Cookies and Cream

This is going into the fridge right now. It's what we're having for dessert this evening. It's a very versatile dessert that can be made mostly with light or fat free ingredients! 

 

20  chocolate sandwich cookies (crushed, with the filling removed)
1  8 oz. package of cream cheese, softened (or light cream cheese)
2 cups of whipped topping (or light whipped topping)
3/4 cup powdered sugar
1/4 tsp vanilla
1 tsp lemon juice
4  8 oz. glasses

In a large bowl, combine the cream cheese, whipped topping, powdered sugar, vanilla, and lemon juice.   Beat with a blender on high until the ingredients are well blended. The mixture should be smooth and creamy. Add one tablespoon of crushed cookies to the mixture and stir just until blended.

To layer the cookies and cream, begin by placing a tablespoon of the crushed cookies in the bottom of each glass. For the cream layer, place a heaping tablespoon of the mixture on top of the crushed cookies. Repeat four times and then top with remaining crushed cookies. Cover and place in the refrigerator for 2 hours. The amount of sugar in this recipe can be reduced to your taste. Enjoy!

By: Rolisweets