Type what you have

Ingredients

• ✓ creme filling
• canola oil
• chocolate sandwich cookie
• pancake mix
• water
• confectioners' sugar

Instructions

1. 1 Heat oil in a deep fryer to 375 degrees F (190 degrees C).
2. 2 Meanwhile, combine pancake mix and water according to package directions.
3. 3 When oil reaches temperature, dip 4 or 5 cookies at a time into batter; add to oil and fry until golden brown, flipping once. Transfer to paper towels to drain using tongs. Dust fried cookies with confectioners' sugar; serve.

By MCCARTNEY4175

Ingredients

• ✓ creme filling
• chocolate sandwich cookie
• butter
• milk
• instant chocolate pudding mix
• cream cheese
• whipped topping
• confectioners sugar

Instructions

1. 1 Gather the ingredients. Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Blend cookies in a food processor until finely crushed. Mix in melted butter. Press crust mixture into the bottom and 1/4 inch up the edges of a 9x9-inch baking dish.
3. 3 Bake in the preheated oven for 7 minutes. Set aside to cool.
4. 4 Whisk milk and pudding mix together for 2 minutes. Let stand until thickened, about 5 minutes.
5. 5 Wipe out food processor and blend together cream cheese, 1 cup whipped topping, and confectioners' sugar. Layer cream cheese mixture over the baked crust.
6. 6 Spread the pudding on top. Top off with the remaining whipped topping.

By NKTompk03

Ingredients

• ✓ creme filling
• chocolate sandwich cookie
• cream cheese
• butter
• confectioners sugar
• milk
• whipped topping
• vanilla pudding mix

Instructions

1. 1 Finely crush chocolate cookies in a food processor; set crumbs aside.
2. 2 Combine cream cheese, butter, and confectioner's sugar in a large bowl; beat with an electric mixer until smooth.
3. 3 Whisk milk, whipped topping, and pudding together in a separate large bowl; fold in cream cheese mixture until well combined.
4. 4 Alternately layer crushed cookies and pudding mixture in a medium flower pot, starting and ending with cookies.
5. 5 Chill dirt cake in the refrigerator until ready to serve; garnish as desired. Enjoy!

By Tammy Hooper

Ingredients

• ✓ creme filling
• chocolate sandwich cookie
• cream cheese
• confectioners' sugar
• butter
• vanilla extract
• milk
• instant chocolate pudding mix
• whipped topping
• gummi worm

Instructions

1. 1 Place cookies in the bowl of a food processor; pulse until the consistency of fine crumbs. Set aside.
2. 2 Beat cream cheese, confectioners sugar, butter, and vanilla extract in a large bowl with an electric mixer on low speed until combined, then beat on medium speed until smooth. Add milk and pudding mix; beat on low speed until combined. Fold in whipped topping with a rubber spatula.
3. 3 Layer 1/3 cookie crumbs into an ungreased 9x13-inch baking pan; top with 1/2 pudding mixture, 1/3 more cookie crumbs, remaining 1/2 pudding mixture, and remaining 1/3 cookie crumbs.
4. 4 Tuck ends of gummi worms in cookie "dirt." Be sure to place a worm on each piece. Refrigerate before serving, at least 3 hours. Cut into 15 squares. (If serving in a clean flower pot or sand bucket, serve with a clean garden trowel or a toy sand shovel.) Store in the refrigerator.

By DARLENEL

Ingredients

• ✓ creme filling
• cooking spray
• brown sugar
• butter
• white sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• salt
• rolled oat
• butterscotch chip
• chocolate sandwich cookie
• sea salt

Instructions

1. 1 Line 2 baking sheets with parchment paper and spray with cooking spray.
2. 2 Beat brown sugar, butter, and white sugar together in a bowl using an electric mixer until smooth and creamy, about 5 minutes. Scrape down sides of bowl a few times. Continue beating mixture while adding eggs, 1 at a time, beating well after each addition. Add vanilla extract and mix well.
3. 3 Whisk flour, baking soda, and salt together in a separate bowl. Slowly add flour mixture to creamed butter mixture while beating on low speed until dough is just mixed. Fold oats and butterscotch chips into dough.
4. 4 Scoop 32 balls of dough using a large cookie scoop and arrange on the prepared baking sheets. Spray the bottom of a broad, flat glass or bowl with cooking spray and press onto each dough ball to flatten. Place a chocolate sandwich cookie on top of 16 flattened dough balls and cover with remaining 16 flattened dough balls, sealing the edges together with your fingers.
5. 5 Transfer stuffed cookies to a container or tray and cover with a lid or plastic wrap. Refrigerate at least 1 hour to overnight.
6. 6 Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
7. 7 Arrange cookies on the sheets with no more than 6 per sheet; top with a sprinkling of flaked salt.
8. 8 Bake 1 tray at a time in the preheated oven until golden brown, 14 to 16 minutes. Cool on the baking sheet for 1 minute before transferring to a wire rack to cool.

By Julie Hubert

Ingredients

• ✓ creme filling
• chocolate sandwich cookie
• white chocolate

Instructions

1. 1 Line a 10x15-inch jellyroll pan with waxed paper. Coat paper with non-stick vegetable spray and set aside.
2. 2 In a large mixing bowl, break half of the cookies into coarse pieces with fingers or the back of a wooden spoon.
3. 3 In a microwave-safe glass or ceramic mixing bowl, melt one package of the white chocolate according to package directions. Remove from microwave and quickly fold in broken cookie pieces. Pour mixture into prepared pan and spread to cover half the pan.
4. 4 Repeat process with remaining chocolate and cookies, spreading mixture into the other half of pan. Refrigerate until solid, about 1 hour.
5. 5 Remove bark from the pan and carefully peel off waxed paper. Place bark on a large cutting board and cut with a large chef's knife. Store in airtight container.

By Kathy Bezemes Walstrom

Ingredients

• ✓ creme filling
• chocolate sandwich cookie
• cream cheese
• white sugar
• baking cocoa
• vanilla extract
• egg
• cherry pie filling
• whipped topping

Instructions

1. 1 Preheat the oven to 325 degrees F (160 degrees C). Line muffin cups with paper or foil liners.
2. 2 Remove top from each sandwich cookie; crush tops and set aside. Place creme-topped cookies in the prepared muffin cups, creme-side up.
3. 3 Beat cream cheese, sugar, cocoa, and vanilla in a large bowl with an electric mixer until fluffy. Mix in eggs until blended. Fill the prepared muffin cups 3/4 full; sprinkle 1/4 cup reserved cookie crumbs on top. Discard remaining crumbs or save for another use.
4. 4 Bake in the preheated oven until set, 20 to 25 minutes. Cool completely; cover and refrigerate for at least 2 hours.
5. 5 Top each cheesecake with 2 tablespoons cherry filling and a dollop of whipped topping just before serving.

By smbassref

Ingredients

• ✓ creme filling
• butter
• vanilla extract
• egg
• buttermilk
• salt
• baking soda
• baking powder
• white sugar
• all-purpose flour
• chocolate sandwich cookie
• vanilla extract
• milk
• powdered sugar
• heavy cream
• kosher salt
• vanilla extract
• white sugar
• cream cheese

Instructions

1. 1 Heat cream cheese, sugar, vanilla, salt, and 1/4 cup cream in a small saucepan over medium heat. Cook, whisking often, until melted and smooth, about 5 minutes. Chill, uncovered, until cooled completely, about 20 minutes.
2. 2 Beat remaining 1/2 cup cream with an electric hand mixer or a stand mixer fitted with a whisk attachment until stiff peaks form, about 2 minutes. Fold whipped cream into the cooled cream cheese mixture. Spoon into a piping bag, and chill until ready to use.
3. 3 Whisk powdered sugar, milk, and vanilla for vanilla drizzle in a medium bowl. Cover until ready to use.
4. 4 Crush chocolate sandwich cookies and set aside.
5. 5 Whisk flour, baking powder, baking soda, and salt together in a large bowl.
6. 6 Whisk buttermilk, eggs, and vanilla in a large measuring cup; pour over dry ingredients. Gently stir until almost incorporated. Drizzle with melted butter and sprinkle with 2 cups crushed cookies. Stir until just incorporated and some lumps remain. Let batter rest for about 5 minutes.
7. 7 Heat a griddle to about 375 degrees F (190 degrees C). Lightly grease.
8. 8 Spoon about 2/3 cup batter onto the griddle for each pancake, spacing them about 2 inches apart. Let cook, undisturbed, until bubbles rise to the surface and edges look dry, 2 to 3 minutes. Flip and cook until browned on the second side, 1 to 2 minutes more. Repeat with remaining batter.
9. 9 Place 1 pancake on a plate and top with 3 tablespoons of the mousse. Repeat layers twice, and top with a fourth pancake. Repeat with remaining pancakes and mousse. Top each pancake stack with vanilla drizzle and remaining mousse. Sprinkle with remaining crushed cookies.

By TheOtherJuliaGulia