ream on each cookie.
Gently press another cookie layer on top
Beat eggs, butter and sugar together.
Spread in layers in order given; with 1/2 the Nabisco wafers on the bottom of a 9 x 13-inch pan.
Spread the filling and top with the rest of the Nabisco wafers.
y side on an ungreased cookie sheet. Spoon a dab of
ach portion as directed in recipes.
Chocolate Chunk Cookies: Heat
Beat buttermilk and pudding until thick.
Fold in Cool Whip, then add pineapple and oranges.
Crush 15 cookies and fold in mixture (break in small pieces); smooth out and decorate with cookie halves and orange slices.
Cut 5 cookies in half, 10 orange slices.
Alternate cookies and orange.
Stand cookies up.
he springform pan. Press the cookie mixture into bottom of 9
Preheat oven, 350 degrees.
Process cookies in food processor until crumbed. (Can use blender or rolling pin filled with cookies in Ziploc bag.).
Mix crumbs, sugar, vanilla, and margarine.
If desired, reserve 2 tablespoons of crumb mixture for garnish.
Press mixture firmly and evenly against bottom and side of 9-inch pie pan.
Bake 10 minutes. Cool.
For Vegan option use a Vegan cookie.
he recipes in this collection.
Makes 22-23 cups cookie mix
Crush 2 dozen cookies in the blender and add 1/4 cup melted butter.
Mix together, reserving 1/4 cup for topping.
Pat in greased 8 x 8 pan and bake for 10-15 minutes at 350\u00b0.
Let cool.
Melt together in double boiler 3 squares semi-sweet chocolate and 1/4 cup butter.
Add 1 teaspoon vanilla and 1 egg and mix well.
Remove from heat and add 1 1/2 cups icing sugar and 1/2 cup chopped nuts.
Put on top of cooled crust and sprinkle remaining cookie mixture on top of filling.
Place in fridge and let cool before slicing.
Put Nabisco through chopper.
Press in form.
Keep a bit for the top.
Beat sugar and butter like cake; add 1 egg at a time. Cover Nabiscos with sugar and butter, then well drained pineapple, pecans, whipped cream and the rest of the crumbs.
Let stand 24 hours.
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
Whisk the eggs and milk together in a large bowl, then stir in the melted butter and the cookie mix in a jar. Stir well to make a soft dough. Cover and leave to rest for 30 mins.
Preheat the oven to 375\u00b0F. Divide and roughly shape the mixture into 14 circles, well-spaced on a large greased baking sheet. Bake for 14-16 mins until just golden. Leave on the baking sheet for 5 mins then transfer to a wire rack to cool completely.
For the crust:
Mix cookie crumbs with melted butter; press
Heat oven to 375\u00b0F.
In a large bowl, place cookie mix. Cut in butter, using a pastry blender or fork, until the mixture looks like coarse crumbs.
In an ungreased 8-inch square baking dish, spread fruit in an even layer. Sprinkle cookie mixture over peaches and spread evenly.
Bake 30-40 minutes or until topping is golden brown. Let cool at least 10 minutes. Serve warm or cool.