ach portion as directed in recipes.
Chocolate Chunk Cookies: Heat
he recipes in this collection.
Makes 22-23 cups cookie mix
Top with 1/4 cup cookie crumbs. Cover with another layer
and place on lightly greased cookie sheets.
Bake for 10
Spread the cookie dough in bottom of a 9 x 13-inch pan.
Bake at 350\u00b0 for 10 minutes, or until golden brown.
Mix together the cream cheese, Cool Whip and powdered sugar; spread on baked cookie crust.
Mix together the pudding and milk; spread on top of cream cheese mixture.
Top with Cool Whip; sprinkle with crushed nuts as a nice garnish.
Store in refrigerator overnight.
nife.
Place on greased cookie sheet.
Bake at 350
inch apart on ungreased cookie sheet at 425\u00b0F for
Stir Cool Whip and Eagle Brand milk up. Stir well, then add ReaLemon juice. Mix well and pour into a graham cracker or vanilla cookie crust. Chill.
Combine cookie crumbs, 2 tablespoons sugar and butter.
Press 1 cup of mixture into buttered pan.
Chill.
Save remaining crumbs for top.
Beat egg yolks until thick; add condensed milk.
Add lemon rind, juice and almond extract; stir until thick.
Beat egg whites; add remaining sugar, beating until stiff.
Fold into condensed milk and lemon mixture.
Pour into pan; top with crumbs. Freeze for 4 to 6 hours.
Cream sugar and butter.
Add other ingredients; shape into rolls and chill.
Cut off rolls in size desired; place on cookie sheet and bake at 350\u00b0.
Yield varies with size cut.
Layer plain graham crackers in bottom of jelly roll pan (cookie sheet type).
Mix together and cook until thick 1 egg, milk, sugar and 2 sticks margarine.
Take off heat and add to 1 cup cracker crumbs, 1 cup coconut and 1 cup chopped nuts.
Mix with first mixture well, then spread over layered crackers, then add another layer of graham crackers.
Combine pudding mix, gelatin and cold water.
Cook according to package directions.
Cool about 5 minutes, stirring once or twice.
Add ice cream, stirring until melted.
Arrange cookies in the bottom of a 9 x 5-inch loaf pan.
Pour 1/3 pudding over cookies.
Place 12 cookies on top of pudding and 4 against long side of pan.
Make 3 layers this way.
Chill until firm.
Mix condensed milk and lemon together well.
Line a pie plate with wafer cookies, up sides as well.
Pour mixture over cookie wafers.
Add Cool Whip on top.
Refrigerate until pie is firm and serve!
ntil well blended.
Add cookie mix and flour; stir until
ugar, and place on the cookie sheet about 3 inches apart
uffin cups.
Divide the cookie dough into 24 equal parts
in another bowl break cookie dough into small pieces and
or 50 seconds.
Add cookie crumbs to melted butter. Stir
Roll out cookie dough and cut out six 5-inch rounds. Bake according to package directions. Let cool.
Add cream cheese and butter to a stand mixer and whip until combined.
Add vanilla and confectioners' sugar, then mix for about 3-4 minutes or until fluffy.
Spread each cookie round with the cream cheese frosting, then stack the layers with fruit, using a different fruit for each layer. Assemble this cake the day you plan to serve it, as the cookie layers will become very soft if layered with frosting and fruit too early.
et aside.
Make Cookie dough. Whisk flour, salt, baking