Type what you have

Ingredients

• ✓ vanilla sandwich cookie
• strawberry gelatin mix
• butter
• almond extract
• kosher salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a large, rimmed baking sheet with parchment paper.
2. 2 Process cookies in a food processor until mixture resembles fine crumbs, 20 to 30 seconds.
3. 3 Stir together half of the crumbs (about 2 cups), gelatin, melted butter, almond extract, and salt in a large bowl until combined. Spread in even layer on the prepared baking sheet.
4. 4 Bake in the preheated oven until edges are light golden brown, 10 to 12 minutes. Let cool completely, about 20 minutes.
5. 5 Place remaining half cookie crumbs in a large bowl. Place cooled strawberry-cookie mixture back in food processor; pulse until fine crumbs, 10 to 12 pulses. Add strawberry-cookie mixture to remaining cookie crumbs, stir until well combined.

By thymeforpineapple

Ingredients

• ✓ vanilla sandwich cookie
• butter
• cream cheese
• sour cream
• white sugar
• egg
• vanilla extract
• white chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch baking pan with parchment paper, leaving an overhang on 2 sides.
2. 2 Pulse 12 cookies into fine crumbs in a food processor. Add melted butter; mix until crumbs are coated. Press crumbs into the prepared pan. Wipe out food processor bowl.
3. 3 Bake crust in the preheated oven until set, about 5 minutes. Remove from oven and let cool. Keep oven on.
4. 4 Place cream cheese, sour cream, sugar, egg, and vanilla extract into the food processor; pulse until creamy. Add 1/2 cup white chocolate chips to the food processor and pulse a few times to evenly distribute. Pour cheesecake filling over the cooled crust. Smooth out the top using a spatula.
5. 5 Bake in the preheated oven until cheesecake is mostly firm when pan is gently shaken, about 35 minutes. Cool on a wire rack for 10 minutes.
6. 6 Break up remaining 12 cookies. Press cookies and remaining 1/4 cup white chocolate chips gently into the top of the cheesecake. Let cool to room temperature, about 30 minutes. Cover with plastic wrap and chill until set, at least 3 hours. Lift out of the pan and cut into squares before serving.

By Kylee Kolesar

Ingredients

• ✓ vanilla sandwich cookie
• margarine
• cream cheese
• white sugar
• cornstarch
• egg
• banana
• heavy cream
• vanilla extract
• heavy cream
• white sugar
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Make the crust: Pulse cookies in a food processor until finely crushed. Add margarine and pulse until well blended. Press crumb mixture into the bottom of a 10-inch springform pan. Refrigerate until ready to use.
3. 3 Make the filling: Beat cream cheese in a large bowl with electric mixer at medium speed until creamy. Mix in sugar and cornstarch until well blended. Add eggs, one at a time, beating well after each addition. Beat in bananas, cream, and vanilla until well combined. Pour filling into chilled crust and place the pan on a baking sheet.
4. 4 Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 200 degrees F (95 degrees C) and continue baking until the center is almost set, about 1 hour 15 minutes. Remove from the oven and set on a wire rack.
5. 5 Run the tip of a table knife around the edges of the pan and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 4 hours to overnight.
6. 6 When ready to serve, make the whipped cream: Beat cream in a chilled glass or metal bowl with an electric mixer until frothy. Gradually mix in sugar and vanilla; continue to beat until soft peaks form.
7. 7 Spread whipped cream over chilled cheesecake.

By Allison

Ingredients

• ✓ vanilla sandwich cookie
• butter
• fig
• hazelnut
• cream cheese
• white sugar
• all-purpose flour
• sour cream
• buttermilk
• vanilla extract
• hazelnut liqueur
• egg
• honey
• bourbon

Instructions

1. 1 Preheat the oven to 285 degrees F (140 degrees C). Cover the bottom plate of a 9-inch springform pan with aluminum foil and snap plate into the ring. Coat the sides of the pan with butter.
2. 2 Process vanilla cookies in a food processor to yield 2 cups of crumbs. Transfer to a bowl and add butter; use a fork to blend. Press crumb mixture into the bottom of the pan. Top crust with 1/2 the figs and 1 cup hazelnuts.
3. 3 Place cream cheese in a large bowl and beat using an electric mixer on low speed for 5 minutes, scraping the sides of the bowl. Sift sugar and flour together in a bowl and add to the cream cheese mixture. Add sour cream, buttermilk, vanilla extract, and hazelnut liqueur, beating thoroughly. Add eggs 1 at a time and mix on low speed until yolks disappear. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven for 60 minutes without opening the oven door. Turn off oven and leave cheesecake inside with door closed for 60 minutes more, allowing residual heat to set the cheesecake. Open oven door slightly at 1 hour and leave cheesecake in the cooling oven for another 30 minutes. Remove cheesecake from oven and let cool at room temperature for 60 minutes more.
5. 5 Refrigerate cheesecake for 1 hour. Unhook pan clasp and slowly remove ring, making sure not to touch the sides of the cake. Place cheesecake in the freezer, covered or uncovered, 8 hours to overnight. Remove from freezer 1 hour before serving.
6. 6 Prepare the topping just before serving: Place honey in a microwave-safe bowl and heat slightly. Stir in bourbon. Arrange hazelnuts around edge and in the center of cheesecake. Drizzle honey-bourbon mixture on top.

By Sandra Garth

Ingredients

• ✓ vanilla sandwich cookie
• cream cheese
• pumpkin puree
• pumpkin spice
• salt
• white chocolate chip
• dark chocolate
• caramel
• pumpkin pie spice
• candy eyes

Instructions

1. 1 Pulse sandwich cookies in a food processor until they reach a fine, sand-like consistency. Add in cream cheese, pumpkin puree, pumpkin pie spice, and salt. Continue pulsing, scraping down the sides when needed, until a smooth, loose dough is formed.
2. 2 Using a spoon or cookie scoop, measure out about 20 even portions of the dough (about 1 tablespoon a piece) onto a parchment-lined baking sheet. Move to the freezer for 10 to 12 minutes. When the dough is firm enough, roll each portion into a ball shape. Move back to the freezer to harden slightly for 8 to 10 more minutes.
3. 3 In a large, microwave-safe bowl, melt white chocolate chips in the microwave in 30-intervals second, stirring in between, until the chocolate is fully melted and smooth. Drop each pumpkin spice ball into the chocolate. Using two forks, fully coat the dough in chocolate, let it drain, then place it back on the parchment-lined baking sheet.
4. 4 Allow the truffles to cool to room temperature before topping with melted chocolate, caramel, or more pumpkin pie spice. Keep in the refrigerator until just before serving.

By Annie Campbell

Ingredients

• ✓ vanilla sandwich cookie
• vanilla bean
• butter
• cream cheese
• white sugar
• egg
• sour cream
• heavy cream
• vanilla extract

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Lightly butter a 10-inch springform pan.
2. 2 Place sandwich cookies in a resealable plastic bag; crush with a rolling pin. Pour crumbs into a bowl. Add scraped seeds of 1 vanilla bean; stir to combine. Drizzle crumbs with melted butter; stir to combine. Press into the bottom and up sides of the prepared pan; set aside.
3. 3 Beat softened cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth, about 3 minutes. Beat in eggs one at a time, beating well after each addition before adding the next. Add sour cream, heavy cream, remaining scraped seeds of 2 vanilla beans, and vanilla extract; beat on medium-high speed until blended and smooth, about 1 minute.
4. 4 Pour cream cheese mixture into crust, leaving about 2 inches of space from the top of pan for cake to expand as it bakes.
5. 5 Place a baking dish onto the bottom rack of the preheated oven; fill halfway with boiling water. Place cheesecake on middle rack, above dish of boiling water; bake until a small knife inserted into the center comes out clean, about 1 hour and 20 minutes.
6. 6 Turn the oven off; let cheesecake cool inside the oven for 1 hour. Cover the cheesecake with plastic wrap, then aluminum foil, and refrigerate at least 4 hours or overnight before serving.

By AIMEEBOZ

Ingredients

• ✓ vanilla sandwich cookie
• cooking spray
• cream cheese
• white sugar
• egg
• sour cream
• all-purpose flour
• vanilla extract
• red gel food coloring
• orange gel food coloring
• yellow gel food coloring
• green gel food coloring
• blue gel food coloring
• violet gel food coloring

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Spray a 9x13-inch baking pan with cooking spray.
2. 2 Press crushed cookies into the bottom of the prepared pan to make the crust.
3. 3 Beat cream cheese and sugar together in a bowl using an electric mixer until creamy. Add eggs, sour cream, flour, and vanilla extract; beat until combined. Spoon 1/2 the batter into the prepared crust.
4. 4 Divide remaining batter evenly into 6 bowls. Add red, orange, yellow, green, blue, and violet food colorings separately to individual bowls until desired colors are achieved. Spoon colored batters onto the plain batter in a random pattern and swirl gently with a knife.
5. 5 Bake in the preheated oven until center jiggles just slightly, 40 to 45 minutes. Cool on the counter for 2 hours. Cover with plastic wrap and refrigerate for at least 4 hours; cut into 24 squares.

By Kayla Marie Kurpius

Ingredients

• ✓ vanilla sandwich cookie
• chocolate cake mix
• water
• vegetable oil
• egg
• white cake mix
• egg white
• milk
• vanilla pudding mix
• green food coloring
• chocolate candy
• kitty litter box
• liner
• kitty litter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease the bottoms of two 9x13-inch glass baking dishes.
2. 2 To make the cakes: Mix chocolate cake mix, 1 ¼ cups water, 1/2 cup vegetable oil, and 3 eggs in a large bowl with an electric mixer on medium speed until well combined. Pour into one of the prepared baking dishes.
3. 3 Mix white cake mix, 1 cup water, 1/2 cup vegetable oil, and 3 egg whites in another large bowl on medium speed with clean beaters until well combined. Pour into the second prepared baking dish.
4. 4 Bake cakes in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes for the chocolate cake and 29 to 34 minutes for the white cake. Remove from the oven and let cool to room temperature on a wire rack, about 30 minutes.
5. 5 While the cakes are baking, make the pudding: Whisk cold milk and pudding mix together in a large bowl for 2 minutes. Refrigerate until needed.
6. 6 Crumble cookies in small batches in a food processor, scraping down the sides of the bowl often. Place 1/4 cup crumbs into a small bowl; stir in food coloring until crumbs are green. Set remaining crumbs aside.
7. 7 Unwrap candy rolls. Line the kitty litter box with the liner.
8. 8 Crumble cooled cakes into a large bowl. Add 1/2 of the uncolored cookie crumbs and some chilled pudding; toss to blend, adding more pudding as needed until mixture is moist but not soggy. Pour mixture into the kitty litter box.
9. 9 Microwave 1/2 of the candy rolls in a microwave-safe dish until soft, 30 to 60 seconds. Shape the ends so they are no longer blunt, then curve the candies slightly. Bury candies randomly in the litter box and sprinkle with 1/2 of the remaining uncolored cookie crumbs. Sprinkle a few green crumbs over top.
10. 10 Microwave 3 to 4 candies until almost melted. Place them on top of the cake and sprinkle some green crumbs over top.
11. 11 Microwave remaining candies until soft, then shape as in Step 9. Arrange all but one candy randomly over the cake, then sprinkle with remaining uncolored crumbs. Hang the remaining candy over one side of the litter box and sprinkle remaining green crumbs over top. Serve cake with the kitty litter scoop.

By Dee