Cookies and Cream Dessert

recipe
This superfast dessert is a variation of the Ice Cream Sandwich Dessert--it's basically the cookies-and-cream mixture without the ice cream sandwiches.

Yield:

9 servings (serving size: 1 square)

Recipe from

Oxmoor House

Nutritional Information

Calories 139
Caloriesfromfat 0.0 %
Fat 4.7 g
Satfat 1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1.1 g
Carbohydrate 23.9 g
Fiber 0.4 g
Cholesterol 1 mg
Iron 0.6 mg
Sodium 78 mg
Calcium 0.0 mg

Ingredients

1/4 cup brewed coffee
2 teaspoons
1 (1-ounce) sugar-free milk chocolate bar, melted
1 (12-ounce) container frozen fat-free whipped topping, thawed
14 sugar-free chocolate sandwich cookies (such as Murray), crumbled

Preparation

1. Combine coffee, sweetener, and melted chocolate, stirring well to combine.

2. Add coffee mixture to whipped topping, stirring well. Fold crumbled cookies into whipped topping, reserving about 1/4 cup crumbled cookies.

3. Spoon whipped topping mixture into an 8-inch square baking pan. Sprinkle with reserved crumbled cookies. Cover and freeze until firm. Cut into squares.

carbo rating: 23

Note:

The Complete Step-by-Step Low Carb Cookbook

January 2005
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