Crust:.
Melt butter in a medium sized sauce pan on low.
Add cocoa, milk, and sugar and stir until well combined.
Bring to a boil and cook for about 1 1/2 minutes.
Remove from heat and stir in peanut butter, vanilla, and oats.
Pour and press into two greased 9-in pie pans.
Filling:.
Beat together cream cheese and confectioners' sugar.
Mix in peanut butter and milk.
Beat until smooth.
Fold in whipped topping.
Spoon into two 9 inch no bake cookie pie shells; cover, and freeze until firm.
9 inch pan and bake in 350\u00b0 oven for
In spring-form pan, line bottom and sides with ladyfingers. Trim bottom of ladyfingers that stand around the sides.
Use tips to fill in spaces on bottom.
Follow directions on no bake cheese cake and add cream cheese (soften in microwave).
Refrigerate for 1 hour.
Remove and add fruit topping when ready to serve.
Mix ingredients together except for graham cracker crumbs. Roll into small balls and roll in graham cracker crumbs.
Eat.
In top of
a
double boiler, melt butter and chocolate. Blend with a whisk, then add oats and combine well.
Form into golf size balls.
This mixture is both crumbly and wet and you might
not think it
is
going
to
hold
together,
but
surprise...it does. Place in
a waxed paper lined pan and chill. When the cookies are firm,
roll them in confectioners sugar. Store them in the refrigerator, but allow them to come to room temperature 30 minutes before serving.
Combine sugar, cocoa and milk in pan; boil for 1 minute.
Add remaining ingredients and roll into balls.
Yields 4 dozen.
Store at room temperature.
In a double boiler over hot, not boiling water, melt chocolate; remove from heat.
Mix in syrup, 3 cups sugar, nuts, coffee (dissolved in the 1/3 cup hot water) and wafer crumbs.
Form into 1-inch balls.
Roll in 1/2 cup sugar.
Store in covered container a day or so to ripen.
Makes about 5 dozen.
Combine sugar, cocoa and milk in pan; boil for 1 minute.
Add remaining ingredients and roll in balls.
Eat.
oll out the ready to bake cookie dough.
place elephant shaped
Mix cheesecake crumbs, sugar and margarine. Press onto bottoms of each 12 Reynolds paper bake cups with a spoon or glass.
Beat milk and filling mix on low until blended.
Beat on medium for 3 minutes, filling will be thick.
Spoon over crumb mixture in bake cups.
Refrigerate.
Garnish with fruit, nuts or chocolate.
Makes 12 servings.
ombined and there are no large pieces of cookie remaining.
Line
nto 1 inch balls (I used a small cookie scoop and then
ecans into cookie dough mixture; shape into 1-inch balls and place
nd roll into 1-inch balls.
Then roll ball in
cing star with six silver balls.
Store the cakes in
In blender, sprinkle gelatin over cold milk; let stand 2 minutes.
Add hot milk and process at low until dissolved, about 2 minutes.
Add cream cheese, sugar and vanilla and process until blended.
Arrange (sprinkle) mini chocolate chips in the bottom of the crust.
Pour in gelatin (cream cheese) mixture.
Sprinkle with your favourite crushed cookies.
Chill until firm, about 2 hours.
-inch balls.
Place on a waxed paper cookie sheet.
Combine all ingredients but sugar thoroughly.
Shape into balls about 1 inch in diameter.
Roll in sugar.
Store in tightly covered container.
Melt chocolate chips.
Add Karo syrup and sugar until mixed well.
Add remaining ingredients together.
Form into small balls. Place on lined cookie sheet with wax paper.
Refrigerate for 12 hours or more.
Store in airtight container.
ats and coconut on a cookie sheet. Place in the oven