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Ingredients
- 1 pkg. (18 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Sugar Cookie Bar Dough
- 1 package (8 oz.) 1/3 less fat cream cheese
- 1/2 cup granulated sugar
- 3/4 tsp TASTER'S® CHOICE® 100% Pure Instant Coffee dissolved in 3/4 cup cold water, divided
- 1 container (8 oz.) frozen whipped topping, thawed
- 1 Tbs NESTLÉ® TOLL HOUSE® Baking Cocoa
Preparation
Step 1
Preheat oven to 325° F.
Divide cookie dough into 20 pieces. Shape into 2 1/2 x 1-inch oblong shapes. Place on ungreased baking sheets.
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.
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 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.