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.
Cook first 5 ingredients to soft ball stage.
Remove from heat and add remaining ingredients.
Spoon onto cookie sheet.
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
f you do follow the recipe exactly, it doesn't always
If using cookie sheet, prepare pan by coating
Mix all ingredients in pot and bring to a rolling boil for 2 minutes. Add 3 cups quick oats, 1/2 tsp. vanilla, and pinch of salt. Beat and stir until all oats are mixed in and coated. Drop by spoonful onto waxed paper and 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.
n morsels.
For each cookie drop 1/4 cup dough
Mix butter, cocoa, sugar and milk in saucepan; bring to boil. Turn heat off.
Add peanut butter and vanilla; stir until melted, then add quick oats.
Drop by teaspoonfuls on cookie sheet and let cool.
Heat cocoa, sugar, milk and butter in a saucepan.
Bring to boil and boil 1 minute.
Remove from heat.
Add vanilla, peanut butter and quick oats.
Mix thoroughly.
Drop by teaspoon on cookie sheets or waxed paper.
Makes approximately 6 dozen.
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.
In large pan mix first 4 ingredients and bring to a full boil and boil for 1 minute.
Take off burner then add the rest of the ingredients.
Mix well with large spoon.
Then with a teaspoon, drop on waxed paper and you can put a little coconut in the center of the cookie or a cherry or piece of walnut for decoration while cookie is still hot.
Let cool for at least 2 hours.
Boil first 4 ingredients for 3 minutes on low heat.
Add margarine, cool.
Add remaining ingredients and mix well. Refrigerate overnight.
Drop by teaspoon on greased baking sheet and bake at 350\u00b0 for 10 to 12 minutes.
A pecan or walnut may be placed on each cookie.
Mix well.
Drop by cookie scoops full onto parchment paper
up with PAM for a quick release!), 1/4 cup almond
As I noted above, this recipe is VERY flexible. If you