1 package (18 ounces) NESTLɮ TOLL HOUSE® Refrigerated Sugar Cookie Bar Dough
1 package (8 ounces) 1/3 less fat cream cheese
1/2 cup granulated sugar
3/4 cup coffee, or 3/4 cup water and 3/4 teaspoon NESCAFɮ GOURMET® Instant Coffee, divided
1 container (8 ounces) frozen non-dairy whipped topping, thawed
1 tablespoon NESTLɮ TOLL HOUSE® Baking Cocoa


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 2 to 3 hours. Crumble remaining cookies over top. Sift cocoa over cookies. Cut into squares.

Makes 6 to 8 servings

This recipe used with permission from Nestle and www.verybestbaking.com.