Frozen Chocolate Chip Cheesecake Sandwiches

I feel like every event I've been to recently has required a dessert. Mr. TL is certainly not complaining about that and when I told him that the request for this weekend's 4th of July celebration was my Frozen Chocolate Chip Cheesecake Sandwiches, he was a very happy man.

Make this recipe one time and I guarantee your friends and family will be begging for you to make them again and again. Simple, easy, and incredibly wonderful on a hot summer day. It's the perfect treat to cap off a day full of sun, fun, and BBQ food. Enjoy!

Frozen Chocolate Chip Cheesecake Sandwiches
(Yield: 25 sandwiches)



8 oz cream cheese, softened
8 oz cool whip
2 tablespoons sugar
50 chewy chocolate chip cookies
sprinkles, nonpareils, candy, nuts, etc. to roll the cookie sandwiches in

Combine softened cream cheese, cool whip, and sugar in a mixing bowl on medium speed with an electric mixer until well blended.
Use a small cookie scoop (I use THIS ONE from Pampered Chef and it's perfect) to place a dollop of filling onto a cookie bottom.
Take a second cookie and smoosh (that's the technical term) it together to form a sandwich.
Roll your cookie sandwich in sprinkles (jimmies for us RI'ers!), candy, nonpareils, chopped nuts... the possibilites are endless!
Stack your sandwiches on a plate, cover with foil or plastic wrap, and freeze for 4-6 hours or until firm. Serve frozen.

Chocolate Chip Cheesecake Bars

Mr. TL's birthday get together is always a time for me to flex my baking muscles! While I opted not to make his cake this year (a local restaurant offers a Heath Bar Crunch cake that is AH-mazing!), I did whip up two other sweets for people to munch on. These chocolate chip cheesecake bars are to die for good. Seriously. And did I mention easy? 4 ingredients and you're on yoru way to cheesecake heaven. Enjoy!

Chocolate Chip Cheesecake Bars
(adapted from Pillsbury.com)



16 oz cream cheese, softened
1 cup sugar
2 egg
2 rolls of refrigerated chocolate chip cookies

Heat oven to 350°F. In small bowl, beat cream cheese, sugar and egg until smooth.
In ungreased, 9x13 pan, break up one roll of cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Spread cream cheese mixture over dough. Crumble and sprinkle remaining roll of dough over cream cheese mixture.
Bake 40-45 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. Cut into squares and store in refrigerator.