Sweetheart Cookie Dough Pie
(no bake cheesecake > meets cookie dough > meets pie crust)
Author: Taryn Camp
1 ready-made refrigerated pie crust- I used a deep dish but sub graham cracker crust if ya want!
3 mini containers of The Cookie Dough Cafe confetti cake cookie dough, room temp
1- 8oz block of neufchatel reduced fat cream cheese
1/3 cup sugar
1 tsp vanilla
1 1/2 cups cool whip
pink and purple food coloring (use natural food coloring if you want to stay away from dyes)
Additional cool whip or homemade whipped cream
Decorative sprinkles and conversation hearts
Bake the pie crust as directed and let it cool completely or use a ready made graham cracker crust.
Empty all 3 containers of confetti cake cookie dough into the bottom of the pie crust and spread them gently so that they cover the entire base in an even layer.
In a mixing bowl, beat the sugar and cream cheese until smooth. Add in the vanilla and continue to beat until incorporated. Fold in the cool whip until it is completely combined. Divide the mixture into two bowls. Add 2-3 drops of pink food coloring to one bowl and 2-3 drops in the other. Stir to mix in the color. Alternately, you can make it all one color.
Drop spoonfuls of each color of cheesecake into the pie crust on top of the cookie dough layer. Using a knife, swirl them into each other. Flatten the mixture with a spatula. If the top becomes less “marbled” it will still be marbled on the inside.
Place conversation hearts in a circular pattern on the top of the pie. Line the edge with whipped cream and decorative sprinkles. You can also cover the entire pie with cool whip and sprinkles or conversation hearts.
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