Line a baking sheet with waxed or parchment paper.
Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, about 2 minutes. Mix 1/2 the crushed cookies into the melted chocolate. Stir in peppermint extract.
Spread chocolate mixture evenly on the baking sheet. Sprinkle remaining cookies and crushed candy canes on top of melted chocolate.
Let stand at room temperature until bark has hardened, about 2 hours. Break into random pieces using your hands.
owder, baking soda, sour cream and 3/4 cup water in
hick.
Add
sugar and beat about 15 minutes until
rom cookies. Heat stuffing with cream to just below boiling, and continue
Combine cookie crumbs and margarine; press onto bottom and sides of 9-inch
Mix together Oreo cookies and melted oleo; press in bottom of 9 x 13-inch pan.
Blend cream cheese, 1 Cool Whip and powdered sugar; spread over cookie layer.
Prepare chocolate instant pudding with milk and layer into pan.
Spread 1 Cool Whip over pudding layer.
Sprinkle with crumbled cookies, if desired.
In a bowl, beat the egg yolks and stir in condensed milk and vanilla.
Fold in the crushed cookies and whipped cream.
Pour mixture into a 9 X5 loaf pan lined with foil.
Cover and freeze for 6 hours or until firm.
Stir ice cream until smooth.
Stir in Cool Whip, making sure mixture is creamy.
Crack (do not crumble) Oreo cookies and mix in.
Put in a 9 x 13-inch baking dish and freeze overnight.
*These cookies (24) should be chocolate cream filled cookies and be chopped as fine as can be done.
Combine ice cream, cookies and milk in a blender.
Blend on medium speed for about 2 minutes or until well combined.
Spread ice cream evenly into two 9-inch round cake pans lined with plastic wrap.
Place in a freezer for at least 1 hour. Remove from pans and return to freezer.
Combine crushed cookies and 1/2 cup butter.
Press into bottom of a 9 x 13-inch pan.
Freeze.
Spread ice cream on crusts and freeze.
Let ice cream start to thaw. Stir and pour ice cream into pie crust.
Top with chocolate or hot fudge syrup.
Put in freezer for 2 hours.
Remove from freezer.
Let stand about 5 minutes before serving.
w heat until chocolate melts and mixture is smooth, stirring occasionally
Arrange 24 small candy paper cups on a tray.
Combine three-quarters of the melted chocolate, cookies and fruit and nut mix in a medium bowl. Spoon into candy cups.
Using a fork, drizzle with remaining chocolate. Refrigerate for 15-20 mins until chocolate is firm.
Variation: Add 1/2 cup chopped glace cherries.
Variation: Add 1/2 cup chopped marshmallow or Turkish delight to the mix.
Variation: Use milk or dark chocolate to drizzle instead of white.
cream butter and sugar.
Beat in egg and vanilla.
Combine
To make oreos from scratch I used a recipe called \"Faux-Reos\" from www.kingarthurflour.com under recipes.
Melt chips in microwave for about 20 seconds, stir then microwave for another 20 seconds. Mix 1/4 cup of water with melted chocolate until sauce is formed.
Mix crushed oreos with 1/4 cup of water.
Crush ice until partially crushed.
Pour all liquids into blender and blend on highest setting until all remaining ice chunks are crushed.
Place tapioca pearl at bottom of tall glass and serve with bubble tea straw.
Wrap and chill well before cutting and assembling cake.
Cookies and Cream Buttercream
p cocoa powder, baking powder, and salt into creamed butter mixture
rotary-style cheese grater and a wire mesh cooling rack