Thaw orange juice.
Do not dilute!
Crush wafers into crumbs with rolling pin in plastic bag.
Mix crumbs, coconut and 3/4 cup sugar.
Stir orange juice into mixture.
Form into 1-inch balls. Roll balls in remaining coconut and confectioners sugar.
Mix wafer crumbs, coconut and powdered sugar.
Add undiluted orange juice and mix well.
Form into 1-inch balls.
Roll balls in additional powdered sugar.
Store in covered container overnight. Makes about 3 dozen.
Thoroughly mix all ingredients.
Shape into small balls.
Roll balls in shredded coconut.
Mix all ingredients together.
Roll mixture into balls, then roll in coconut.
Mix all ingredients together and form into small balls.
Roll in powdered sugar.
Store in freezer.
Mix all ingredients; shape into balls.
Roll in additional confectioners sugar.
Store in covered container.
Makes 4 dozen.
Position knife blade in food processor.
Add half of vanilla wafers.
Process until fine crumbs.
Remove crumbs; set aside. Repeat procedure with remaining wafers; remove crumbs and set aside.
Add pecans to food processor bowl; process until ground. Combine crumbs, ground pecans, sugar, orange juice and butter in a large bowl; stir until blended.
Divide mixture in half.
Cover 1 portion with plastic and set aside.
Mix crushed wafers, powdered sugar, orange juice and 1 cup crushed walnuts in a large bowl.
Use enough Karo to hold the mixture together.
Chill.
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.
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.
Mix all ingredients, except coconut, together and roll into balls.
Then roll balls into coconut or mix coconut in and roll in balls.
Or roll in 1 long log and roll in coconut.
Put in refrigerator and chill and slice in slices.
he pan.
Arrange the orange slice halves round the wall
Melt butter and pour over vanilla wafer crumbs and add remaining ingredients.
Roll into balls and then roll in the coconut.
Place on cookie sheet to let harden.
r overnight. Serve topped with orange segments.
Mix all together.
Roll into balls.
Roll in chopped pecans or walnuts.
Mix all ingredients together. Shape into small balls and roll in coconut, confectioners sugar or melted chocolate.
In large saucepan, place chocolate and butterscotch chips. Stir over low heat until melted. Add 1 3/4 cups finely crushed noodles, powdered sugar, sour cream, orange rind and salt; stir until well blended. Cover; refrigerate 20 minutes. Combine remaining noodles and cashews. Shape chocolate mixture into 1-inch balls; roll in a crushed cashew mixture. Refrigerate until firm. Store in tightly covered container in refrigerator. Makes about 3 dozen.
Crush vanilla wafers (fine); orange juice should be mushy. Heat confectioners sugar and margarine together and beat until light and fluffy.
Add crushed wafers and orange juice.
Let stand 1/2 hour.
If too moist, add more wafers.
Roll small balls in coconut.
Crush the vanilla wafers. Combine crumbs, coconut and 1/4 cup confectioners sugar. Add the orange juice concentrate and mix well. Shape into 1-inch balls. Roll in additional confectioners sugar.
Makes about 36.