Cookies And Cream Funnel Cake Sandwiches

Cookies And Cream Funnel Cake Sandwiches

4.4(127)

Cook Time
45 minutes
Total Time
1 hr
Yield
10 sandwiches

How to Make It

1. Step
Take 20 cookies and separate the cookies from the cream filling. Reserve the filling in a medium bowl and place the cookies in a food processor. Process the cookies until broken down to a fine dust, about 1 minute. Set aside.
2. Step
Chop the remaining 10 cookies into small pieces.
3. Step
Add the heavy cream to a large bowl. Using an electric hand mixer, beat the heavy cream until stiff peaks form, about 2 minutes.
4. Step
To the bowl with the reserved cream filling, add the cream cheese. Using the hand mixer, beat together until smooth and creamy. Gently fold the whipped cream into the cream cheese mixture, then fold in the chopped cookies. Refrigerate until ready to assemble the sandwiches.
5. Step
In a medium bowl, mix together the flour, cookie crumbs, baking powder, and salt.
6. Step
In a large bowl, whisk together the eggs, sugar, vanilla, milk, and water.
7. Step
Sift the dry ingredients into the wet ingredients, about ⅓ at a time. Use a rubber spatula to stir the batter together. Transfer the batter to a 32-ounce (905 G) squeeze bottle with a wide tip (trimmed if necessary).
8. Step
Fill a small pot, no more than 6 inches (15 cm) wide, ⅔ of the way with canola oil and heat over medium heat until the temperature reaches 350˚F (180˚C).
9. Step
Starting from the outside and working inward, squeeze a 4-inch (10 cm) wide circle of batter in the center of the hot oil and in a circular fashion, fill in the center of the circle to create the funnel cake. Fry for 90 seconds on each side, until golden brown. Transfer to a paper towel-lined baking sheet to drain. Repeat with remaining batter.
10. Step
Scoop 2 ounces of filling onto a funnel cake and top with another cake. Repeat with the remaining cakes and filling. Dust with powdered sugar, then serve immediately.
11. Step
Enjoy!

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