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This easy-to-make no-bake frozen cheesecake is sure to wow family and friends!
Yield: 16 servings
Preparation Time: 15 min; Total: 4 hours 15 min
1 | package | (15.2 ounce) CHIPS AHOY! Cookies, divided | |
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2 | tablespoons | butter, melted | |
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2 | packages | (8 ounce each) brick cream cheese, softened | |
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1/2 | cup | sugar | |
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2 | teaspoons | vanilla extract | |
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1 1/2 | quarts | (6 cups) vanilla ice cream, slightly softened | |
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Yield: 16 servings
Approximate Nutrient Content per serving:
Calories: | 360 | |
Calories From Fat: | 207 | |
Total Fat: | 23g | |
Saturated Fat: | 12g | |
Cholesterol: | 65mg | |
Sodium: | 250mg | |
Total Carbohydrates: | 37g | |
Dietary Fiber: | 1g | |
Sugars: | 27g | |
Protein: | 5g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
CRUSH 20 cookies to form fine crumbs; mix with butter until well blended. Press onto bottom of 9-inch springform pan. Chop 16 of the remaining cookies.
BEAT cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add ice cream; mix well. Stir in chopped cookies; pour over crust.
FREEZE 4 hours or until firm. Remove from freezer 10 min. before serving; let stand at room temperature to soften slightly. Top with remaining cookies.
Recipe Tips:
Size-Wise: Enjoy your favorite foods on occasion, but keep portion size in mind!
Special Extra: Drizzle chilled cheesecake with chocolate or caramel sauce, then top each serving with a dollop of thawed COOL WHIP Whipped Topping.
Variation: Prepare in a 13x9-inch pan instead of the springform pan.
Please note that some ingredients and brands may not be available in every store.
https://tops.ads.webstophq.com/Recipes/Detail/8739/
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