- (2) Boxes French Vanilla instant puddling
- (2) 8 oz. Cream Cheese
- 16 oz. tub of Cool Whip
- 1 package Oreo Cookies
- 3 cups Milk
Place Oreos in a large plastic bag and crush them with a rolling pin until they are fine.
Press them in a pie plate to form crust.
In a large mising bowl, combine the puddling mix and milk, beat with an electric mixer until it starts to thicken.
Add softened cream cheese, beat until smooth.
Pour this into a pie shell and top with Cool Whip.
(You can also add a few sprinkles of crushed cookies to the top for decoration)
- 2 cups vanilla wafer crumbs
- 1/4 cup packed brown sugar
- 1/2 cup butter (no substitutes), melted
- 1/2 cup butter (no substitutes)
- 1/2 cup packed brown sugar
- 1 cup semisweet chocolate chips
- 1/2 cup finely chopped pecans
Combine crumbs, brown sugar and butter. Press into an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 8-10 minutes or until lightly browned. In a saucepan, bring butter and brown sugar to a boil over medium heat; boil and stir for 1 minute. Pour evenly over crust. Bake at 350 degrees F for 10 minutes. Remove from oven; let stand for 2 minutes. Sprinkle with chocolate chips; let stand until chocolate is melted. Spread evenly over top; sprinkle with pecans. Cool completely before cutting.
•1 Cup Light Karo Syrup
•1 Cup sugar
•1 tsp vanilla
•1 ½ Cups creamy peanut butter
•6 Cups original Special K cereal
•6 oz semi sweet chocolate chips
•12 oz butterscotch chips
Combine first 3 ingredients in very large saucepan and heat to a boil. Remove from heat and stir in peanut butter until melted and smooth. Stir in cereal. Press mixture into a 9 x 13 pan sprayed with Pam.
In double boiler heat chocolate chips and butterscotch chips until melted and smooth. Spread over peanut butter mixture. Allow to cool completely before cutting into squares.