Cheesecake Ice Cream Sandwiches |
| Name: |
Bruce Jensky |
| Base: |
Langley Air Force Base, Hampton, VA |
| Recipe: |
These drip free "ice cream" sandwiches taste just like cheesecake, but they are much lower in calories. The kids love them, especially since they are drip and mess free; making them a perfect cool treat for adults and kids alike. This recipe is so easy to make, and you probably have the ingredients on hand right now: cream cheese, Cool Whip, powered sugar, and graham crackers. You could definitely just use Cool Whip for these, but the addition of cream cheese gives flavor that is just amazing. Preparation time is just over 3-hours (barely 15-minutes preparing the ingredients with 3-hours to chill in the freezer). INGREDIENTS: 9 Graham Crackers; 5 ounces of lite Cool Whip softened (about half a tub); 8 ounces Lite Cream Cheese, softened; and 1/4 cup powered sugar. INSTRUCTIONS: Step 1: Break the graham crackers in half to make 18 squares. Lay out 9 of the graham crackers in an 8-inch square baking dish that has been lined with parchment paper of foil. Step 2: Whisk the softened cream cheese and powered sugar together with a mixer on medium speed. Once the sugar and cream cheese are combined and smooth, add the softened Cool Whip and whip together for 1-2 minutes on medium speed. Step 3: Pour the Cool Whip mixture over the graham crackers. Step 4: Top with the remaining graham crackers to make sandwiches. Step 5: Freeze for at least three hours. Step 6: Once the sandwiches are completely frozen, lift them out of the baking dish by using the paper as handles, and cut into individual squares. Dip the edges in sprinkles, mint chocolate chips, or even graham crackers crumbs, and Enjoy! |
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