• 12servings
  • 10minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB2, B3, B9, B12
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 pkg. (16 1/2 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Sugar Cookie Bar Dough

  2. 3/4 teaspoon NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules

  3. 3/4 cup cold water

  4. 1 pkg. (8 oz.) 1/3 less fat cream cheese (Neufchâtel) , at room temperature

  5. 1/2 cup granulated sugar

  6. 1 container (8 oz.) frozen whipped topping , thawed

  7. 1 tablespoon NESTLÉ® TOLL HOUSE® Baking Cocoa

Instructions Jump to Ingredients ↑

  1. PREHEAT oven to 325° F.

  2. CUT dough into 20 pieces. Shape each piece into a 2 1/2 x 1-inch oblong shape. Place on ungreased baking sheets.

  3. BAKE for 10 to 12 minutes or until light golden brown around edges. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.

  4. DISSOLVE coffee granules in cold water; set aside.

  5. BEAT cream cheese and sugar in large mixer bowl until smooth. Beat in 1/4 cup coffee. Fold in whipped topping. Layer 6 cookies in ungreased 8-inch-square baking dish. Sprinkle each cookie with 1 teaspoon coffee. Spread one-third cream cheese mixture over cookies. Repeat layers 2 more times with 12 cookies, remaining coffee and remaining cream cheese mixture. Cover; refrigerate for 2 to 3 hours. Crumble remaining cookies over top. Sift cocoa over cookies. Cut into squares.


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