Prepare whipped cream flavor with 1 Tbsp. sugar and 1 teaspoon vanilla.
Take cookies and layer with whipped cream and lay stacks horizontally on a dinner size plate about 3 rows wide. Frost with remaining whipped cream.
Refrigerate at least 4 hours before serving to allow cookies to soften.
Slice on the diagonal. Before we had electricity our foods were kept cold in ice boxes which were metal covered boxes with places to store blocks of ice which we bought from a man who delivered the blocks to the house.
Beat together all ingredients, except powdered sugar; refrigerate for at least 2 hours.
Roll into 1-inch balls; roll in powdered sugar and arrange 1 inch apart on an ungreased cookie sheet.
Bake in a 350\u00b0F oven for 10-12 minutes.
Sprinkle with additional powdered sugar when cooled.
Joshua gets his Grandmama to go to the ice box; points to ice box freezer.
Grandmama opens freezer and takes out ice cream sandwich.
Joshua sits down on the couch, unwraps -- then eats. Repeat as Grandmama tolerates!!!
Crush vanilla wafers into powder.
Add fruit and nuts.
Wet with milk and mold into tube pan. If dry add a little cherry juice into batter.
Put into grease tube pan with butter.
Put into ice box for a few days before cutting.
Decorate with pineapple slices, nuts and cherries.
br>Press sugar cookie dough into a round cookie pan.
Bake
PLACE ice cream, cookies and milk in blender and cover.
Blend until smooth.
Bake your favorite chocolate chip cookie recipe.
Cut ice cream into 1/2-inch thick circles or squares the size of your cookies. Place ice cream slices between 2 cookies and enjoy.
Best when cookies are warm.
ith parchment paper. For the cookie dough, melt the chocolate in
ach dough ball into a cookie.
Bake in the preheated
Mix ingredients for cookie crust. Spread onto bottom of 9x13\" pan. Bake at 350F for 15 minutes. Cool.
Blend together ingredients for cream cheese layer. Spread over cooled crust.
Prepare vanilla pudding mix with 1 1/2 c milk according to package directions. Pour over cream cheese layer.
Prepare chocolate or pistachio pudding with 1 1/2 c milk. Pour over vanilla layer.
Top with cool whip.
ing a spoon.
Place cookie butter in a microwave-safe
Mix and form into 1-inch balls.
Flatten on cookie sheet to 1/4-inch with a glass dipped in flour.
Bake at 375\u00b0 for 6 to 8 minutes until edges are golden brown.
Let set on cookie sheet 1 minute before removing to cooling racks.
May frost or leave unfrosted.
Mix first 4 ingredients; stir into sliced peaches.
Pour into a square 9-inch baking dish.
Top with 1/4 inch slices of cookie dough.
(May use your favorite cookie recipe.)
Bake at 350\u00b0 for 1 hour until golden brown.
Let cool.
Serve with ice cream.
Heat oven to 350\u00b0.
Line 12-inch pizza pan with foil.
Grease foil.
Press cookie dough into bottom of foil-lined pan.
Bake at 350\u00b0 for 13 to 16 minutes or until golden brown.
Remove from oven. Sprinkle evenly with peanuts, marshmallows and chocolate chips. Drizzle with caramel topping.
Bake an additional 5 to 10 minutes or until golden brown.
Cool completely.
Remove foil from pizza pan.
Cut into wedges or squares.
(May substitute your cookie recipe.)
Makes 16 servings.
Work all ingredients together and roll into logs.
Wrap in plastic wrap and place in ice box.
Slice cookies off log as needed and place on ungreased cookie sheet.
Bake at 350\u00b0 for 8 - 10 minutes or until brown.
Wrap unused portion tightly with plastic and store in refrigerator.
Mix ingredients together and drop by teaspoon into powdered sugar.
Roll in ball and put on greased cookie sheet.
Bake at 350\u00b0 for 12 to 15 minutes or until brown.
(May add nuts or chocolate chips to cookie mixture if desired.)
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.
Top with half of the ice cream and half of the
Mix sweetened condensed milk and lemon juice and beat on medium high speed until well blended.
Fold in 1/3 of the whipped topping and 2 drops yellow food coloring.
Pour filling into crust; carefully smooth remainder of whipped topping on top of lemon filling.
Place vanilla wafer cookies around the edge of the pie (can do this right before serving if you prefer a crisper cookie).
Cover pie and place in freezer.
Pie may be kept in freezer for several days until ready to serve.
Take from freezer 10- 15 minutes before serving.
Make your own favorite oatmeal cookie recipe.
Substitute the liquid in your recipe with crushed pineapple and its juice.
(If your recipe calls for 1 cup water, substitute 1/2 cup crushed pineapple and 1/2 cup pineapple juice.) Bake for the time and temperature called for in your favorite recipe.