Sunday, June 15, 2008

Chocolate Chip Cookie Cheesecake Sandwiches

Yes... they are as decadent as they sound!!!!

This is certainly one of my easiest and best recipes that I have... they're always yummy and can be so festive! I made them for my bridesmaid Laurens college grad party and rolled the edges in red & blue (her school colors). I ended up quadrupling the recipe and with well over 40 sammies, there were none left!

Try these once and I guarantee you'll be making them again and again!


Chocolate Chip Cookie Cheesecake Sandwiches
Makes 10 sandwiches

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10 Chips Ahoy Cookies
4 oz. cream cheese, softened
2 tbsp. sugar
1 C Cool Whip, thawed

Beat cream cheese and sugar together until smooth. Stir in the whipped topping.
Cover the flat side of the cookie with approx. 1 T of the cheesecake filling (note: I used a cookie scoop for quick & even filling!). Top each with the second cookie, bottom side down, to form a sandwich.
Freeze for 3 hours.

NOTE: You can dip the sandwiches in chocolate or roll the end in small chocolate chips, coconut, sprinkles, etc! Make them fun & festive!

Tuesday, June 10, 2008

How ya feelin'? HOT HOT HOT!

So we have been having this incredibly hot weather here in Rhode Island... Feel like was 107 degrees today! Yowza! So on Sunday I wanted to make a dessert but was avoiding turing the oven on at all costs.

I remembered seeing something on the back of the Oreo pie shell regarding an Oreo ice cream pie but alas, I tossed the recipe. Thank goodness for Google &! I found a comparable recipe and made a few adaptations (omitted the nuts & added some Oreo pieces to the ice cream filling). This pie is quick, easy, and so refreshing!


Oreo Ice Cream Pie
(adapted from

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1 pkg. Oreo cookies (lg.)
5 tbsp. melted butter
1/2 gallon vanilla ice cream, softened
1/2 tbsp. vanilla
1 (13 oz.) container Cool Whip

Crush Oreo cookies with rolling pin and reserve 1 cup of crushed crumbs. Combine remaining crumbs with melted butter and press into a greased 9 by 13 inch pan. Combine ice cream, vanilla, 1/2 of Cool Whip, and reserved Oreo crumbs. Place on top of crust and freeze until firm. After frozen, place a collop of cool whip on top and drizzle chocolate syrup.

Thursday, June 5, 2008

Chocolate Peanut Butter Chip Walnut Cookie Pie

Weew... that is a mouthfull! I again stumbled upon this recipe on Something Sweet... this is the same blog that I found the fabulous Strawberry Lemonade bars on!

After clicking over to the Hershey website, I found the original recipe and decided to follow it instead of just doing a strictly PB pie.

So I'm just about ready to stir in the peanut butter chips, chocolate chips, and walnuts when I realize that I doubled the amount of flour. Crap. What to do? do I scrap the batter and start again or double up the remaining ingredients and make not only a pie for dessert tonight, but some pie-cakes (aka: pour the batter into cupcake cups and see what happens!).

I chose to double up! I baked off the pie first (it took 55 minutes) and then popped in my 24 pie-cakes. They baked for 25 minutes and were nice and golden brown! They didn't rise at all so it'll be perfect to add in a bit of whipped cream or ice cream on top... after it's warmed up so the chips get soft!

This is such a yummy & quick dessert! I served the pie with whipped cream after heating each slice for 10 seconds. I'm sure it would be equally good with ice cream.

The only adaptation I made was that I chose to use a chocolate cookie crust instead of the graham cracker crust. It adds in a extra kick of chocolate & looks pretty too!

Enjoy :)

Peanut Butter and Milk Chocolate Chip Cookie Pie

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1/2 cup (1 stick) butter or margarine, softened
2 eggs, beaten
2 teaspoons vanilla extract
1 cup sugar
1/2 cup all-purpose flour
1 cup Milk Chocolate Chips
1 cup Peanut Butter Chips
1 cup chopped pecans or walnuts
1 unbaked 9-inch pie crust
Sweetened whipped cream or ice cream (optional)

1. Heat oven to 350°F.

2. Beat butter in medium bowl; add eggs and vanilla. Stir together sugar and flour; add to butter mixture. Stir in milk chocolate chips, peanut butter chips and nuts; pour into unbaked pie crust.

3. Bake 50 to 55 minutes or until golden brown. Cool about 1 hour on wire rack; serve warm with sweetened whipped cream or ice cream, if desired. 8 to 10 servings.