Chips Ahoy! Cheesecake sandwiches

chipsahoy_cheesecakeThose of you who read me often know that I love to bake and share my creations with others. (My challenge is trying not to eat them!) That said, I don’t always have time to be creative before we have guests over or before a snack is needed at preschool. So when I’m in a hurry I usually turn to kraftfoods.com. Their ideas are delicious and so simple. So this is my latest find that I’ll be impressing friends with this weekend. Enjoy!

  • 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
  • 2 Tbsp. sugar
  • 1 cup thawed COOL WHIP Whipped Topping
  • 20 CHIPS AHOY! Cookies
  • 1 tub (7 oz.) BAKER’S Milk Chocolate Dipping Chocolate, melted

And here are the easy steps:

  1. Beat cream cheese and sugar with mixer until well blended. Stir in COOL WHIP.
  2. Cover bottom (flat) side of each of 10 cookies with about 2 Tbsp. cream cheese mixture; top each with second cookie to form sandwich. Dip half of each sandwich in chocolate; gently shake off excess chocolate. Place in single layer in airtight container.
  3. Freeze 3 hours or until firm.

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About Kim

Kim Byers, creative director & owner of The Celebration Shoppe. Her work has been featured in Parents, Better Homes and Gardens, All You, Pregnancy, iVillage, Huffington Post and many others. Kim is also a contributing writer for Kellogg's Snackpicks and Parade magazine, as well as craft contributor for JoAnn.

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  1. 1

    Are you KIDDING me?!!! This should be illegal. I’m going to have to tie myself to the chair to keep from running to the store to make this right now.