Cookies N Cream Fudge Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
-Dottie Cross TMPJ72B,
2 1/2 cup: Sugar,
1/2 cup: Margarine or butter,
1 can: , (5 oz) (2/3 cup) evaporated milk
1: , (7 oz) jar (2 cups) marshmal creme
8 ounce: Almond bark or vanilla-flavo candy coating, cut into pieces
1 tsp: Vanilla,
12: Chocolate creme-filled sandw cookies, broken into bite-s pieces
Directions:
Line 8-inch-square pan with foil so that foil extends over sides of
pan; butter foil. In large heavy duty saucepan, combine sugar,
margarine, and milk. Bring to a boil over medium heat, stirring
constantly. Continue boiling 3 minutes over medium heat, stirring
constantly. Remove from heat. Add marshmallow creme, candy coating
and vanilla; blend until smooth. Pour half of mixture into foil-lined
pan. Sprinkle cookie pieces over entire surface. Top with remaining
mixture. Cool to room temperature. Refrigerate 1 to 2 hours or until
set. Remove fudge from pan by lifting foil; remove foil from fudge.
Using large knife, cut into squares. Store in refrigerator. Makes 36
squares (about 1-1/2 pounds). Source: Pillsbury Classic Cookbooks -
Holiday, Dec, 1992 Reformatted by: CYGNUS, HCPM52C
Source from luhu.jp
pan; butter foil. In large heavy duty saucepan, combine sugar,
margarine, and milk. Bring to a boil over medium heat, stirring
constantly. Continue boiling 3 minutes over medium heat, stirring
constantly. Remove from heat. Add marshmallow creme, candy coating
and vanilla; blend until smooth. Pour half of mixture into foil-lined
pan. Sprinkle cookie pieces over entire surface. Top with remaining
mixture. Cool to room temperature. Refrigerate 1 to 2 hours or until
set. Remove fudge from pan by lifting foil; remove foil from fudge.
Using large knife, cut into squares. Store in refrigerator. Makes 36
squares (about 1-1/2 pounds). Source: Pillsbury Classic Cookbooks -
Holiday, Dec, 1992 Reformatted by: CYGNUS, HCPM52C
Source from luhu.jp