Tag Archives: no bake

Mint Oreo Cookie Dessert…..OH YEAH!

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Super easy, needing only a few ingredients.

1 tub of Cool Whip-whipped topping
1 package of Mint Oreo cookies
3/4 cup of milk (any fat percentage, soy or almond will work too)
And a topping of your choice. In this demo I used cherries. You could use crumbled oreo’s, nuts, sprinkles, etc. You could also pour some chocolate or caramel syrup on top!! I think I just gained 5 pounds, typing that, LOL!!

In this demo I used a 10.5″, round pie dish. If you want to double the recipe, use a 9.5″ x 13″ dish.

Use half the package for the bottom layer. Dunk each cookie into milk, place in dish.
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Use half of the tub of whipped cream, spread over soaked cookies.
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Add the remaining package as the top layer. Spread again with that whipped cream we all love!
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Add your topping of choice. Voila!! Done!
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Refrigerate at least one hour before serving. You can also make this the day before!!

Enjoy 🙂

No Bake Lemon Drop Cookies

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Ingredients
2 cups finely crushed shortbread cookies (about 7 ounces)
1 cup powdered sugar
1/2 cup almonds, toasted and finely chopped
1/2 cup finely crushed lemon drop candies*
2 tablespoons light-colored corn syrup
2 tablespoons milk
2 tablespoons butter, melted
1/3 cup powdered sugar
1 tablespoon finely crushed lemon drop candies

Directions
1. In a large bowl, stir together the crushed cookies, the 1 cup powdered sugar, the almonds, and the 1/2 cup crushed candies. In a small bowl, stir together corn syrup, milk, and melted butter. Stir the corn syrup mixture into the cookie mixture until well combined.

2. Shape cookie mixture into 1-inch balls. In a small bowl, combine the 1/3 cup powdered sugar and the 1 tablespoon crushed candies. Roll balls in powdered sugar mixture. Place on a large baking sheet or tray.

3. Cover and chill for at least 2 hours before serving. Roll balls again in powdered sugar mixture just before serving. Makes about 36 cookies.

From the Test Kitchen* •Place lemon drops in a heavy re sealable plastic bag. Use a meat mallet or a rolling pin to coarsely crush the lemon drops. Transfer coarsely crushed lemon drops to a food processor. Cover and process until finely crushed.

•Place cookies in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze up to 3 months

http://www.bhg.com/recipe/cookies/no-bake-lemon-drops/