44662 jessy fudge pudding cookies Recipes

cold milk, instant chocolate pudding mix, chocolate fudge topping

non-instant chocolate pudding mix, white sugar, brown sugar, heavy cream, butter

fudge brownie mix, fiber 1 cereal, semisweet chocolate chips, ground cinnamon, water, vegetable oil, vanilla, egg

white baking chocolate or 18 oz white chocolate baking squares, sweetened condensed milk, salt, crushed oreo cookies (about 20 cookies)

vanilla chips (2 cups), pillsbury creamy supreme oreo frosting, cream-filled chocolate sandwich cookies, cut into quarters, cream-filled chocolate sandwich cookies, crushed

crisco original no-stick cooking spray, light brown sugar, crisco baking sticks butter flavor all-vegetable shortening , cut into slices or 1 cup crisco butter flavor all-vegetable shortening, eggs, separated, water, vanilla extract, salt, pillsbury best all purpose flour, chopped pecans, hot fudge topping, seedless red raspberry jam

bittersweet chocolate, butter, divided, water, sugar-free instant chocolate pudding mix, powdered sugar

white chocolate baking squares, sweetened condensed milk, salt, cookies ) coarsely crushed of your choice (oreos or chocolate chip are good choices), nuts chopped optional

cookie base, all-purpose flour, quick or old-fashioned oats, brown sugar, chopped walnuts, flaked coconut, baking soda, pumpkin pie spice, butter or margarine, melted, fudge, butter or margarine, nestle carnation evaporated milk, granulated sugar, pure pumpkin, pumpkin pie spice, salt, marshmallows, nestle toll house butterscotch morsels, chopped walnuts, divided, vanilla extract, preheat oven to 350o f. line 15 x 10-inch jelly-roll pan with foil., combine flour , oats, brown sugar, nuts, coconut, baking soda and pumpkin pie spice in medium bowl; mix well. stir in butter; mix well. press into prepared jelly-roll pan., bake for 13 to 15 minutes or until slightly brown. cool in pan on wire rack., combine butter , evaporated milk, sugar, pumpkin, pumpkin pie spice and salt in medium, heavy-duty saucepan. bring to a boil, stirring constantly, over medium heat. boil, stirring constantly, for 8 to 10 minutes. remove from heat., stir in marshmallows , morsels, 1/2 cup nuts and vanilla extract. stir vigorously for 1 minute or until marshmallows are melted. pour over cookie base; sprinkle with remaining nuts. refrigerate until firm before cutting into bars.

roll (16.5 oz) pillsbury refrigerated chocolate chip cookies, cookie dough ice cream, cookie crisp cereal, hot fudge topping

milk, instant vanilla pudding or 1 (3 oz) package vegetarian, frozen whipped topping, thawed (cool whip ), chocolate sandwich style cookies, broken into small chunks (oreo), chocolate sandwich style cookies, for topping (optional)

graham cracker pie crust, vanilla flavor instant pudding and pie filling mix, sour cream, milk, peanut butter chips, divided, vegetable oil, chocolate fudge topping

fudge ripple cake mix, eggs, banana, ripe, mashed, water, instant banana pudding mix, milk, banana, sliced, lemon juice, frozen non-dairy topping, thawed

graham cracker pie crust, sugar-free instant vanilla pudding mix, carton fat free sour cream, nonfat milk, peanut butter chips (divided ), vegetable oil, chocolate fudge topping

graham cracker pie crust, vanilla instant pudding and pie filling mix, sour cream, milk, peanut butter chips, vegetable oil, chocolate fudge topping

brownie mix (for 8x8 pan), eggs & oil (as called for by the brownie mix), cookies & cream ice cream, hot fudge topping (chilled or room temp ), oreo cookies

fudge brownie mix, butter, melted, cream cheese, softened, egg, powdered sugar, creamy peanut butter, chocolate fudge frosting , spread

reduced-fat chocolate wafer crumbs (about 50 cookies), butter or stick margarine, melted, sugar, sugar, all-purpose flour, fat-free cream cheese, less-fat cream cheese, eggs, egg whites, instant espresso or 1/4 cup instant coffee granules, vanilla extract, ground cinnamon, fat-free hot fudge topping, divided