Getting out of the kitchen for flag waving is on my agenda for the Fourth! So, I'm topping off my Independence Day festivities with two great desserts that are a breeze to make.

Both of these crowd-pleasing desserts get a jump-start with convenient refrigerated chocolate chip cookie dough < http://www.verybestbaking.com/products/tollhouse/dough.aspx>, which makes a delicious crust for dreamy fillings. Chocolate Cream Bars make cheesecake-for-a-crowd a reality, and each serving is drizzled with some melted chocolate morsels. Cookie and Ice Cream Frozen Dessert sports a cookie crust and freshly crumbled cookies as a garnish. Get ready for fireworks when serving these all-American chocolate desserts! When you're looking for creative kitchen fun that will get you out of the kitchen fast, check out www.VeryBestBaking.com.

There are more great articles waiting for you on Jenny's Very Best. You'll also find fun and helpful tips, articles, recipes and more all over VeryBestBaking.com!

CHOCOLATE CREAM BARS
(Makes 15 bars)

COOKIE BASE
2 packages (18 ounces each) Nestlé Toll House Refrigerated Chocolate Chip Cookie Dough

FILLING
3 packages (8 ounces each) cream cheese, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups (12-ounce package) Nestlé Toll House Semi-Sweet Chocolate Morsels, melted*

PREHEAT oven to 350ºF. Grease 13 x 9-inch baking pan.

FOR COOKIE BASE:
PRESS 1 package cookie dough on bottom of prepared baking pan.

FOR FILLING:
BEAT cream cheese in large mixer bowl on high speed 30 seconds. Beat in sugar, eggs and vanilla extract until smooth. Spread filling over cookie dough base. Cut second package of cookie dough into 15 equal cookie slices. Place slices on top of filling.

BAKE 55 minutes or until golden brown. Cool completely in pan on wire rack. Refrigerate at least 2 hours.

TO SERVE:
LET cheesecake stand at room temperature 20 minutes before serving. Place servings on individual plates and drizzle with melted morsels.

*NOTE: Melt enough morsels to top each serving and store the rest.

Nutrition Information per serving: 640 calories; 330 calories from fat; 37g total fat; 19g saturated fat; 95mg cholesterol; 290mg sodium; 71g carbohydrate; 2g fiber; 26g sugars; 8g protein

COOKIE AND ICE CREAM FROZEN DESSERT
(Makes 12 servings)

1 package (18 ounces) Nestlé Toll House Refrigerated Chocolate Chip Cookie Bar Dough, broken into pieces, divided
2 pints ice cream or frozen yogurt, slightly softened

PREHEAT oven to 350F. Grease 9-inch springform pan.
BREAK dough along pre-scored lines. Press 16 pieces evenly onto bottom and 1 inch up side of prepared pan.
BAKE 20 to 25 minutes or until edge is set and center is still slightly soft. Cool completely in pan on wire rack. Bake remaining dough into cookies according to package directions. When cookies are completely cool, crumble and set aside.
SPREAD softened ice cream over cookie crust in pan; cover with plastic wrap and freeze 1 to 2 hours or until firm. Remove side of pan. Cut dessert into wedges; top with crumbled cookies.

Nutrition Information per serving: 280 calories; 120 calories from fat; 13g total fat; 6g saturated fat; 35mg cholesterol; 210mg sodium; 38g carbohydrate; 1g fiber; 26g sugars; 3g protein