[reverseapachemaster]

I would be inclined to open the bottles and add fresh yeast and additional priming sugar and then store the recapped bottles at a warmer temperature. By cold crashing you reduced the number of yeast and left them behind in a stressful environment. That's not a recipe for fast carbonation. You've also added enough priming sugar to get around 1.5-1.7 carbonation assuming your temperature reading at 68F represents the actual beer temperature. Even if you get the beer to maximum possible carbonation you'll still have a beer with carbonation closer to a gravity pour and less like a fully carbonated beer.

[JJeffers09]

off to get the bottling yeast!  Thanks guys!! I really appreciate the help!

[dilluh98]

Lalvin EC-1118 (dry yeast) is a good choice for bottling yeast if you don't have one already picked out. Works well in a huge range of temperatures, drops like a stone once cooled and contributes zero flavor to the beer.

[JJeffers09]

I picked up some CBC-1