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Need Cookies n' Cream Cake recipe!
- Thread starter cwcollins
- Start date
- Feb 20, 2005
- 3,432
- 2
Here you go!
Cookies 'N Cream Supreme
Ingredients:
35 creme-filled chocolate sandwich cookies, divided
3 tablespoons butter or margarine, melted
1 container (8 ounces) frozen whipped topping, thawed, divided
2 packages (8 ounces each) cream cheese, softened
1 cup milk
1 package (3.3 ounces) white chocolate instant pudding and pie filling
Directions:
1. Finely chop 15 of the cookies using Food Chopper. Microwave butter in Small Micro-Cooker(R) on HIGH 30 seconds or until melted; add cookie crumbs and mix well. Press crumb mixture onto bottom of Springform Pan. Refrigerate while preparing filling.
2. Coarsely chop remaining cookies using Crinkle Cutter; set aside. Fill Easy Accent(R) Decorator with 1/2 cup of the whipped topping; set aside for garnish.
3. Place cream cheese in Classic Batter Bowl. Using Stainless Steel Whisk, gradually whisk milk into cream cheese until smooth. Add pudding mix; whisk vigorously until mixture begins to thicken. Add remaining whipped topping; mix until well blended. Fold in 1 1/2 cups of the chopped cookies; spread filling evenly over crust.
4. Sprinkle remaining chopped cookies over filling. Garnish with reserved whipped topping. Refrigerate 30 minutes.
5. Run Quikut Paring Knife around sides of dessert; release collar from pan and carefully remove. Serve using Slice 'N Serve(R).
Yield: 12 servings or 16 sample servings
Nutrients per serving: Calories 400, Total Fat 27 g, Saturated Fat 15 g, Cholesterol 50 mg, Carbohydrate 36 g, Protein 5 g, Sodium 480 mg, Fiber less than 1 g
Cook's Tip: To soften cream cheese, microwave on HIGH 30 seconds.
Chocolate instant pudding and pie filling can be substituted for the white chocolate instant pudding and pie filling, if desired.
Dessert may be prepared up to 1 day in advance. Store covered in the refrigerator.
Cookies 'N Cream Supreme
Ingredients:
35 creme-filled chocolate sandwich cookies, divided
3 tablespoons butter or margarine, melted
1 container (8 ounces) frozen whipped topping, thawed, divided
2 packages (8 ounces each) cream cheese, softened
1 cup milk
1 package (3.3 ounces) white chocolate instant pudding and pie filling
Directions:
1. Finely chop 15 of the cookies using Food Chopper. Microwave butter in Small Micro-Cooker(R) on HIGH 30 seconds or until melted; add cookie crumbs and mix well. Press crumb mixture onto bottom of Springform Pan. Refrigerate while preparing filling.
2. Coarsely chop remaining cookies using Crinkle Cutter; set aside. Fill Easy Accent(R) Decorator with 1/2 cup of the whipped topping; set aside for garnish.
3. Place cream cheese in Classic Batter Bowl. Using Stainless Steel Whisk, gradually whisk milk into cream cheese until smooth. Add pudding mix; whisk vigorously until mixture begins to thicken. Add remaining whipped topping; mix until well blended. Fold in 1 1/2 cups of the chopped cookies; spread filling evenly over crust.
4. Sprinkle remaining chopped cookies over filling. Garnish with reserved whipped topping. Refrigerate 30 minutes.
5. Run Quikut Paring Knife around sides of dessert; release collar from pan and carefully remove. Serve using Slice 'N Serve(R).
Yield: 12 servings or 16 sample servings
Nutrients per serving: Calories 400, Total Fat 27 g, Saturated Fat 15 g, Cholesterol 50 mg, Carbohydrate 36 g, Protein 5 g, Sodium 480 mg, Fiber less than 1 g
Cook's Tip: To soften cream cheese, microwave on HIGH 30 seconds.
Chocolate instant pudding and pie filling can be substituted for the white chocolate instant pudding and pie filling, if desired.
Dessert may be prepared up to 1 day in advance. Store covered in the refrigerator.
luvbeingachef
Novice Member
- Dec 30, 2005
- 46
- 0
Cookies 'n Cream Cake Delightful Desserts 98
- Dec 30, 2005
- 133
- 0
How about the Mocha Cappuccino Cake?
I know this isn't what you asked for but since you don't have the springform pan...
We have had this twice and EVERYONE goes crazy for it! You only need a regular cake pan (if making it ahead and not for demonstration you can use what you have) it looks great and tasted even better!
If you would like, I can post the recipe...just let me know, good luck!
Christina
I know this isn't what you asked for but since you don't have the springform pan...
We have had this twice and EVERYONE goes crazy for it! You only need a regular cake pan (if making it ahead and not for demonstration you can use what you have) it looks great and tasted even better!
If you would like, I can post the recipe...just let me know, good luck!
Christina
- Dec 30, 2005
- 133
- 0
Mocha Cappuccino Cake
Mocha Cappuccino Cake
(page 81 Stoneware Inspirations Cookbook)
prep time: 30 minutes
bake time: 40-45 minutes
cool time: 1 hour
1 package (18.25 ounces) devil's food cake mix (plus ingredients to make cake)
1/4 cup granulated sugar
2 talblespoons instant coffee granuals, divided
1/3 cup boiling water
1 package (8 ounces) cream cheese, softened
1 cup powdered sugar
1 container (8 ounces) frozen whipped topping, thawed
1/4 cup semi-sweet chocolate morsals, grated
1. Pre-heat oven to 350 F. Spray bottom only of Deep Dish Baker with nonstick cooking spray. Prepare cake mix according ot package directions; pour batter into baker. Bake 40-45 minutes or intil Cake Tester inserted in center comes out clean. Cool on Stackable Cooking Rack 15 minutes. Remove from baker; cool completely.
2. In Small Batter Bowl, combine granulated sugar, 1/2 tablespoon of the instant coffee granules and boiling water; stir until dissolved and set aside. In Classic Batter Bowl, combine cream cheese, powdered sugar and remaining 1 1/2 tablespoons coffee granules; whisk until smooth using Stainless Whisk. Fold whipped topping into cream cheese mixture using Classic Scraper. Place 1 cup of the cream cheese filling onto Easy Accent Decorator; set aside for garnish.
3. Using Serrated Bread Knife, cut cake in half horizontally to form two even layers. Carefully remove top layer using Lift & Serve; set aside. Brush half of the coffee mixture over bottom cake layer using Pastry Brush, Spread remaining cream cheese filling over cake layer using Large Spreader. Grate half of the chocolate morsels over filling using Deluxe Cheese Grater fitter with coarse grating drum. Carefully top with second cake layer. Brush top and sides of cake with temaining coffee mixture. Pipe rosettes of filling around edge of cake using decorator. Grate remaining chocolate over cake.
yeild: 16 servings
Hope this helps.....I'm sure you all can figure out that even if you do not have some of the items, it is fairly easy to make do....yummmmmy!
Christina
Mocha Cappuccino Cake
(page 81 Stoneware Inspirations Cookbook)
prep time: 30 minutes
bake time: 40-45 minutes
cool time: 1 hour
1 package (18.25 ounces) devil's food cake mix (plus ingredients to make cake)
1/4 cup granulated sugar
2 talblespoons instant coffee granuals, divided
1/3 cup boiling water
1 package (8 ounces) cream cheese, softened
1 cup powdered sugar
1 container (8 ounces) frozen whipped topping, thawed
1/4 cup semi-sweet chocolate morsals, grated
1. Pre-heat oven to 350 F. Spray bottom only of Deep Dish Baker with nonstick cooking spray. Prepare cake mix according ot package directions; pour batter into baker. Bake 40-45 minutes or intil Cake Tester inserted in center comes out clean. Cool on Stackable Cooking Rack 15 minutes. Remove from baker; cool completely.
2. In Small Batter Bowl, combine granulated sugar, 1/2 tablespoon of the instant coffee granules and boiling water; stir until dissolved and set aside. In Classic Batter Bowl, combine cream cheese, powdered sugar and remaining 1 1/2 tablespoons coffee granules; whisk until smooth using Stainless Whisk. Fold whipped topping into cream cheese mixture using Classic Scraper. Place 1 cup of the cream cheese filling onto Easy Accent Decorator; set aside for garnish.
3. Using Serrated Bread Knife, cut cake in half horizontally to form two even layers. Carefully remove top layer using Lift & Serve; set aside. Brush half of the coffee mixture over bottom cake layer using Pastry Brush, Spread remaining cream cheese filling over cake layer using Large Spreader. Grate half of the chocolate morsels over filling using Deluxe Cheese Grater fitter with coarse grating drum. Carefully top with second cake layer. Brush top and sides of cake with temaining coffee mixture. Pipe rosettes of filling around edge of cake using decorator. Grate remaining chocolate over cake.
yeild: 16 servings
Hope this helps.....I'm sure you all can figure out that even if you do not have some of the items, it is fairly easy to make do....yummmmmy!
Christina
P
pampered gal
Guest
Cookies and Cream Cake Recipe
Hi- I just signed up to the forum and would like to help you with the recipe. It is in the Delightful Desserts Cookbook.
Cake
12 creme-filled chocolate sandwich cookies, coarsely chopped
1 package white cake mix
3/4 cup water
1/2 cup sour cream
3 egg whites
2 tablespoons veg. oil
Icing
6 creme-filled chocolate sandwhich cookies, coarsely chopped
1 1/2 cups powered sugar
1/4 cup sour cream
3 tablespoons butter softened
Preheat oven to 325* Spray Stoneware Fluted Pan with nonstick cooking spray. For cake, coarsely chop cookies using Crinkle Cutter;set aside. Combine cake mix, water, sour cream, egg whites and oil in Classic Batter Bowl; mix according tgo package directions.
Hi- I just signed up to the forum and would like to help you with the recipe. It is in the Delightful Desserts Cookbook.
Cake
12 creme-filled chocolate sandwich cookies, coarsely chopped
1 package white cake mix
3/4 cup water
1/2 cup sour cream
3 egg whites
2 tablespoons veg. oil
Icing
6 creme-filled chocolate sandwhich cookies, coarsely chopped
1 1/2 cups powered sugar
1/4 cup sour cream
3 tablespoons butter softened
Preheat oven to 325* Spray Stoneware Fluted Pan with nonstick cooking spray. For cake, coarsely chop cookies using Crinkle Cutter;set aside. Combine cake mix, water, sour cream, egg whites and oil in Classic Batter Bowl; mix according tgo package directions.
- Dec 30, 2005
- 133
- 0
Good luck
Please let me know how it comes out, we are having our first "show" on the 28th...
Thanks!
Please let me know how it comes out, we are having our first "show" on the 28th...
Thanks!
