Tag Archives: oreo

Chocolate Cheesecake

March 18, 2011 admin Leave a comment

Rich, decadent, creamy goodness – this has a great cream cheese / cheesecake flavor while screaming CHOCOLATE !! It makes a great special occasion dessert.

10 servings
265 calories per serving

1 Oreo crust
1 c nonfat cottage cheese
½ c Egg Beaters
12 oz. Nefchatel (low fat cream cheese) at room temperature
1 c sugar
½ c unsweetened cocoa
¼ c flour
1 t vanilla
¾ c powdered sugar
¾ c nonfat sour cream

Preheat oven to 300 degrees. In a blender or food processor, mix cottage cheese and eggs until smooth. In another beat cream cheese and sugar with a mixer until smooth and then add the cottage cheese mix, cocoa, flour and vanilla. When smooth pour into the prepared pan. Bake 60-65 minutes or until set. Cool 15 minutes and then cover and chill 4 hours. Just before serving, combine the sour cream and powdered sugar and spread over the top of the cake.

Dessert, Kid Friendly

Peanut Butter Fudge Pie

June 19, 2010 admin Leave a comment

This tastes just like a Peanut Butter Silk pie that a restaurant around here used to serve. When the restaurant closed, we all mourned the loss of the pie ! But now I’ve found just the right mixture of ingredients to reproduce it ! It’s a little high in calorie count for a dessert, but it is sooooooooooooo worth it, so save it for a splurge day and dig in 🙂

8 servings
380 calories per serving

8 oz. cream cheese, softened
½ c sugar
¼ c creamy peanut butter
2 c cool whip, thawed
1 oreo pie crust
¼ c hot fudge topping, warmed

Beat cream cheese with sugar and peanut butter and then whisk in cool whip. Spoon into crust and drizzle with topping and gently swirl with a knife. Refrigerate 4 hours.

Dessert, Kid Friendly, Summer

Frozen Grasshoppers

June 5, 2010 admin Leave a comment

Always a hit – Always enjoyed – and so very simple to make ! After I cut them up, I wrap them individually in plastic wrap and freeze in single portions.

16 servings
260 calories per serving

28 Oreo cookies
1 ½ qt. mint chocolate chip ice cream, softened
8 oz. Cool Whip, thawed
1 square grated semi sweet chocolate

Line a 13×9 pan with foil extending the foul over the sides of the pan. Crush 20 cookies (I put them in a zip loc bag and pound with the bottom of a mug – but using a food processor or blender works well too) and sprinkle crumbs into the pan. Spread ice cream over crumbs and then top with cool whip and chocolate then freeze 3 hours. Before serving, let sit out 15 minutes to soften a bit. Serve each piece with ½ a cookie on top.