nch pan and bake in 350\u00b0 oven for 8 minutes.
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.
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.
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.
o a heatproof bowl. Dip cookies lightly, one by one, into
ispersed into the dough, with no more streaks of dry ingredients
Slowly melt butter in microwave on defrost.
Stir in cocoa until well mixed.
Add milk and sugar; mix well.
Do the following 4 times:
Set mixture in microwave; cook for 1 minute and 11 seconds, mixing well between each session.
Remove from microwave and stir in vanilla and peanut butter until the peanut butter is well blended.
Stir in oatmeal and allow the mixture to set 5 minutes.
Spoon onto wax paper and allow to harden for at least 1 hour (if you can!).
et aside 2 yellow Smarties for eyes. Arrange remaining Smarties over
Mix sugar, cocoa, milk and butter.
Bring to a full boil for 3 minutes, stirring constantly.
Then add remaining ingredients. Blend with hot mixture until it begins to thicken.
Spoon onto wax paper and let cool.
They become hard as they cool.
Boil sugar, milk, oleo and cocoa at a hard boil for 1 minute. Remove from heat; add peanut butter, vanilla and oats.
Beat together until it starts to thicken.
Then place bite size spoonfuls onto wax paper or cookie sheet.
Let cool.
Yield: approximately 2 1/2 dozen.
he freezer.
Place sandwich cookies into the bowl of a
For Orange Blossom Cookies:
Use 1 small can orange juice concentrate.
For bottom layer: In a double
Crush the vanilla wafers into crumbs.
Mix softened butter, crumbs, powdered sugar, OJ concentrate and crushed nuts.
Refrigerate for 30 minutes or until ready to make cookies.
Shape chiled mixture into small balls.
Roll in flaked coconut, powdered suagr or crushed nuts.
ookie with sea salt.
Bake cookies for 10 minutes, or until slightly
Mix cheesecake crumbs, sugar and margarine. Press onto bottoms of each 12 Reynolds paper bake cups with a spoon or glass.
Beat milk and filling mix on low until blended.
Beat on medium for 3 minutes, filling will be thick.
Spoon over crumb mixture in bake cups.
Refrigerate.
Garnish with fruit, nuts or chocolate.
Makes 12 servings.
Mix the crust mix, 2 tbsp sugar and margarine in 9-inch pie plate until well blended.
Press crumbs into the bottom and sides of pie plate using fingers.
Beat cold milk, pink lemonade drink mix, and filling mix in large bowl with electric mixer on low speed for 30 seconds.
Add lemon juice (up to 2 tbsp) and sugar (up to 2 tbsp) to taste. Beat on medium speed for 3 minutes.
Mix in raspberries.
Spoon into crust.
Refrigerate at least 1 hour.
Sprinkle with sanding sugar.
Bake cookies rotating sheets halfway through until
Place the cookies in the bowl of a