• 6 chocolate sandwich cookies, crumbled
  • 1/2 cup heavy cream
  • 2/3 cup semisweet chocolate chips
  • 1 (8-ounce) package cream cheese, softened
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoons sour cream
  • 1/3 cup powdered sugar


  • Evenly divide cookie crumbs, adding to bottom of 4 half-pint canning jars. In a saucepan, cook heavy cream over medium-low heat. When it warms, add chocolate chips, stirring until melted. Set aside for 5 minutes.
  • In a large bowl, beat cream cheese until smooth with an electric mixer.
  • Beat in vanilla extract, sour cream and powdered sugar.
  • Swirl two-thirds of chocolate mixture into cream cheese mixture. Divide between jars. Top evenly with remaining chocolate sauce. Serve immediately or refrigerate for several hours before serving.

Note: These can be made up to 2 days in advance.