped topping into an 8-in. square pan.
  2. 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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