Snack-and-a-Half frozen dessert is a well-known favourite among many Newfoundland families, including my own.  It shows up when families gather or at church potlucks and I've never seen any leftovers unless it's a teeny, tiny gathering (2 people).  I made it this past weekend and took it to Peter's for dessert and sure enough I brought home an empty dish.   Even the baby had a little taste. 

I don't know who invented this dessert but I guess it was fashioned after the ice cream treat by the same name--two oatmeal cookies sandwiched together with vanilla ice cream and covered with chocolate.  I remember eating those as a kid but I don't think they make them anymore.  

This dessert uses oatmeal cookies layered between Cool Whip or other whipped topping, topped with  chopped Crispy Crunch or Skor bars. It's frozen for several hours and served still frozen or slightly thawed.  Well, that would be the simplest form of the dessert.  Most people also sprinkle chopped candy bars between the layers, and I drizzle caramel and chocolate sauces in between as well as I think it adds a little bit of decadence to the dessert.  
The original Snack-and-a-Half (both the ice cream treat and the dessert) uses oatmeal cookies but I've had it with chocolate chip and coconut cookies as well.  Most of my friends and I make it with the inexpensive little Dare Breaktime Cookies or the no name generic brands that are similar.  They are hard, little crunchy things that soak up the milk like a sponge.  Today I used chocolate chip cookies because that's what was on sale and no one complains if I switch from the oatmeal to the chocolate chip cookies.

1 box oatmeal cookies, about 250g or approximately ½ lb  (chocolate chip or coconut are good, too)
About ½ cup milk

2 small tubs Cool Whip or 1 large tub (about 4 cups)
2 or 3 Skor or Crispie Crunch Bars, chopped

Chocolate or caramel syrup (optional, but good)

Pour about
½ cup milk in a shallow bowl.  Quickly dip the cookies, one at a time, in the milk. Line the bottom of an 8-inch square dish with the milk dipped cookies.  You will use about half the box to line the bottom of the dish.  

Cover cookies with half the Cool Whip.  Cover Cool Whip with another layer of milk dipped cookies and half of the broken bar pieces. Drizzle chocolate and/or caramel syrup over the broken bar pieces, if using.  

Cover the second layer of cookies with the remaining Cool Whip and bar pieces. Drizzle with more chocolate or caramel syrup, if using.  Freeze until frozen.  Remove from freezer about 10-15 minutes before serving.  Makes 8 or 9 servings.

Dip cookies in milk and line an 8-inch dish.  Cover with first layer of Cool Whip.  Drizzle with chocolate and/or caramel syrup.  Sprinkle with half the chopped bar.  Cover with a second layer of milk dipped cookies and Cool Whip.  Sprinkle the remaining chopped bar over the top and if desired drizzle with more syrup.  Freeze until fully frozen.  Serve slightly thawed. 

 A Family Favourite.


  1. Hi Mrs. Gill,

    I was so pleased to find this recipe, and even more delighted to find your blog. Looking forward to tasting some memories of Home.

    Thanks for sharing!

    1. Hi Katrina. So glad you found a favourite recipe. Hope you enjoy making and eating it as much as we do.

  2. Had this twice in NL and loved it, just made two and put them in the freezer for a work treat tomorrow

  3. Hey, thanks for sharing such an amazing recipes with us. I tried SNACK-AND-A-HALF and it was yum. My kids are fond of sweets can you please share more sweets recipes. I tried gulab jamun and it was mouth watering.

  4. I can't get CoolWhip in my country; do you think real whipped cream would work as well. Thanks.

    1. Yes. Whip 2 cups whipping cream with about 1/4 cup sugar and a little vanilla and use that in place of the Cool Whip. Hope this helps.

  5. If you are a peanut butter fan, add some to the cool whip layers and it makes it even better!


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