|The Gingerbread Book|
|by Allen D. Bragdon|
250 drawings and photos. 160 pp. 8 3/4 x 9 1/2. Orig. $24.98.
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Results 1 - 10 of 19 for oreo drop cookies
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Mix in order ... chocolate crust. Refrigerate. Chop cookies in food processor. Add melted butter. Line large pie pan and pack gently for easier slicing.
Do not use prepared whipped topping. Combine crumbs and butter; reserve 1/2 cup for topping. Press remaining crumb mixture onto bottom of 9-inch pie ...
Combine crumbs and butter. Reserve 1/2 for topping. press remaining crumbs into bottom of pie plate. Chill. Gradually add milk to marshmallow creme, ...
Crush Oreo cookies and use 1/2 ... in cooled Jello which has not thickened. Beat together thoroughly. Pour in crust and top with remaining crumbs. Chill.
Crush cookies and spread on ... Pour over crumbs in pan and sprinkle reserved crumbs on top. Refrigerate overnight and cut into squares. Serves 8 to 10.
Combine cookie crumbs and butter; reserve 1/2 cup for topping. Press remaining crumb mixture onto bottom of 9 inch springform pan. Chill. Gradually ...
Blend Oreo cookies to make crust. Press into pie pan. Mix ice cream with coloring and cream de menthe. Freeze. Sprinkle with broken crumbs. Serves 12.
Stir peppermint crunch ... well covered. Spread on wax paper. Break up when set. Pink or green mint candy is also nice with broken Oreo cookies stirred in.
Heat oven to 350 degrees. Mix crushed cookies and butter in ... stir in peppermint extract. Fold in food coloring. Pour into baked crust. Chill 4 hours.
Crush cookies and place 1/2 ... whipped cream, and fold into mix. Add torte onto crumbs and cover with remaining cookies. Refrigerate until ready to serve.
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