• Cooking Time: 5
  • Servings: 24
  • Preparation Time: 15


Crushed-chocolate sandwich cookies cradle a smooth, lightly sweetened blend of store-bought coffee drinks and cream cheese.


  • 1 package (15 ounces) chocolate sandwich cookies with coffee-flavored creme filling (30 cookies)
  • 1 tablespoon sugar plus 1/3 cup
  • 2 bottles (9.5 ounces each) low-fat prepared coffee drink
  • 1 envelope unflavored gelatin
  • 4 packages (8 ounces each) cream cheese, at room temperature


  • In food processor, process 25 sandwich cookies, 2 tablespoons water and the 1 tablespoon sugar until cookies are finely crushed and crumbs begin to stick together, 1 minute.
  • Line 13 x 9 x 2-inch baking pan with nonstick foil or regular foil coated with nonstick cooking spray.
  • Press crumbs over bottom of pan. Refrigerate until chilled.
  • In small saucepan, combine 1 bottle coffee drink and the 1/3 cup sugar.
  • Sprinkle gelatin over top; let stand 5 minutes.
  • Heat gelatin mixture in saucepan over medium heat, stirring occasionally, until gelatin and sugar are dissolved, about 5 minutes.
  • Remove from heat.
  • Place cream cheese in a large bowl.
  • On low speed, beat until smooth.
  • Slowly beat in remaining bottle coffee drink and gelatin mixture until evenly blended.
  • Gently pour mixture over crust.
  • Refrigerate until mixture just begins to set, about 2 hours.
  • Coarsely chop the remaining 5 cookies.
  • Sprinkle evenly over the cheese mixture in pan; lightly press the crumbs down into the cheese mixture.
  • Refrigerate overnight to set.
  • Run thin knife around edge of pan to separate from foil.
  • Cut into 24 squares.
  • Using flexible spatula, transfer individual squares to plates.
  • Serve chilled.

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