31 refrigerator cookies sprinkles Recipes

tube (16-1/2 oz) refrigerated sugar cookie dough, king arthur unbleached all-purpose flour, egg, cream cheese, softened, andes creme de menthe baking chips, green candy coating disks and sprinkles, optional

refrigerated chocolate chip cookie dough, chopped hazelnuts or 3/4 cup almonds, milk, purchased nutella (chocolate-hazelnut spread), candy sprinkles, for garnish

roll refrigerated sugar cookie dough, flour, cream cheese, softened, brown sugar , packed or 1/2 cup splenda blend, creamy peanut butter (your choice, to desired taste ), vanilla extract, granny smith apples, lemon juice, cinnamon, for sprinkling, caramel ice cream topping, softened enough to drizzle, chopped peanuts

tube 16 1/2 oz refrigerated sugar cookie dough, chocolate sprinkles, divided, banana, strawberry ice cream, chopped walnuts, chocolate ice cream syrup, maraschino cherries

brick cream cheese, room temperature, butter, room temperature, egg, moist chocolate cake mix, vanilla extract, sugar , for dusting, preheat oven to 350 degrees f., in a large bowl with an electric mixer, cream the cream cheese and butter, until smooth. beat in the egg. then beat in the vanilla extract. beat in the, cake mix. cover and refrigerate for 2 hours to firm up so that you can roll, batter into balls ., roll the chilled batter into tbsp sized balls and then roll them in, sugar. place on an ungreased cookie sheet , 2 inches apart., bake 12 minutes ., cookies will remain soft and gooey. cool completely and sprinkle with, more confectioners sugar , if desired., dozen

refrigerated chocolate chip cookie dough, unsweetened cocoa powder, chocolate sprinkles, milk, dark chocolate kisses , unwrapped

chimicheese cake, flour tortilla shells , 6 1/2 diameter, cream cheese, at room temperature, sugar, flour, eggs, beaten, vanilla, cooked apples, very well drained, almond toffee bits, cinnamon sugar (1/2 cup sugar and 3 tbsp. ground cinnamon, mixed well), vanilla ice cream, caramel topping, beat cream cheese until fluffy ; add sugar and eggs, beat again. add vanilla and mix well. fold toffee bits and apple pieces in cheese mixture. on tortilla shell place a serving in the middle, about 2 1/2 inches from the side of shell. tuck sides in slightly and roll shell to seal the filling and hold in the cream cheese. when shells have been stuffed and rolled, place in refrigerator; chill to set filling. in deep fryer heat vegetable oil. when ready, place chimicheesecake and fry until slightly golden while carefully turning on each side. remove from oil and drain. heat oven to 350f and place chimicheesecake on cookie sheet and bake for 20 - 25 minutes. remove from oven and liberally sprinkle with cinnamon sugar. serve cheesecakes slightly warm with vanilla ice cream and caramel topping.

oreo cookies, crushed, butter, melted, ice cream, softened, sweetened condensed milk, butter, softened, chocolate syrup, vanilla, pecans or walnuts, mix cookie crumbs with melted butter. press into 9x13 pan. freeze 30 minutes. top with softened ice cream. freeze another 30 minutes. make a syrup with the condensed milk, chocolate syrup and butter by combining in saucepan and bringing to a boil. simmer 5 minutes. stir in the vanilla. pour on top of ice cream. freeze another 30 minutes. spread cool-whip over the top., sprinkle with chopped nuts. about 30 minutes before serving, place in refrigerator to help ease in serving. note: recipe can be halved and made in an 8 glass pie pan.

i tube refrigerated sugar cookie dough (or your own favorite recipe ), cream cheese, marshmallow creme, fresh strawberries, cleaned and sliced, pineapple chunks, drained and patted dry, bananas, sliced (sprinkle with a little fruit fresh to keep them from turning brown), homemade glaze, orange juice, water, fresh lemon juice, sugar, flour