This 3-ingredient slow cooker cookies and cream cake is exactly the kind of dessert I pull out when the grandkids are over and I don’t have time (or energy) for a complicated bake. You literally layer chocolate sandwich cookies in the crock, pour over two simple ingredients, and let the slow cooker do all the work. The result is a warm, soft, scoopable cookies-and-cream treat that tastes like a cross between cake and a hot fudge sundae topping. It’s perfect for busy weekends, family dinners, or those nights when you want a meal-ending treat without turning on the oven.
Serve this cookies and cream cake warm, scooped straight from the slow cooker into bowls. Top each serving with a scoop of vanilla ice cream or a dollop of whipped cream so it melts into all the nooks and crannies of the soft cookies. A drizzle of chocolate syrup or caramel is a fun extra if you have it. For the adults, pair it with hot coffee or decaf after dinner; for the kids, a cold glass of milk is perfect. If you have leftovers, reheat gently in the microwave the next day and serve with fresh berries to cut through the richness.
Slow Cooker Cookies and Cream Cookie Cake
Servings: 8
Ingredients
1 (14.3 oz) package chocolate sandwich cookies (about 30–36 cookies)
1 (14 oz) can sweetened condensed milk
1 (8 oz) tub whipped topping, thawed (or 1 1/2 cups whipped cream)
Directions
