Slow Cooker Cookies and Cream Cookie Cake
This is the dessert I pull out when the grandkids are underfoot and I need something that feels like a treat without feeling like a project. Three ingredients, a slow cooker, and about five minutes of effort—that’s all it takes to create something that disappears in a hurry. Chocolate sandwich cookies layer up with a sweet, creamy mixture and cook low and slow until they soften into something irresistible: part cake, part pudding, entirely delicious. It’s the kind of no-fuss dessert that builds memories without making a mess.
Serve this warm, scooped straight from the slow cooker into bowls while it’s still soft and fragrant. A scoop of vanilla ice cream melting into all those chocolatey nooks and crannies is the classic move, but a dollop of whipped cream works beautifully too. For the kids, a cold glass of milk on the side; for the adults, a cup of hot coffee or decaf after dinner. If you’re lucky enough to have leftovers, a quick reheating in the microwave brings it back to life, and a handful of fresh berries on top cuts through the richness just right.
Slow Cooker Cookies and Cream Cookie Cake
Serves 8
Ingredients
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1 (14.3 oz) package chocolate sandwich cookies (about 30 to 36 cookies)
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1 (14 oz) can sweetened condensed milk
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1 (8 oz) tub whipped topping, thawed (or 1½ cups whipped cream)
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