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.
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.
9 inch pan and bake in 350\u00b0 oven for
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.
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.
Combine all ingredients.
Mix well with spoon or fork (not electric mixer) until thick.
Pour into 1 Keebler ready crust (graham or cookie crust).
Top with lite Cool Whip.
Refrigerate.
utter and add to biscuit (cookie) crumbs and cocoa.
Press
hocolate chips and pecans into cookie dough mixture; shape into 1
lace on a waxed paper cookie sheet.
In a small
50 degrees.
Combine oreo cookie crumbs w/ coco powder and
1 Grease 8-inch square baking pan or line with foil.
2 In a medium saucepan over low heat, combine the sweetened milk and chocolate; cook and stir just until boiling. Reduce heat; cook and stir for 2-3 minutes or until mixture thickens.
3 Remove from heat and stir in vanilla.
4 Stir in 2 cups of cookie crumbs. Spread evenly in prepared pan. Sprinkle with remaining cookie crumbs and sprinkles or nuts; press down gently with a spatula.
5 Cover and chill 4 hours or until firm. Cut into squares. Store covered in refrigerator.
Bake cookie dough in well-greased pizza pan at 350\u00b0 for 10 to 12 minutes.
No longer!
You want the crust chewy, not too done. Remove from oven and spread with peanut butter.
Top and decorate with whatever candy, raisins or nuts you choose.
Suggestions: Holiday-colored M & M's, chocolate chips, Heath (candy bar) bits, Reese's pieces and candy corn.
Decorate as you wish.
Combine cookie crumbs and sugar in a
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.
edium bowl, stir together the cookie crumbs, melted butter, and salt
Melt dark chocolate over gentle heat.
Combine marshmallows, cereal, cookies, peanuts and cherries.
Pour the melted chocolate over nut/cereal mixture and combine well.
Spoon mixture onto waxed paper lined baking sheets in mounds that resemble (very roughly) little mountains.
Melt white chocolate. Spoon some white chocolate on each cookie and let it run down the \"peak\" like snow caps on a mountain. Makes 38 cookies.
In the Kitchen with Bonnie Stern.
Mix cereals and spices in a bowl.
In a saucepan (or microwave oven), bring milk, brown sugar, peanut butter and honey to a boil.
Boil for 1 minute before removing from heat.
Immediately add vanilla and cereal mix.
Mix well.
Pour onto cookie sheet lined with wax paper.
Cover with another piece of wax paper.
Flatten with a rolling pin, packing tightly.
Cool completely.
Cut into 25 rectangles.
Put sugar, cocoa, butter and milk in saucepan; bring to a full, rolling boil.
Boil 1 minute.
Remove from heat.
Add vanilla, peanut butter and oats.
Beat together.
Drop from teaspoon onto waxed paper on cookie sheets.
Cool for 1 hour.
In a blender, sprinkle gelatin over cold milk.
Let stand for 2 minutes.
Add hot milk and process at low speed until dissolved, about 2 minutes.
Add cream cheese, sugar and vanilla and process until blended.
Arrange chocolate in the bottom of the graham cracker crust.
Pour in gelatin mixture, sprinkle with crushed cookies.
Chill until firm, about 2 hours.
Serves 10.