Dessert

Chocolate Chip Cookie Ice Cream Cake



Ingredients

• 1 (18 ounce) package small chocolate chip cookies
• 1/4 cup margarine, melted
• 1 cup hot fudge topping
• 2 quarts vanilla ice cream
• 1 cup whipped cream
• 12 cherries

Directions

• Crush half the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. Stand remaining cookies around edge of pan. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes.
• Meanwhile, soften 1 quart of ice cream in microwave or on countertop. After crust has chilled, spread softened ice cream over fudge layer. Freeze 30 minutes.
• Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. Freeze until firm, 4 hours or overnight. To serve, garnish with remainder of fudge topping, whipped cream and cherries.

Black & White Chocolate Tartlets

Crust Ingredients

• 1 1/2 cups (24) crushed creme-filled chocolate cookies
• 3 tablespoons LAND O LAKES® Butter, melted

Filling Ingredients

• 1 (8-ounce) package cream cheese, softened
• 12 ounces white chocolate, melted, cooled

Directions

• Combine cookie crumbs and butter in medium bowl; mix well. Reserve 2 tablespoons crumb mixture. Divide remaining crumb mixture evenly among 24 mini muffin cups lined with paper or foil cups. Press crumb mixture evenly onto bottom of each cup.
• Beat cream cheese in small mixer bowl at medium speed, scraping bowl often, until creamy. Add melted white chocolate; continue beating until well mixed (1 to 2 minutes).
• Pipe filling, using pastry bag fitted with star tip, evenly over crust into each muffin cup. Sprinkle with remaining crumbs. Freeze until firm (at least 1 1/2 hours).

Black & Blue Raspberry Tart

Crust Ingredients

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1/2 cup LAND O LAKES® Butter, cut into 1-inch pieces
• 2 tablespoons finely chopped walnuts
• 2 tablespoons LAND O LAKES® Sour Cream

Filling Ingredients

• 1 (1/4-ounce) envelope unflavored gelatin
• 3 tablespoons blackberry brandy or water
• 2 tablespoons water
• 1/2 cup fresh blueberries
• 1/3 cup fresh blackberries
• 1/3 cup fresh raspberries
• 1/4 cup granulated sugar
• 1 cup plain yogurt
• 3/4 cup LAND O LAKES® Sour Cream
• 1/2 teaspoon vanilla extract

Sauce Ingredients

• 1/4 cup orange-flavored liqueur or orange juice
• 2 tablespoons firmly packed brown sugar
• 2 tablespoons orange juice1 cup LAND O LAKES® Sour Cream
• 1 to 2 teaspoons grated orange peel

Garnish Ingredients

• Fresh berries, if desired
• Mint leaves, if desired

Directions

• Combine flour, 2 tablespoons sugar and salt in large bowl; cut in butter until mixture resembles coarse crumbs. Stir in walnuts and 2 tablespoons sour cream, 1 tablespoon at a time, until dough forms a ball. Flatten ball slightly; wrap in plastic food wrap. Refrigerate about 30 minutes.
• Heat oven to 350°F.
• Roll out dough on lightly floured surface into 12-inch circle. Place into 9-inch tart pan with removable bottom. Bake for 18 to 22 minutes or until lightly browned; set aside.
• Meanwhile, combine gelatin, brandy and water in 1-quart saucepan. Cook over medium heat, stirring constantly, until gelatin is completely dissolved (2 to 3 minutes). Remove from heat. Combine blueberries, blackberries and raspberries in 5 cup blender container. Cover; blend at high speed until pureed (1 minute). Place in medium bowl. Stir in all remaining filling ingredients. Stir in gelatin mixture with wire whisk. Pour filling into crust. Cover; refrigerate at least 3 hours.
• Meanwhile, stir together liqueur, brown sugar and orange juice in medium bowl until sugar is dissolved. Stir in 1 cup sour cream and orange peel with wire whisk. Cover; refrigerate at least 30 minutes. Serve sauce over individual servings; garnish with fresh berries and mint leaves.