COOL WHIP Cookie Sandwiches

June 12, 2012 by 2 Comments

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A couple years ago my family and I went on a Mexican cruise. I think that most people would agree that the food/desserts are always a main attraction on any cruise. And my family and I were no different. We loved trying the different gourmet dishes and desserts. But one particular night after dinner I ended up with a Kids Dessert Menu by accident and that was the tastiest accident that ever happened.  I ordered a Frozen Cookie Sandwich and it was magical. I am not sure why I loved it so much or why I was passing up Creme Bruele and Raspberry Cheesecake for Cookie Sandwhiches, but I was. I ordered a Frozen Cookie Sandwich every night after that.

Today I am going to share how I turned my favorite “cruise” dessert into an everyday family dessert.  The star of these frozen sandwiches is the COOL WHIP whipped topping, it  makes the cookies more magical. These sandwhiches are easy to make (we made them together as a family) and particularly special for me because they remind me of our family cruise.

COOL WHIP Frozen Cookie Sandwiches

To make your family some COOL WHIP Frozen Cookie Sandwhiches you will need:

  • Your favorite chocolate chip cookies (24 Cookies)
  • 1 Container of COOL WHIP Whipped Topping
  • Baking Sheet
  • Mini Ice Cream Scoop

To make cookies turn one cookie facedown and put a big scoop of COOL WHIP on top. Then top the sandwich off with another cookie. Place sandwiches on a baking sheet and place them in freezer for 30 mins or until COOL WHIP is mostly frozen, and delicious!

Alternative Ideas >>>> We made these as a family last night and Husband served his frozen cookie sandwich up with some chocolate syrup and homemade ice cream. I think next time I might try these with snickerdoodles or chocolate cookies. Don’t chocolate chocolate chip cookies and whipped topping sound like a perfect pair?

Sponsored posts are purely editorial content that we are pleased to have presented by a participating sponsor. Advertisers do not produce the content. I was compensated for this post as a member of Clever Girls Collective, but the content is all my own.

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ALSO… COOL WHIP is having a contest! Do you have a special dessert you’d like to share? Enter COOL WHIP’s Fan Dessert of the Month Contest for a chance to win $500! Simply make a COOL WHIP dessert, take a photo, and upload it here. Enter now!

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Oreo Bunny Truffles

April 3, 2012 by 30 Comments
Hey guys! I’m Jesseca, and you can find me over at One Sweet Appetite! It’s great to be back here at Key Lime! I always have a blast when Kendra let’s me take over her site!! Today I want to share a fun and easy Easter treat. I know that Easter is right around the corner, and if you procrastinate like I do, these will help save the day!
Aren’t they cute??
Here is what you will need to get started on these fun little creatures!
That’s right. Oreo’s & cream cheese. These 2  ingredients will form the bunny base.
Start by pulling the cookies out of the sleeves, and toss them into a blender. A food processor would have worked better (hint hint hubby), but the blender does the trick. Blend them up until they are nice fine. Almost like a powder.
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Lemon Custard Cakes

March 14, 2012 by 4 Comments
Hello all of you Key Lime readers! My name is Jesseca, and I am SO excited to be here today from Sweet Treats & Good Eats!! I’ve brought along one of my favorite citrus recipe’s that I’m sure you are going to love! Not only are they delicious, but they are a snap to throw together! It may look intimidating, but they are a piece of cake. Literally!

 Lemon Custard Cakes

(big thanks to Martha Stewart for the recipe!)
Unsalted butter, room temperature, for lining the custard cups
3 large eggs, separated
1/2 c. granulated sugar
2 T. all-purpose flour
 3 t. grated lemon zest
1/4 c. fresh lemon juice
1 cup milk
1/4 teaspoon salt
Powdered sugar, for dusting
1. First, you’ll need to do a little prep work. Preheat the oven to 350 degrees, and coat the inside of 6 custard dishes with butter. Get a large pot of water on the stove to start boiling. A kettle works better, but unfortunately I don’t own one quite yet! Place a dish towel in the bottom of a 9×13 pan. This is going to keep the dishes from sliding around during the baking process.
2. In a large bowl, whisk together the egg yolks and sugar until well combined. Add the flour, lemon juice, milk, and zest.
3. In the bowl of an electric mixer, whisk the egg whites with the salt until soft peaks form. Gently fold into your lemon mixture. Divide between your six cups, and place onto the towel in the 9×13 dish. Place the baking dish in the oven. Here is the tricky step. You need to pour boiling water into the 9×13 pan. You want the water to go about half way up your custard dishes.
4. Bake 20-25 minutes, or until they have browned, and puffed up slightly. There should still be some custard that is visible towards the bottom of your cake. That means that you succeeded, and your cake should turn out just perfect! Dust with powdered sugar.
I do have one helpful hint though… Be heavy handed with the powdered sugar, or you may be surprised by the tartness that comes with the first bite! These treats are perfect for the days when you need something light and sweet to end a nice meal. They look impressive, and the perfect single serving size!
Thank you Kendra for letting me take over your site today! Hopefully I’ll see some of you around soon!

Jesseca
linking at: Today’s Creative Blog Lil Luna Oopsey Daisy Tidy Mom

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