NEW CASTLE —
Additional peanut butter cookies, broken into pieces
In a large bowl, combine crushed cookies, sugar and butter; press into an ungreased 13x9-inch baking dish. Bake at 350 for 6 to 8 minutes or until golden brown; cool on a wire rack.
In a large bowl, beat cream cheese and powdered sugar until smooth; fold in 1 cup whipped topping. Spread over cooled crust.
In another large bowl, beat milk and pudding mix on low speed for 2 minutes or until thickened. Spread over cream cheese layer. Top with remaining whipped topping; sprinkle with cookie pieces. Cover and refrigerate for at least one hour before serving.
‘Thin Mint’ Cookies
- 1, 18 1/4-ounce package fudge cake mix
- 3 tablespoons shortening, melted
- 1/2 cup cake flour, measured, then sifted
- 1 egg
- 3 tablespoons water
- Nonstick cooking spray
- 2, 12-ounce bags semi-sweet chocolate chips
- 3/4-teaspoon peppermint extract
- 6 tablespoons shortening
Combine chocolate wafer ingredient in a bowl until well mixed, using hands. On a surface lightly dusted with flour, shape dough into two logs, about 1 1/2 inches in diameter.
Wrap in plastic wrap, waxed paper or parchment paper and freeze for at least 1 to 2 hours, until dough is very firm and can be sliced into wafers.
Preheat oven to 375. Slice dough into rounds not more than 1/4-inch thick and place on parchment-lined baking sheet. Bake for 13 to 15 minutes until cookies are firm at the edges. Cool completely on a wire rack.
For coating, combine chocolate chips with peppermint extract and shortening in a large microwave-safe glass or ceramic bowl. Heat on 50 percent power for 2 minutes; stir gently, then heat for one more minute. Stir once again and if chocolate is not a smooth consistency, continue to heat in 30-second intervals until smooth.
Use a fork to dip each wafer in the chocolate. Tap the fork on the edge of the bowl so the excess chocolate runs off and place cookies side by side on a wax paper-lined baking sheet. Refrigerate until firm.