Cookies & Cream Ice Cream Layered Dessert

No Bake Layered Cookies & Cream Ice Cream Dessert

1 box ice cream sandwiches

2 pkg. cream cheese

1 pkg. instant pudding

oreo cookies

whipped topping

Line a rectangular baking dish with foil.

Place ice cream sandwiches side by side to form the bottom layer. 

Mix softened cream cheese with pudding mix.

Spread this over the ice cream sandwiches.

Crush cookies into crumbs.

(I used my food processor)

Spread whipped topping and sprinkle with cookie crumbs.

Repeat the layers.

Ice Cream Sandwiches

Cream CheesMixture

Whipped Topping

Cookie Crumbs

Bring the foil up around the layers, and fold over.

Place in the freezer for several hours or overnight.

Slice across the ice cream loaf to expose the layers.

Use your imagination to combine 

different flavors of ice cream. pudding and cookies

to create this refreshing dessert.

Oreo and Peanut Butter Brownie Cakes

Oreo and Peanut Butter Brownie Cake

Ingredients:

1 Box Brownie Mix

24 Oreo Cookies

1/2 cup Peanut Butter, creamy

Preparation:

Preheat oven to 350 degrees F. Line a 12 muffin cup baking tin with paper liners.

Prepare brownie mix according to package directions.

For each cupcake cup, spread 1 teaspoon of peanut butter over 2 Oreo cookies and stack them on top of each other. Place Oreo stacks into the cupcake lined muffin cups.

Spoon 2 tablespoons of brownie batter over each stacked Oreos and let it run down the sides of the cookies.

If you have left over brownie batter, bake separately in a muffin tin(s).

Bake cookies for 18-20 minutes, until brownies are cooked through.

Let cool completely, then serve.

Valentine Peanut Butter Cookies

Peanut Butter Cookies

Ingredients:

2 1/2 cups flour

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 cup butter

1 cup creamy peanut butter

1 cup sugar

1 cup brown sugar, firmly packed

2 eggs

1 tsp vanilla

Sanding sugar

Dove heart chocolates or Hershey's kisses

Directions:

Preheat oven to 350 degrees.

Sift together flour, baking powder, baking soda and salt. Set aside.

In large bowl with mixer at medium speed, cream together butter and peanut butter. 

Beat in sugars until blended. 

Add eggs and vanilla.

Add flour mixture, beat until well blended.

Chill dough for about 1 hour.

Shape dough into 1" balls, roll in sanding sugar and place 2" apart on ungreased or parchment lined baking sheet. (Do not flatten.)

Bake at 350 degrees for approx. 12 minutes. As soon as you remove them from the oven, place either a heart shaped chocolate or Hershey kiss in center of cookie. Press down lightly. Wait about 1 minute and remove to cooling rack to cool completely.

Yield: 6 dozen

Tuesday Tip of the Day!

We are coming into the height of cookie baking season!!! Here’s a great tip for today:

When baking cookies, be sure your dough is thoroughly chilled when it goes on your baking pan. Chilling the dough has great benefits for a number of reasons.

1.      If you use butter in your recipe and it goes into a warm oven, you will wind up with cookies that have flattened and become a crisp, crunchy mess. The cooler the dough, the less it will spread.

2.      Flour has gluten. This is why you don’t want to overmix your cookie dough. Refrigerating your dough allows time for the gluten to relax resulting in a soft or crunchy cookie, not a tough, rubbery cookie.

3.      Chilling the dough allows for the liquid to be absorbed more fully into the flour which gives you a drier, firmer dough. This will produce a cookie that has a better consistency and taste.

Feel free to chill your dough up to 36 hours.