or beaks.
Separate the cream-filled cookies, trying to keep the
iameter. Place circles on greased cookie sheets and bake at 400
*These cookies (24) should be chocolate cream filled cookies and be chopped as fine as can be done.
CREPES FILLING: Beat cream cheese and mascarpone with splenda
Grind cookies until crumbly; put a layer of cookie crumbs on bottom of a 9X13 glass baking dish; press firmly.
Spread a layer of vanilla ice cream over cookie crumbs; spread a layer of chocolate sauce over ice cream;add more cookie crumbs; add a layer of coffee ice cream.
Be sure to spread layers evenly.
Spread a layer of butterscotch sauce over ice cream; add layer of cookie crumbs; spread layer of chocolate ice cream over crumbs, than another layer of cookie crumbs.
Freeze for 1 hr Cut into squares, serve with cool whip.
aking powder. Add milk, sour cream, melted chocolate, butter, eggs, and
In a bowl, combine 3-3/4 cups cookie crumbs and butter. Press into a greased 13x9x2 inch dish.
Spread with ice cream; cover and freeze until set.
Drizzle fudge topping over ice cream; cover and freeze until set.
Spread with whipped topping; sprinkle with remaining cookie crumbs.
Cover and freeze for 2 hours or until firm.
Remove from the freezer 10 minutes before serving.
Pastry cream:
In a large heavy-
Combine cookie crumbs and butter, mixing well.<
owl, stir cookie mix, ground almonds, butter and cream cheese until soft
Put dessert together in the following order: half of the cookie crumbs, all of the sauce, half of the whipped cream, half of the nuts, all of the apricots, remaining nuts, whipped cream and cookie crumbs. Makes 12 servings. This freezes well.
Cut dough into 24 equal parts, roll into balls.
Put a ball of dough into an ungreased mini-muffin tin.
Press dough on bottom and up the sides.
Bake at 350\u00b0F for 10 minutes or until lightly browned.
If puffy, press dough back around sides with the back of a metal teaspoon.
Cool 5 minutes; remove to wire cooking rack.
In a small bowl, combine cream cheese, cocoa, and powdered sugar; mix well.
Add milk, and mix till smooth.
Fill cookie cups with cream cheese mixture.
Store in refrigerator.
nd set aside. Press remaining cookie mixture evenly into an ungreased
ookies.
Mix room temperature cream cheese with cookies crumbs.
Mix the shortening, sugar and eggs thoroughly.
Stir in cream and vanilla.
Add remaining ingredients except preserves and stir well.
Chill dough for 1 hour.
Heat oven to 400\u00b0.
Roll out dough to 1/16-inch thickness.
Using a cookie cutter, cut 2 for each turnover.
On lightly greased baking sheet, place 1 piece of dough.
Place a rounded teaspoonful of preserves and top with another piece of dough.
Pinch edges.
Bake 8 to 10 minutes.
ool.
Beat together the cream cheese, confectioners' sugar, and vanilla
hickened fudge over the crushed cookie crust, smooth into a layer
eat, and stir in the cookie crumbs until very well mixed
Mix crushed cookies and margarine to form crust.
Put in a 9 x 13-inch pan.
Spread ice cream over cookies, then spread fudge topping over ice cream.
Spread Cool Whip on top.
Freeze for 2 hours.
Ready to serve.
Combine first three ingredients.
Sprinkle one-third of cookie mixture in a lightly greased 13 x 9 x 2-inch pan.
Spread half of ice cream on top.
Repeat procedure; sprinkle remaining crumbs on top.
Freeze 8 hours.
Yields 15 servings.
If desired, swirl chocolate sauce on top for a topping.