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 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.
Using Pillsbury slice and bake sugar cookie dough, you can figure about 12 baskets from a roll.
ombined and there are no large pieces of cookie remaining.
Line
n oven while you make cookie topping.
Whisk flour, baking
Bring this to a boil for 1 1/2 minutes butter, splenda, salt, cocoa, milk.
In large bowl mix oatmeal, peanut butter, vanilla.
Add boiled mixture, a little at a time until you have the consistency of a drop cookie. Put wax paper on a cookie sheet, use tablespoon to form balls, drop onto wax paper. Put cookies into freezer on the tray.
After a few hours put them into zip lock baggies. Keep the cookies in the freezer and eat them. You can eat them frozen, or let them defrost a bit.
Mix butter, milk, sugar and cocoa. Bring to a boil and boil 3 minutes.
Mix quick oats, peanut butter, nuts and vanilla.
Stir into chocolate mixture.
Drop by spoon onto buttered cookie sheet. Allow to cool.
In a kettle, melt the sugar, milk, butter and cocoa.
Bring to a boil.
Remove from heat; add oatmeal and vanilla.
Mix well with a large spoon and drop cookie dough by teaspoon
onto waxed paper lined cookie sheets.
Put into refrigerator to cool.
Put into plastic bags or tins to keep.
b>cookie to resemble a turkey's head.
Add a large drop
Mix sugar, oleo, cocoa, salt and milk in a large boiler for 2 minutes.
Remove from heat and add oats and vanilla.
When partly cooled, drop on wax paper by spoonfuls.
Make sure you get it all dropped before it gets cold.
Put sugar, butter, cocoa and milk in saucepan.
Bring to rapid boil.
Reduce heat to medium boil.
Boil 5 to 6 minutes or until mixture forms a soft ball.
Remove from heat and add vanilla, oats and nuts.
Drop on waxed paper.
hey are completely coated.
Drop cookies by tablespoonfuls onto wax
Mix the chocolate wafer cookie crumbs, 2 tablespoons white sugar
Combine sugar, milk, cocoa, margarine and peanut butter.
Boil 1 minute.
Add rest of ingredients.
Stir until blended.
Drop by teaspoon onto waxed paper and let cool.
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
50 degrees.
Combine oreo cookie crumbs w/ coco powder and
Combine sugar, cocoa, oleo and milk in saucepan.
Bring to full boil; boil for 1 minute.
Add vanilla, peanut butter and oats.
Beat together.
Drop from teaspoon onto wax paper.
Yields about 3 dozen.