Cookie Dough Frozen Dessert Cake Recipes

Steps:

• Set the pints of Coconutmilk frozen dessert on the counter to soften.
• Line a 9-inch springform pan with parchment paper. Combine cookie crumbs with the vegan butter.
• Press the crust mixture flat in the pan and chill for 15 to 20 minutes.
• Once the Chocolate frozen dessert is soft, pour it onto the cookie crust and smooth flat; freeze for about 15 to 20 minutes, until the surface is firm again.
• Repeat this with the Gluten-free Cookie Dough frozen dessert.
• Top the cake with CocoWhip and freeze for at least 2 hours before garnishing with chopped cookies and mini-chocolate chips.

Steps:

• Cream the butter and sugar in a mixing bowl.
• Stir in the vanilla, water, flour, chocolate chips, and walnuts, if desired, and mix until well blended.
• Roll dough into bite-sized balls (or use a melon baller).
• Place on a baking sheet and freeze until firm, about 2 hours. Dip in melted dipping chocolate.
• Store balls in resealable plastic bags in the freezer.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper.
• Mix graham cracker crumbs, 1/2 cup white sugar, 1/2 cup melted butter, cinnamon, and 1/4 teaspoon salt together in a bowl until well combined and slightly sticky. Transfer mixture to the prepared baking dish and firmly press into the bottom.
• Bake in the preheated oven until crust is lightly browned, about 10 minutes. Set aside to cool.
• Reduce oven temperature to 325 degrees F (165 degrees C).
• Beat cream cheese and 1 cup white sugar together in a bowl using an electric mixer on medium-low speed until creamy and smooth. Reduce mixer speed to low; add sour cream, lemon juice, and 1 teaspoon vanilla extract. Beat in 3 eggs, 1 at a time, blending well after each addition. Pour cream cheese mixture over crust.
• Bake in the oven until edges are set and middle is still slightly soft, 30 to 35 minutes.
• Mix 1 cup plus 2 tablespoons flour, baking soda, and 1/2 teaspoon salt together in a bowl. Beat 1/2 cup melted butter, brown sugar, 6 tablespoons white sugar, and 1/2 teaspoon vanilla extract together in a large bowl using an electric mixer until creamy. Beat 1 egg into creamed butter mixture until incorporated; gradually beat into flour mixture until cookie dough is creamy. Fold chocolate chips into cookie dough.
• Dot cookie dough onto cheesecake; return to the oven and bake until cookie dough is set, 5 to 10 minutes. Cool cheesecake to room temperature, about 1 hour. Cover and refrigerate until chilled, 3 hours to overnight.

Steps:

• Preheat oven to 350.
• Prepare brownie batter according to box directions (but do not cook!).
• In a greased mini brownie or mini loaf pan (12 slots per tray) press cookie dough in the bottom of each slot.
• Put an upside down Reese cup in each on top of the pressed dough.
• Top by pouring brownie mix evenly over each slot.
• Bake approximately 18 minutes (will vary by oven).
• Allow to cool, if you can wait, and enjoy :).