Cookies N Cream Crumbs Recipes

Steps:

• In a food processor, finely crush the cookies, reserving about 2 tablespoons of the mixture for sprinkling on top of the truffles.
• In a large bowl, combine the cookie crumbs and cream cheese, stirring until evenly mixed. Chill the mixture for about an hour or until it can be rolled into a ball and hold its shape.
• Divide and roll the mixture into golf ball-sized balls. Dip the truffles in the melted white chocolate and place on a baking sheet lined with parchment paper. Sprinkle the reserved cookie crumbs on top of the truffles before the chocolate hardens.
• Enjoy!

Steps:

• Take 24 cookie sandwiches and remove the filling from the center. Collect those in one small bowl, and collect the cookies in another small bowl.
• Place remaining cookies in a resealable bag and smash the cookies with a pan into fine crumbs.
• Save the white filling for later.
• In a medium-sized pan, combine white chocolate chips, heavy cream, and cookie sandwich fillings over low heat. Mix until you achieve a smooth consistency.
• Pour mixture into a bread pan.
• Allow to sit in the refrigerator for an hour to cool down.
• With an ice cream scoop, form balls from the mixture (refreeze if truffle begins to melt).
• In a small bowl, melt semisweet chocolate. On a cutting board, crush cookies.
• Dip the truffle in melted semisweet chocolate.
• Roll in cookie crumbs.
• Place back in the fridge for 10 minutes.
• Enjoy!

Steps:

• Preheat the oven to 350 degrees F.
• Add the sandwich cookies to a food processor and pulse to coarse crumbs. Spread the crumbs out evenly on a baking sheet and drizzle with the melted butter. Bake for 10 minutes. Let cool completely. Use crumbs as an ice cream topping, for crunch.

Steps:

• Line a 13-by-9-inch sheet pan with parchment paper.
• Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream at low speed until light and fluffy, 3 to 4 minutes. Stop and scrape down the sides of the bowl. Add the vanilla and mix until incorporated.
• Add the 2 1/4 cups flour. Mix at low speed just until it's incorporated. Stop and scrape down the sides of the bowl. Add the cookie pieces and mix at low until they are evenly distributed throughout the dough.
• Press the dough into the prepared 13-by-9-inch sheet pan. Get it as smooth as possible and refrigerate for 30 minutes.
• Line 2 half sheet pans (18-by-13-inch each) with parchment paper.
• Using a 3-inch star-shape cookie cutter, cut out stars from the chilled dough, dipping the cookie cutter in the 3 tablespoons flour in between cuts. Place the stars on each prepared half sheet pan then refrigerate.
• Meanwhile, position racks in the upper and lower thirds of the oven and preheat to 325 degrees F.
• Gently gather the dough scraps and press them back into the 13-by-9 inch sheet pan-however, only press into half of the pan. Then, refrigerate for 30 minutes or wrap with plastic and save for another time, for up to 5 days. Repeat the cutting with the cookie cutter and transfer the stars to the prepared sheet pans.
• Bake the cookies until they are lightly golden around the edges, rotating the sheet pans halfway through baking, 27 to 29 minutes.
• Allow the cookies to cool completely on the sheet pan.
• Combine the white chocolate chips with the vegetable oil in a small microwave-safe bowl. Microwave for 10 seconds at a time until the chips are melted, stirring after each interval. Transfer to a piping bag. Cut a small hole at the tip then pipe the white chocolate onto each cooled cookie.
• Before the white chocolate sets, decorate each cookie with the patriotic sprinkles. Allow the white chocolate to set completely before serving.

Steps:

• In a large bowl, whisk cream and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping and cookies. , Spoon into crust. Freeze until firm, about 6 hours or overnight. May be frozen for up to 3 months. Remove from the freezer 10 minutes before serving.