).
Mix the chocolate wafer cookie crumbs, 2 tablespoons white sugar
tick it to your chocolate wafer cookie.
To decorate your snowman
Combine cookie crumbs and 2 Tbsp. melted butter.
Spread 3/4 of the crumbs on the bottom of a 7x11-inch pan.
).
Combine the chocolate wafer cookie crumbs, pecans and butter or
Reserve 1 cup whipped cream and set aside.
Spread each wafer cookie with cream and arrange in stacks of 4 or 5.
Chill 5 minutes.
Lay stacks on edge to
make one long roll.
Spread remaining whipped cream on outside of roll.
Chill 3 to 4 hours, covered (you can also put it in the freezer).
Slice at an angle to get a striped effect and serve.
Coat the bottom of a 10-inch spring-form pan with vegetable cooking spray; sprinkle with chocolate wafer cookie crumbs and set aside.
ixing bowl, combine graham wafer and vanilla cookie crumbs and almonds, mix
archment paper.
Stir together cookie crumbs, butter, and sugar in
op of each wafer, and topping the final wafer in the stack
Place liners in a mini-cupcake pan.
Put a wafer cookie, flat side up, in the bottom of each well.
In a medium-size bowl, whisk together the yogurt, cream cheese, lemon juice, and honey until smooth.
Spoon 1 heaping tablespoon on top of each cookie, then top the mixture with the fruit.
Cover the pan with plastic wrap, then place it in the freezer until the fruit bites are firm, about 1 to 1-1/2 hours.
Remove the tray from the freezer for 15 to 25 minutes before serving.
Serves 12.
or 50 seconds.
Add cookie crumbs to melted butter. Stir
f icing to anchor larger wafer stick gunwales along the edge
Cookie base: Preheat oven to 350\u00b0F In bowl combine wafer crumbs and
he desserts. Add a rolled wafer cookie before serving.
hen crunch up the vanilla wafer cookies over the dough. After
lat-bottomed bowl. Dip a wafer cookie quickly into the sherry, spread
f 30 vanilla wafer cookie and top with another cookie to make 30
On a cookie sheet place 15 chocolate wafers flat side up. Working quickly, top each wafer with a small scoop of ice cream. Top each sandwich with another wafer, flat side down. Gently push the top wafers down until the ice cream comes to the edge of the wafer cookies. Freeze for one hour, or until firm. Roll each ice cream sandwich in mini chocolates chips so that all the exposed ice cream is covered. Cover and freeze until ready to serve.
Line a 9X3\" pan with aluminum foil, with an overhang of 2\".
Line the bottom of the pan with a layer of the cookies, breaking a few to fit into the edges, if necessary.
Spread a layer of ice cream over the cookies.
Repeat making 2 more layers, or however many your pan will accommodate, ending with a top layer of cookies.
Cover the pan tightly with aluminum foil, and freeze until needed.
15 minutes before serving, remove the cake from the freezer.
Whip the cream.
Grab the overhanging foil on the sides of the pan, and lift ...
Mix cream cheese until smooth, then
add
sugar.
Blend well. Add beaten eggs, lemon juice and
vanilla; blend again. Place wafer of your choice in 2 1/2-inch\tdiameter
foil laminated bake cups;
half fill with cream
cheese mixture.
Place cups on cookie sheet.
Bake in oven for 15
minutes
at
350\u00b0. Cool.
Top with blueberry or cherry pie filling.
Refrigerate. Serves 24 or 1 person who can eat 24 tarts!