Cookies and Cream Dessert

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

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 139
  • Calories from fat: 0.0%
  • Fat: 4.7g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.1g
  • Carbohydrate: 23.9g
  • Fiber: 0.4g
  • Cholesterol: 1mg
  • Iron: 0.6mg
  • Sodium: 78mg
  • Calcium: 0.0mg


  • 1/4 cup brewed coffee
  • 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


  1. 1. Combine coffee, sweetener, and melted chocolate, stirring well to combine.
  2. 2. Add coffee mixture to whipped topping, stirring well. Fold crumbled cookies into whipped topping, reserving about 1/4 cup crumbled cookies.
  3. 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.
  4. carbo rating: 23
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