575g/20.3 oz white chocolate, broken into chunks
397g/14 oz tin of condensed milk
10 oreos, broken into eighths
Line a 9×9 inch square tin with baking paper.
Put the white chocolate and condensed milk in a large pan and heat very gently over a low heat, stirring frequently, until the chocolate has melted. The mixture should be smooth and stick to itself. Stir in the oreos.Scrape the mixture into the tin and level it, pushing it into all the corners. The mixture it quite stiff and will not spread on its own. Put the tin in the fridge for a couple of hours or overnight, for the fudge to set. Cut into squares
What you need:
What you Need:
1 package sugar free lime gelatin
1/4 cup of boiling water
2 cartons (6 ounces each) key like yogurt ( personally, i like yoplait)
1, 8 ounce carton of frozen, fat free whipped topping (cool whip) , thawed
1 gram cracker crust ( 8 inch)
1.) In a large bowl:
-dissolve glatin in boiling water.
-Whisk in yogurt.
-Fold in whipped topping
- Pour Into crust
2.) refrigerate for atlease 2 hours.
Via: Taste of Home
we have a few months till bikini season.. right?
1 container Betty Crocker chocolate frosting or homemade chocolate frosting
For the filling:
4 Tablespoons (1/4 cup) unsalted butter, at room temperature
6 Tablespoons light brown sugar
1 cup plus 2 Tablespoons all-purpose flour
7 ounces sweetened condensed milk (1/2 a can)
½ teaspoon vanilla extract
¼ cup mini semisweet chocolate chips
(optional) 1/4 package of Pillsbury refrigerated cookie dough for cookie garnishes
Yield: 12 large cookies
2 sticks (8 ounces) softened butter
1 cup granulated sugar
¾ cup packed light brown sugar
1 tablespoon vanilla
3½ cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 cups semisweet chocolate chips
24 graham cracker quarters or 12 full sheets separated at perforations
3 Hershey Bars, broken into rows of 3 bars
12 large marshmallows cut in half lengthwise
1. Preheat oven to 350 degrees F and line a large baking sheet with parchment or a silpat liner.
2. In a stand or electric mixer, beat the butter and sugars until light and fluffy. Add eggs and vanilla, continue to beat until well combined.
3. Place flour, salt and baking soda into a bowl; mix to combine then add slowly to wet ingredients along with the chocolate chips.
4. Layer a graham cracker quarter with 3 Hershey chocolate squares and 2 marshmallow halves. Close with another graham cracker. Top s’more with a large scoop of cookie dough. Place in hands and place another large scoop on bottom then front and back sides as needed. Form dough around s’mores. Will get messy, but stick with it, it does not have to be perfect. S’mores will move around but it’s no big deal. Place large cookies onto prepared baking sheet and bake for 15-17 minutes or until edges are golden and centers are cooked through. Let cool for 10 minutes before transferring to cooling rack or serving plate.
And how it will look:
1 T milk
9 ice cream sandwiches
1 pint mint chip ice cream
1 pint vanilla ice cream or frozen yogurt
1 pint strawberry ice cream or frozen yogurt
1 8 oz. container of Cool Whip or similar topping - thawed
Step 1: Coat bottom and sides of a 9 inch springform pan with nonstick cooking spray. Line the wide with waxed paper - the spray will help it adhere to the pan.
Step 2: Crush about 12 of the cookies, add milk and process in a food processor until mixture holds together. Set aside.
Step 3: Unwrap 4 ice cream sandwiches and cut each into quarters. Stack strips of sandwiches on end, packing them tightly together around the wax paper lined pan. Example shown below
Step 4: Spoon cookie crumbs into the center of the pan and spread, pressing firmly to form a crust.
Step 5: Freeze the crust 1 hour and then remove all three ice creams from the freezer and let them soften for about 15 minutes at room temperature.
Step 6: Transfer mint ice cream to a bowl and stir until it’s spreadable. Do the same to the other two. Remove the crust from the freezer and spread the mint ice cream over the bottom. Top with the vanilla ice cream, followed by the strawberry.
Step 7: Level the top and add the whipped topping.
Step 8: Garnish with the last 3 Oreo’s, broken up and sprinkled on top.
Step 9: Freeze overnight.
Step 10: Serve! emove the side of the pan and then remove the wax paper. Let stand about 10 minutes and then slice into wedges and ENJOY!