Friday, October 26, 2007

Cookies and Cream Cheesecake

Who doesn’t love ice cream? I mean really, without ice cream my life would be filled with an empty void. Everyone’s got a favorite kind of ice cream. My mom loves plain old vanilla while my dad prefers mint chocolate chip. Me, I adore cookies and cream!

This cookies and cream cheesecake is great to serve at parties because its appearance is posh enough to impress even the snobbiest of guests. However, it often brings out the youthful side of people once they realize the desert tastes like cookies and cream ice cream. It’s definitely a crowd pleaser!

Cookies And Cream Cheesecake

Yield: 8 servings
2 cups Cream-filled Cookies *
6 tablespoon Margarine, Softened
1 Envelope Unflavored Gelatin
¼ cups Cold Water
8 oz Cream Cheese Softened
½ cups Sugar
¾ cups Milk
1 cups Whipping Cream, Whipped
1¼ cups Cream-filled Cookies **
* The cookies (24) should be chocolate cream filled cookies and be
to as fine as can be done.
** These cookies should be chocolate cream-filled cookies and should be
coarsely chopped.

Combine cookie crumbs and margarine; press onto bottom of 9-inch spring form pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on an electric mixer until well-blended Gradually add gelatin mixture and milk, mixing until well blended. Chill until mixture is thickened but not set. Fold in whipped cream. Reserve 1½ C cream cheese mixture; pour remaining cream cheese mixture over crust. Top with cookies and reserved cream cheese mixture. Chill until firm.

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