Cookie Dough Cheesecake Pie

Cookie Dough Cheesecake Pie is rich and creamy–full of chocolate chips. This chocolate chip cheesecake recipe is sure to please your whole family!   If you love to eat cookie dough right out of the bowl, then this pie is for you!  We use refrigerated chocolate chip cookie dough for the crust so this is a snap to make.  It actually improves with a day or two in the refrigerator so this is a great make ahead dessert.  


Cookie Dough Cheesecake Pie
 
Recipe type: Dessert
Ingredients
  • 16 ounce package refrigerated Ultimate chocolate chip cookies, softened
  • 16 ounces cream cheese, softened
  • 2 eggs, beaten
  • ½ cup sugar
  • 5 chocolate covered toffee candy bars, coarsely crushed and divided
Instructions
  1. Press cookies into an ungreased 9 inch pie plate to make crust.
  2. In a large mixing bowl, combine cream cheese, eggs, sugar and 3 crushed candy bars; pour into cookie dough crust.
  3. Bake at 325 degrees for 30 to 35 minutes.
  4. Remove from oven and sprinkle with remaining 2 crushed candy bars. Cool completely. Chill until ready to serve.
  5. You can serve this pie chilled, or heat each piece 20 seconds in the microwave and top with vanilla ice cream and hot fudge sauce.

 

 

 

Directions:

Press cookie dough into an ungreased 9 inch pie plate to make crust.

In a large mixing bowl, combine cream cheese, eggs, sugar and 3 crushed candy bars;  pour into cookie dough crust.

Bake at 325 degrees for 30 to 35 minutes.  Sprinkle with remaining 2 crushed candy bars.  Cool completely.  Chill until ready to serve.  This pie is even better after 2 days in the refrigerator so it is a great make ahead recipe.

You can serve this pie chilled, or heat each piece 20 seconds in the microwave and top with vanilla ice cream.

 

 

 

 

Video: Cookie Dough Cheesecake Pie


Looking for easy pie recipes? This Chocolate Chip Cookie Dough Cheesecake couldn’t be easier!

Coconut Cream Cheese Pie

 This easy pie is to die for!!! It won’t last long —everyone will ask for more!

 

Watch the complete video recipe:

 

 

Coconut Cream Cheese Pie
 
Recipe type: Dessert
Ingredients
  • 1 refrigerated pie crust
  • 8 ounces cream cheese, at room temperature
  • 2 cups milk
  • 15 oz can Sweetened Coconut Cream ( or omit and use 3 cups of milk)
  • 4 packages ( 3½ oz size) vanilla instant pudding mix
  • ¾ teaspoon coconut extract
  • 16 ounces Cool Whip
  • 7 ounces shredded sweetened coconut
Instructions
  1. Roll the pie crust to fit a 9½ inch pie plate. Bake as directed for an unfilled pie crust.
  2. Set the pie crust aside to cool and reduce the oven temperature to 350 degrees.
  3. Combine the cream cheese, milk and coconut cream in a large mixing bowl. Beat with an electric mixer about 4 minutes until no lumps remain. Beat in the pudding mix and coconut extract until well blended.
  4. Fold in 1 cup of Cool Whip into the cream cheese mixture. Spoon into the cooled pie crust and top with the remaining Cool Whip.
  5. Toast the coconut by spreading it on a baking sheet and baking at 350 degrees until lightly browned - about 8 minutes. Stir occasionally while baking to prevent burning.
  6. Sprinkle the toasted coconut over the pie. Chill until ready to serve.

Ingredients:

1 refrigerated pie crust

8 ounces cream cheese, at room temperature

2 cups milk

15 oz can Sweetened Coconut Cream ( this is usually located in the mixed drink section of the grocery store )

4 packages ( 3 1/2 ounce size) vanilla instant pudding

3/4 teaspoon coconut cream

16 ounces Cool Whip

7 ounces shredded sweetened coconut

Directions:

Roll the refrigerated  pie crust to fit a 9 1/2 inch pie pan.  Bake as directed on the package for an unfilled pie crust.

Remove from the oven and let cool.  Reduce the oven temperature to 350 degrees.

Combine the cream cheese, sweetened coconut cream and milk in a large mixing bowl.  Beat with an electric mixer for about 4 minutes – or until no lumps remain.

Add the pudding mix and coconut extract and beat until  blended.

Fold  1 cup of the Cool Whip into the cream cheese mixture.

Spoon the filling into the cooled pie crust.  Spread  the remaining Cool Whip on top.

Spread the coconut on a baking sheet and bake, stirring frequently, until lightly browned, about 8 minutes.  Sprinkle the coconut over the top of the pie and chill until ready to serve.

Enjoy!

 

To download printable recipe with how to photos, click here:   Coconut Cream Cheese Pie

   

Video: Coconut Cream Cheese Pie

   
   
           
   

    Looking for easy dessertl recipes?  This Coconut Cream Cheese Pie  is delicious…and easy to make!  

 

Glazed Strawberry Pie

This is a great dessert to make while fresh strawberries are still available.  Its is so quick and easy to make!

 

Glazed Strawberry Pie
 
Recipe type: Dessert
Ingredients
  • 1 quart whole strawberries
  • ½ cup confectioners sugar ( powdered sugar)
  • 1 cup water
  • 1 cup sugar
  • Dash of salt
  • 3 tablespoons cornstarch
  • 3 tablespoons strawberry Jello powder
  • Graham cracker pie crust or baked pie shell
  • Homemade whipped cream
Instructions
  1. Wash and hull 1 quart of strawberries. Add ½ cup confectioners (powdered) sugar. Set aside.
  2. Put 1 cup of water, 1 cup of sugar, dash of salt and 3 tablespoons of cornstarch in a saucepan and boil until thick and clear.
  3. Add 3 tablespoons Strawberry gelatin. Stir well and set aside to cool.
  4. Place whole strawberries into the pie shell. Pour the cooled filling over the strawberries and chill.
  5. Top with homemade whipped cream at serving time. Enjoy!

Ingredients:

1 quart whole fresh strawberries

1/2 cup confectioners ( powdered) sugar

1 cup water

dash of salt

3 tablespoons cornstarch

3 tablespoons strawberry Jello powder

Graham cracker pie crust or baked pie shell

Homemade whipped cream for serving

Wash and hull 1 quart of whole strawberries.  Add 1/2 cup of confectioners sugar.  Set aside.

 

Put 1 cup of water, 1 cup of sugar, dash of salt and 3 tablespoons of cornstarch in a saucepan and boil until thick and clear.

 

 

Add 3 tablespoons of Strawbery gelatin.  Stir well and set aside to cool.

 

Place whole strawberries into pie shell.  Pour the cooled filling over the strawberries and chill.  Top with homemade whipped cream at serving time.  Enjoy!

 

 To download printable recipe with how-to photos, click here:   Glazed Strawberry Pie

Great Strawberry Shortcake

Strawberry shortcake is one of my favorite summertime desserts.  Some people like a spongecake base for the strawberries but I prefer this sweet shortbread version.  The shortbread dough is very easy to mix up – even if you have never worked with dough before.  Just remember my success secret for the sugared strawberries – let them set out at room temperature for about two hours to develop that wonderful syrup.  This recipe is sure to be a hit at your house!  Enjoy!


Great Strawberry Shortcakes
 
Serve these with Homemade Whipped Cream for a real treat! The recipe and how-to instructions for Homemade Whipped Cream can be found under another post.
Recipe type: Dessert
Serves: 8 to 10
Ingredients
  • 6 to 8 cups sliced strawberries
  • ½ cup sugar plus ⅓ cup sugar, plus more for sprinkling
  • 2½ cups all purpose flour
  • ¾ cup cake flour
  • 2 tablespoons baking powder
  • ¾ teaspoon salt
  • 1 cup butter, chilled and cut into pieces
  • 1 cup milk
  • 1 egg
  • 1 tablespoon water
  • Homemade Whipped Cream for topping
Instructions
  1. Combine the strawberries and ½ cup sugar. Toss and let stand at room temperature for 2 hours to develop a wonderful syrup.
  2. Preheat oven to 425 degrees.
  3. Combine ⅓ cup sugar, 2½ cups all purpose flour, ¾ cup cake flour, 2 tablespoons baking powder and ¾ teaspoon salt in a large bowl; cut in the butter with a pastry blender until the mixture resembles coarse meal.
  4. Add ¾ cup milk and mix with a fork just until the dough holds together, adding more milk if needed. Dough should be soft.
  5. Turn dough out onto a floured surface and knead gently 8 to 10 times.
  6. Pat it out ¾ inch thick and cut into rounds, using a 2½ inch biscuit cutter. Place on a greased shiny baking sheet.
  7. Combine egg and water, beating well; brush on tops of shortbread. Sprinkle with sugar.
  8. Bake for 12 minutes, or until lightly browned. Cool on a wire rack.
  9. Split and serve with the sugared strawberries, lots of the juice, and whipped cream.

For the Strawberries:

Watch my video with the secret trick for making great sweetened fresh strawberries with a wonderful syrup!

Video: Sweetened Strawberries


This Southern treat will make your taste buds dance with delight! Learn the secret trick for making that yummy syrup with Sugared Strawberries!

 

Combine the strawberries and 1/2 cup sugar.  Toss and let stand at room temperature for 2 hours to develop a wonderful syrup.

For the Shortcakes:

Preheat the oven to 425 degrees.  Combine 1/3 cup sugar, 2 1/2 cups all purpose flour, 3/4 cup cake flour, 2 tablespoons baking powder and the  3/4 teaspoon salt .  Cut in the chilled butter pieces with a pastry blender until the mixture resembles coarse meal.

 

Turn dough out onto a floured surface and knead gently 8 to 10 times.

Pat out 3/4 inch thick and cut into rounds, using a 2 1/2 inch biscuit cutter. ( I used a flower shaped cutter )  Place on a greased shiny baking sheet.

Combine egg and water, beating well;  brush on the tops of the shortcakes.  Sprinkle with sugar.

Bake at 425 degrees for 12 minutes, or until lightly browned.  Cool on a wire rack.

To serve:

Split the strawberries in half and top with the sugared strawberries ( remember to include some of that wonderful syrup).  Top with Homemade whipped cream. ( You can find that recipe under another post).  Garnish with a mint leaf if you really want to get fancy.

To download the printable recipe with how-to photos, click here:  Great Strawberry Shortcakes

 

Homemade Whipped Cream

I like to use Homemade Whipped Cream on my Mounds Chocolate Brownie Pie and my Date Pudding.  I also keep it on hand for my ABC Coffee.  It’s easy to make and really ramps up a dessert!  You can half the ingredients if you need a smaller amount of whipped cream.


Homemade Whipped Cream
 
Recipe type: Dessert
Ingredients
  • 16 oz Heavy Cream (Whipping cream)
  • ½ cup sugar
Instructions
  1. Chill mixing bowl and beaters in the freezer for about 30 minutes.
  2. Whip 16 oz of whipping cream until soft peaks form.
  3. Slowly add ½ cup sugar and continue beating until stiff peaks form.

Chill mixing bowl and beaters in the freezer for about 30 minutes.  Whip 16 ounces of whipping cream until soft peaks form.

Add 1/2 cup of sugar and continue whipping until stiff peaks form.

Enjoy!

To download the printable recipe with how-to photos, click here:  Homemade Whipped Cream

Disappearing Ice Cream Dessert

Wow! The hot weather is here and I decided it was time for a quick, cool ice cream dessert.  This is a great summertime dessert to have on hand in your freezer.  Everyone loves it and no one will ever guess how simple this is to make.  You can have this ready for the freezer in 5 minutes!  I like to make this and have on hand for unexpected guests.  We named this the Disappearing Ice Cream Dessert because when I make this and put it in the freezer — it just seems to disappear!


Disappearing Ice Cream Dessert
 
Recipe type: Dessert
Ingredients
  • 12 ice cream sandwiches
  • 1 tub Cool Whip, thawed
  • 3 large Butterfinger candy bars, crushed
Instructions
  1. Line the bottom of a 9 X 13 glass dish with ice cream sandwiches.
  2. Spread whipped topping thickly and evenly over the ice cream sandwiches.
  3. Place candy bars in a zip lock bag and pound with a mallot to crush. Sprinkle the Butterfinger crumbs over the top.
  4. Cover with plastic wrap and then with aluminum foil and freeze until ready to serve.

Line the bottom of a 9 X 13 dish with ice cream sandwiches.

Spread Cool Whip  thickly and evenly over the ice cream sandwiches.

Place the candy bars in a large zip lock bag and pound with a mallot to crush.  Sprinkle the Butterfinger crumbs over the top.

Cover with plastic wrap and then with aluminum foil and freeze until ready to serve.

To download the printable recipe with how-to photos, click here:  Disappearing Ice Cream Dessert

To view the complete video recipe, click here:http://youtu.be/HJnfc8bDzF8

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