| Ingredient | ULF # | Portion |
|---|---|---|
| Dianne's Scoopable Cheesecake (GF) | 739615 | 3 oz. |
| Hope's Lemon Cooler Cookie Dough | 783651 | 2 ea. |
Follow the package instructions to bake the lemon cooler cookies until golden and crisp. Allow them to cool completely on a wire rack.
In a bowl, whip the scoopable cheesecake filling until smooth and creamy. For an extra silky texture, let it soften slightly before whipping.
Transfer the whipped cheesecake filling into a piping bag. Pipe a generous amount of filling between two cooled lemon cooler cookies to create a sandwich.
Place the cookie sandwiches in the cooler to set for a while, allowing the cheesecake filling to firm up.
Once set, serve chilled.
