Cookies 'n cream fudge

1 Servings

Ingredients

Quantity Ingredient
-Dottie Cross TMPJ72B
2½ cup Sugar
½ cup Margarine or butter
1 can (5 oz) (2/3 cup) evaporated milk
1 (7 oz) jar (2 cups) marshmal creme
8 ounces Almond bark or vanilla-flavo candy coating; cut into pieces
1 teaspoon 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 1-½ pounds). Source: Pillsbury Classic Cookbooks - Holiday, Dec, 1992 Reformatted by: CYGNUS, HCPM52C

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