Cookies and Ice Cream Cheesecake
- Source
- Kraft recipe card
- Serves
- 16
- Prep
- 15 min
Ingredients
- 1 pkg. (15.2 oz.) chocolate chip cookies (2 inch), divided
- 2 Tbsp. butter, melted
- 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1/2 cup sugar
- 2 tsp. vanilla
- 1-1/2 qt. (6 cups) vanilla ice cream, slightly softened
Steps
- 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.
Notes
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.