o temperature indicated on package/recipe.
Roll out dough on
et cool completely.
Crush sandwich cookies. In the bowl of an
Spoon 1tsp of toffee onto the bottom of 12 cookies, spread to level, but leave a gap around the edge.
Place slices of banana over the toffee, if your banana is big enough, you'll only need 1 slice per cookie, if not put a couple of slices on to cover the cookie.
Take one of your plain cookies and sandwich together with the banana covered one; repeat until you have 12 sandwich cookies.
Drizzle some extra toffee sauce on the top and dig in!
Due to the fresh banana in this recipe, the sandwich cookies are best eaten the same day.
ool on baking sheets.
Sandwich cookies with chocolate ganache filling in
Prepare cake mix as directed on package for angel food pan except carefully fold crushed cookies into batter.
Bake and cool as directed on package; frost cake.
Garnish with sandwich cookies.
Makes 12 servings.
ddition until well blended.
Cookies:
Boil lemon juice and
Mix pumpkin and Marshmallow Creme, then add the ice cream. Pour into a baking pan.
Freeze 4 to 6 hours.
Cut into squares. Place ice cream mixture between 2 cookies.
Makes 15 sandwich cookies.
axed paper.
Pulse chocolate sandwich cookies in a food processor until
ake garnish.
Stir crushed sandwich cookies into remaining mixture.
To
b>sandwich cookie, spread about 1 tablespoon filling on bottoms of 16 cookies
ccasionally, until golden.
For cookies: combine flour, sugar, butter, cocoa
he middle of 12 cookies. Place the remaining cookies on top, pressing
Mix milk and pudding mix.
Beat until well blended, 1 or 2 minutes.
Let stand 5 minutes.
Fold in Cool Whip.
Stir 1 cup cookies and the chips or peanuts into pudding mixture.
Spoon into pie crust.
Sprinkle with remaining cookies.
Freeze until firm. Garnish with gumdrop flowers, if desired.
Pour milk into large bowl. Pour in the peppermint extract. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 1/2 cups of the whipped topping and the sandwich cookies. Stir lightly. Spoon into pie crust. Spread with remaining 1/2 cup whipped topping.
Melt chocolate as directed on package; drizzle over pie.
Refrigerate 2 hours or freeze until firm. If frozen, let stand about 10 min. at room temperature or in refrigerator to soften before serving. Store leftovers in refrigerator or freezer.
Blend chocolate ice cream, milk, 2 tablespoons whipped cream, chocolate syrup, and 2 chocolate sandwich cookies in a blender until smooth and frothy. Divide milkshake between two glasses. Top each with 2 tablespoons whipped cream and crushed chocolate sandwich cookies.
12 to 15 minutes. Transfer cookies on parchment to a rack
Take the sandwich cookies apart, scrape the cream filling
COOKIES: Combine the powdered sugar and
re light brown. Transfer the cookies on the parchment paper to
Place the chocolate sandwich cookies into a resealable plastic zipper