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.
9 inch pan and bake in 350\u00b0 oven for
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.
br>Place on a cookie sheet.
Bake for 50 minutes.
ntil well blended.
Add cookie mix and flour; stir until
Combine all ingredients.
Mix well with spoon or fork (not electric mixer) until thick.
Pour into 1 Keebler ready crust (graham or cookie crust).
Top with lite Cool Whip.
Refrigerate.
utter and add to biscuit (cookie) crumbs and cocoa.
Press
o 2 packages of the cookie dough, cut dough into slices
lace on a waxed paper cookie sheet.
In a small
50 degrees.
Combine oreo cookie crumbs w/ coco powder and
ough onto a greased cookie sheet.
Bake for 7-8 minutes
1 Grease 8-inch square baking pan or line with foil.
2 In a medium saucepan over low heat, combine the sweetened milk and chocolate; cook and stir just until boiling. Reduce heat; cook and stir for 2-3 minutes or until mixture thickens.
3 Remove from heat and stir in vanilla.
4 Stir in 2 cups of cookie crumbs. Spread evenly in prepared pan. Sprinkle with remaining cookie crumbs and sprinkles or nuts; press down gently with a spatula.
5 Cover and chill 4 hours or until firm. Cut into squares. Store covered in refrigerator.
Beat yogurt and sugars at medium speed.
Add eggs and vanilla; mix well.
Combine flour, soda, salt and oats.
Gradually add to yogurt; mix well.
Stir in raisins.
Drop by teaspoonfuls on Pam-sprayed cookie sheet.
Bake at 350\u00b0 for 10 to 12 minutes or until lightly browned.
Cool on wire rack.
Combine cookie crumbs and sugar in a
loured 3- to 4-inch cookie cutters, cut dough into as
alls (I used a small cookie scoop and then rolled into
edium bowl, stir together the cookie crumbs, melted butter, and salt
Melt dark chocolate over gentle heat.
Combine marshmallows, cereal, cookies, peanuts and cherries.
Pour the melted chocolate over nut/cereal mixture and combine well.
Spoon mixture onto waxed paper lined baking sheets in mounds that resemble (very roughly) little mountains.
Melt white chocolate. Spoon some white chocolate on each cookie and let it run down the \"peak\" like snow caps on a mountain. Makes 38 cookies.
In the Kitchen with Bonnie Stern.
Mix cereals and spices in a bowl.
In a saucepan (or microwave oven), bring milk, brown sugar, peanut butter and honey to a boil.
Boil for 1 minute before removing from heat.
Immediately add vanilla and cereal mix.
Mix well.
Pour onto cookie sheet lined with wax paper.
Cover with another piece of wax paper.
Flatten with a rolling pin, packing tightly.
Cool completely.
Cut into 25 rectangles.