No-Bake Cookies and Cream Dessert
Votes: 4
Time: 2 hours 30 minutes
Complexity: easily
Servings: 16
Complexity: easily
Servings: 16
Nutritional value per serving:
Calories 318, total fat 19 G., saturated fats 10 G., proteins 3 G., carbohydrates 35 G., fiber 1 G., cholesterol 42 mg, sodium 277 mg, sugar 24 G.
Calories 318, total fat 19 G., saturated fats 10 G., proteins 3 G., carbohydrates 35 G., fiber 1 G., cholesterol 42 mg, sodium 277 mg, sugar 24 G.
Soft vanilla cheesecake and chocolate pudding perfectly complement the crisp chocolate sandwich cookie crust in this soft, layered, no-bake dessert. After assembly, the dessert is chilled in the refrigerator and topped with a chocolate ice cream topping, which immediately turns into a crisp, popsicle-like glaze. Your guests will be sure to ask for more!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 5 tbsp unsalted butter, melted
- 1/3 cup baking sugar
- 1 package (400g) of chocolate sandwich cookies, place the cookies in a zip-lock bag and crush with a rolling pin
- 1 package (220 g) of cream cheese at room temperature
- 5 tablespoons powdered sugar
- 0.5 tsp vanilla extract
- A pinch of coarse salt
- 1 container (340 g) whipped topping, thawed
- 1 package (100 g) of instant chocolate pudding (+ any additional ingredients needed)
- 1/4 cup setting chocolate ice cream topping
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Recipes with similar ingredients: chocolate cookies, cream cheese, chocolate pudding
Cooking the dish according to the recipe:
- Lightly spray an 8-inch (20 cm) square baking pan with cooking spray. In a medium bowl, combine the butter, granulated sugar, and 2 cups of crushed cookies. Pour the mixture into the prepared pan and press it evenly. Freeze for 15 minutes to set.
- In a large bowl, combine the cream cheese, powdered sugar, vanilla extract, and salt. Beat with a mixer on medium-high speed until fluffy, about 3 minutes. Stir in 3/4 cup of the whipped topping to lighten the mixture. Spoon the filling into the cake pan and smooth it out with a spatula, then refrigerate for 15 minutes to set slightly.
- Meanwhile, prepare the pudding according to package directions. Spoon it over the filling. Top with the remaining whipped topping, cover, and refrigerate for 2 hours to set. Before serving, sprinkle with the remaining crushed cookies and drizzle with chocolate ice cream topping.
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