nto a 9 inch pan and bake in 350\u00b0 oven for 8
cup crushed cookies. Gently stir remaining crushed cookies into filling until
Place wafers and pecans in food processor and pulse till crumbly.
Add remaining ingredients and pulse till smooth.
Shape into balls about 1 inch in diameter.
Roll in powdered sugar and chill.
This mixture is sticky, so keep finger and palms of hands dusted with sugar while shaping cookies.
It helps if hands and kitchen is cool.
Crust:.
Melt butter in a medium sized sauce pan on low.
Add cocoa, milk, and sugar and stir until well combined.
Bring to a boil and cook for about 1 1/2 minutes.
Remove from heat and stir in peanut butter, vanilla, and oats.
Pour and press into two greased 9-in pie pans.
Filling:.
Beat together cream cheese and confectioners' sugar.
Mix in peanut butter and milk.
Beat until smooth.
Fold in whipped topping.
Spoon into two 9 inch no bake cookie pie shells; cover, and freeze until firm.
In spring-form pan, line bottom and sides with ladyfingers. Trim bottom of ladyfingers that stand around the sides.
Use tips to fill in spaces on bottom.
Follow directions on no bake cheese cake and add cream cheese (soften in microwave).
Refrigerate for 1 hour.
Remove and add fruit topping when ready to serve.
n a saucepan until lukewarm. Transfer to a heatproof bowl. Dip cookies lightly
d egg yolk one at a time, beating each in
ollettes on board to form a snake shape. Trim 2 rollettes
he base and sides of a 22cm springform round pan with
Melt butter in a large saucepan over medium heat.
ould sit them in a muffin tin for support if you want
Line a sheet pan with
ust:
In a food processor, mix sandwich cookies until they
In a saucepan, mix the milk, butter, cocoa and sugar.
Bring to a boil for 1 minute.
(If you boil longer than 1 minute, the cookies will be too hard.)
Add the vanilla, oats and peanut butter.
Spoon drop onto waxed paper, or leave in a buttered 9 x 13-inch dish and slice when cool.
Mix butter, sugar, cocoa and milk in a pan.
Bring to a boil for 1 minute.
Remove from heat.
Add peanut butter and vanilla. Mix well.
Add oatmeal and drop from a teaspoon onto wax paper. Makes about 36 cookies.
Bring this to a boil for 1 1/2 minutes butter, splenda, salt, cocoa, milk.
In large bowl mix oatmeal, peanut butter, vanilla.
Add boiled mixture, a little at a time until you have the consistency of a drop cookie. Put wax paper on a cookie sheet, use tablespoon to form balls, drop onto wax paper. Put cookies into freezer on the tray.
After a few hours put them into zip lock baggies. Keep the cookies in the freezer and eat them. You can eat them frozen, or let them defrost a bit.
Melt margarine in a saucepan and add milk, protein powder and Splenda.
Bring to a boil for no more than a minute or until thick.
Remove from heat and add in the oats, peanut butter and vanilla.
Mix well.
If too crumbly add a touch of water, but this should not be needed.
Press into cookies and set to cool on wax paper.
Enjoy!
Mix first 4 ingredients all together in saucepan over medium heat; bring to a boil for 3 minutes.
Add peanut butter and oatmeal to first ingredients.
Mix well.
Drop teaspoon size or larger cookies on wax paper.
Completely cool and put in a cookie jar.
Press crushed cookies into the bottom of a 9x13 inch pan, reserving a few for decoration. In a medium bowl, beat together the cream cheese and confectioners' sugar. Stir in the peanut butter until well blended, then fold in the whipped topping. Spread over the crushed cookie base, sprinkle the remaining cookie chunks on top, and freeze for 1 to 2 hours. Thaw 10 to 15 minutes before cutting and serving.
In a bowl, mix together crushed cookies and graham crackers with melted butter and the 3 tablespoons sugar.
Press into a 7 inch springform pan. Place in refrigerator until ready for use.
In another bowl, beat cream cheese, 1/3 cup of sugar and lemon juice.
Whip cream, and fold into cream cheese mixture.
Spread into pan.
Top with sliced strawberries (optional). Freeze for 1 hour, covered with foil.
Place in refrigerator 30 minutes before serving.