1 (16.5 oz.) pkg. NESTLÉ® TOLL HOUSE® Refrigerated Sugar Cookie Bar Dough
3/4 teaspoon NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules
3/4 cup cold water
1 (8 oz.) pkg. 1/3 less fat cream cheese (Neufchâtel)
1/2 cup granulated sugar
1 (8 oz.) container frozen whipped topping
1 tablespoon NESTLÉ® TOLL HOUSE® Baking Cocoa

PREHEAT oven to 325° F.

CUT dough into 20 pieces. Shape each piece into a 2 1/2 x 1-inch oblong shape. 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.

DISSOLVE coffee granules in cold water; set aside.

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 ungreased 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.

Try different flavors
Rated: 5Submitted Date: 8/19/2010Submitted By: Deborah
Comments: I made this from the recipe and loved it, and then later made it again using Hazelnut flavored Tasters Choice instant coffee. Wow!! Added a whole new dimension. Try it!