Crush the cookies in a blender or food processor.
Beat the cream cheese, butter and confectioners sugar.
Beat instant pudding and milk together.
Fold the topping with the pudding.
Fold the cream cheese mixture with the pudding.
Layer the cookies, cream cheese mixture, cookies, etc. and finish with the cookies.
Put in freezer a day before.
coa powder. As with all cookies, it's the taste
Combine butter, cocoa, sugar, and milk in a large saucepan.
Bring to a full boil, reduce heat and simmer for one minute stirring constantly.
Add vanilla and peanut butter mixing well.
Stir in oats.
Quickly drop onto waxed paper by the spoonful or desired amount.
Let cool and enjoy.
Do not under or over cook ingredients in saucepan. Once oats are stirred in drop onto wax paper immediately. I do not suggest in double batching this particular recipe.
Crush Oreo cookies.
Mix crumbs with enough melted butter to press into the bottom of a round spring-form pan (a regular pan can be used).
Place in the freezer until firm.
Remove from freeze and fill pan with coffee ice cream, pressing down firmly. Place in freezer again until ice cream is firm.
(This dessert may be made in layers.) Cover with fudge topping (using a warm topping is easier to spread).
Place in freezer to set.
When fudge is hard, cover with whipped topping and serve.
o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
f using Irresistable Peanut Butter Cookies recipe bake at 375 degrees.
Preheat oven to 350 degrees.
Pour dry cake mix into large mixing bowl.
Add eggs and oils.
Mix well.
Add choc or peanut butter chips.
Bake 12-15 minutes or until done. Cool on wire rack. DO NOT OVERBAKE or your cookies will be hard. Store in airtight container.
NOTE* I sometimes use a lemon cake mix and sprinkle cooled cookies with powdered sugar.
Place cookies on cookie sheet and then
ire rack to finish cooling. Cookies can be stored in a
aking sheets.
4. Bake cookies in a 350\u00b0 regular
Smash cookies (you can use food processor); add melted butter and mix together.
Spray a 9 x 13-inch pan with cooking spray. Press cookies in pan and freeze.
Soften ice cream; spread on top of cookies.
Spread hot fudge after you have put the layer of ice cream on.
Top with Cool Whip.
Freeze for 1 to 2 hours.
Crush cookies and set aside.
(I use a food processor for this.)
Mix butter and cream cheese.
Add pudding, milk, powdered sugar, vanilla and Cool Whip.
Mix well with electric mixer.
Put Cool Whip lid in bottom of flower pot to keep crumbs from falling through the little hole.
Put a layer of cookies, then pudding, cookies, pudding, etc.
Save enough cookies to go on top so it will look like soil in your pot.
Add flowers (artificial) and worms (gummy worms).
Crush Oreo cookies.
Mix cookies, butter and nuts.
Press mixture in 9 x 13-inch pan.
Bake at 350\u00b0 for 8 minutes.
Cool. Pour slightly melted ice cream in pan.
Sprinkle a few crushed Oreo cookies on top and freeze.
Make pudding by directions on box.
Let sit 5 minutes.
Stir in Cool Whip and 1/2 of crushed cookies.
Place 1 tablespoon cookies into the cups.
Fill cups 3/4 full with pudding mixture; top with remaining cookies.
Refrigerate 1 hour.
Place the chocolate sandwich cookies into a resealable plastic zipper
Use a pie plate and crush Oreo cookies to cover the bottom, 1/4 to 1/2-inch thick.
Open Oreo cookies and line the sides of the pie pan.
Make pudding according to box directions; pour over the cookies.
Refrigerate until pudding cools.
Frost with the Cool Whip and use 2 Oreo cookies, crushed fine to sprinkle over the Cool Whip.
ith a layer of the cookies, breaking a few to fit
Preheat oven to 350*.
COOKIES:
Cream shortening and sugar.<
In a bowl, combine crushed cookies and sugar. Stir in butter. Press onto the bottom and up the sides of an ungreased 9-inch pie plate. Refrigerate for 30 minutes. Spoon 1 pint of ice cream into crust. Drizzle with half of the chocolate syrup. Swirl with a knife. Carefully top with the remaining ice cream. Drizzle with remaining syrup. Swirl with a knife. Cover and freeze until firm. Remove from the freezer 10 to 15 minutes before serving. Garnish with whole cookies, if desired. Yield: 8 servings.
Put sugar, cocoa, milk and margarine in a saucepan.
Bring to a boil.
Stir well and boil 1 minute.
Turn off heat and add vanilla.
Stir in remaining ingredients.
Drop by teaspoon on waxed paper.
Allow to set.
Makes 4 to 5 dozen cookies.