Cookies N Cream Fudge Recipes

Steps:

• Line a 9-by-13-inch pan with foil.
• Combine the marshmallows, sugar, cream, butter and salt in a medium saucepan and put over medium heat. Cook, stirring constantly, until the marshmallows melt and the sugar dissolves. Remove the saucepan from the heat, add the white chocolate chips and vanilla, and stir until the chips are completely melted.
• Pour the mixture into the prepared pan, and scatter the crushed cookies over the top and lightly press into the fudge. Let cool to room temperature, then cover with plastic wrap and refrigerate until firm, about 1 hour. Cut into 1-inch squares.

Steps:

• LINE 8-inch square pan with wax paper, extending paper over edges of pan.
• MELT white chocolate squares with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat; stir in crushed cookies. Spread evenly in prepared pan.
• CHILL 2 hours or until firm. Remove from pan by lifting edges of wax paper. Cut into squares.

Steps:

• Line an 8-in. square dish with aluminum foil; coat with cooking spray. Place half of the broken cookies in pan. , In a heavy saucepan, combine the milk, butter and chips; cook and stir over low heat until chips are melted. Remove from heat; stir in vanilla. , Pour over cookies in pan. Sprinkle with remaining cookies and peppermint candies if desired. Cover and refrigerate for at least 1 hour. Cut into squares.

Steps:

• Whisk fudge topping and 1 cup COOL WHIP in medium bowl until blended. Add dry pudding mix; beat 2 min. Stir in chopped cookies.
• Arrange 4 ice cream sandwiches, side-by-side, on 24-inch-long sheet of Reynolds Wrap® Aluminum Foil; top with half the COOL WHIP mixture. Repeat layers. Cover with remaining ice cream sandwiches.
• Frost top and sides of dessert with remaining COOL WHIP. Fold foil to make packet.
• Freeze 4 hours or until firm.

Steps:

• 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.

Steps:

• In heavy saucepan, over low heat, melt white chocolate squares, sweetened condensed milk and salt. Remove from heat; stir in crushed cookies.
• Spread evenly into wax-paper-lined 8-inch square pan. Chill 2 hours or until firm.
• Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

Steps:

• Line an 8 x 8-inch square baking pan with foil.
• In heavy saucepan over low heat, melt chocolate with sweetened condensed milk and salt.
• Remove from heat.
• Stir in crushed cookies.
• Spread evenly in prepared pan.
• Chill for 2 hours or until firm.
• Turn fudge out onto cutting board.
• Peel off foil and cut into squares.
• Store tightly covered at room temperature.

Steps:

• In a mixing bowl, combine chocolate with sweetened condensed milk and melt in the microwave in 15-second increments.
• Once chocolate is fully melted, add in chopped cookies and stir until combined.
• Pour chocolate mixture into a parchment paper-lined 8x8 inch (20x20 cm) baking tin.
• Chill for 2 hours or until the fudge is firm.
• Cut into bite-sized pieces.
• Enjoy!