Celebrate Father’s Day with a Cookies and Cream Frozen Dessert

We will be celebrating Father’s Day tonight. I know it’s early, but our exchange student is leaving this week and she didn’t want to leave without showing her appreciation for her host dad. We’ll be having my husband’s favorite meal and enjoying this 4 layer Cookies and Cream frozen dessert
I didn’t really have a specific recipe in mind when creating this layered frozen dessert, so I kind of made it up as I went, and it turned out great. I started by mixing Oreo Cookies and cream cheese together, which I rolled out and cut into a silhouette of a girl and her father. I could have topped an ice cream pie, a no-bake cheesecake, or a an ice cream cake, but ultimately decided to combine all three recipes.
An Oreo cookie crust is topped with a layer of Cookies and Cream ice cream, a layer of the Oreo and cream cheese dough, and a layer of no-bake cheesecake.

I couldn’t resist taking a bite while snapping the photographs. The dessert had sat out too long and the ice cream layer melted a bit too much, but believe me the mouthful of creamy chocolatey goodness was wonderful.  I’m positive my husband and exchange student will love this frozen dessert as much as I do.
Cookies and Cream Frozen Dessert (serves 12)
2 (14.3 ounces) packages of Oreo Cookies
2 -8 ounce blocks Philadelphia Cream Cheese, softened
3 tablespoons butter, melted
1.5 quarts to 1/2 gallon cookies and cream ice cream, softened slightly
1 cup marshmallow fluff
1 – 8 ounce tub Cool Whip (frozen whipped topping,) thawed

food processor
gallon size zip top bag
rolling pin
1- 9 inch square spring form pan (or line a square baking pan with non-stick foil)
1 silhouette template*
alphabet and heart cookie cutters

The silhouette I’ve used is for Father’s Day, but you can use this tutorial to create a decorated frozen dessert for just about any occasion. If you’d like to use the silhouette I’ve created, send me an e-mail message to [email protected] and I’ll send you a copy. Otherwise you can take a picture of the person or people you’d like on your cake, and create your own silhouette, or find some clip art on-line.

Reserve 16 of the Oreo Cookies for the crust. Place all the remaining Oreos into the bowl of a food processor. Pulse until you have fine crumbs. Add one 8 ounce block of cream cheese and pulse until well blended. Alternatively, place cookies in a zip top bag, whack with a rolling pin until you have crumbs. Mix with cream cheese using an electric mixer or a spoon. 
Cut open three sides of a gallon zip top bag. Scoop out about 1/3 of the Oreo/Cream Cheese dough and roll it in a log. Place it inside the bag and roll it out to about 1/4 inch thickness. Place in freezer for 20 minutes. 
Print out a silhouette making sure it fits in the size pan you have used. Cut out around the silhouette.
Remove dough from freezer. Open the plastic bag. Set the template on top of the dough. Cut out around it, using a sharp knife. Remove paper and excess dough to reveal your silhouette. Use cookies cutters to cut out any shapes and letters, you’d like to use. Freeze cut-outs until needed. 
Create crumbs out of the 16 reserved Oreo Cookies. Mix with melted butter. Press into an even layer in the bottom of your springform pan. Freeze for 20 minutes. Spread Cookies and Cream Ice Cream on top of the Oreo crust. Freeze for an hour. Press the remaining Oreo/Cream Cheese dough on top of the ice cream. Freeze while mixing the cheesecake. 
Beat one 8 ounce block of cream cheese and 1 cup marshmallow fluff together until well combined. Beat in the Cool Whip. Spread over the Oreo/Cream Cheese dough layer. Smooth the cheesecake layer out and freeze for 30 minutes.

Top with cut-outs. Freeze for at least 8 hours or overnight. Can be kept in freezer for up to several weeks, if covered tightly. 

Unlock the spring form pan. Run a thin knife or spatula around the edge of the frozen dessert. Remove the sides of the springform pan. If you used a tin foil lined pan, lift the dessert out of the pan using the tin foil as handles, and peel off the foil. 
Freeze until ready to serve. To cut, run a sharp knife under hot water, dry it off, then slice through the dessert. Repeat as needed, until all pieces are cut. 

Thanks for sharing this on Pinterest, Facebook, 

your blog, etc. by using the buttons below. 
Please post one picture, mention
 and link back to Hungry Happenings.

Be sure to send pictures of your
 recipe recreations
to share in the Readers’ Gallery

For a complete list of linky parties I attend, go here
Thank you for visiting Hungry Happenings 

– Beth
Items used to create this project that are available on Amazon.com (commission earned for sales)

More Father’s Day Edible Craft Ideas from Hungry Happenings
Print Friendly
Thanks for sharing!


Leave a Reply

Your email address will not be published. Required fields are marked *