Cookie Surprise!

My dear friend Melissa taught me this recipe, which she dubs "Cookie Surprise". Simple and using only 3 ingredients, it has Melissa's name written all over it. She always manages to simplify and perfect any recipe she comes across. It's a crowd pleaser for sure - it was the first dessert to disappear at the Camp Downes dinner tonight!

Ingredients:

• 1 package chocolate chip cookies (Chips Ahoy or any generic brand)
• 1 can evaporated milk
• 1 container cool whip

Directions:

For the first layer, individually dip half of the cookies into evaporated milk and cover the bottom of an 8x8 dish.

Spread 1/2 of cool whip over the layer of cookies.

Repeat with the rest of the cookies, and spread remaining cool whip over second layer.

Top with chocolate chip cookie crumbs.

Freeze dessert for 2-3 hours, or overnight.

Sinfully Delicious Toffee Bars

Adapted from: Family Bites

These fudgy, chocolate chip cookie toffee bars are to die for. Graham cracker, toffee, chocolate, cookie dough... baked to perfection and cut into squares for everyone to enjoy!

Ingredients:

• 1/2 cup butter, melted
• 2 cups graham cracker crumbs (32 squares)
• 2 symphony bars, crumbled
• 1 roll refrigerated chocolate chip cookie dough
• 1 12-oz bag chocolate chips
• 1 14-oz can sweetened condensed milk
• 1 tbsp butter
• 1 tsp vanilla extract

Directions:

Grease 13"x9" baking dish and heat oven to 350°F.

Let the cookie dough sit out for around 10 minutes to soften up.

In a medium mixing bowl, stir together the 1/2 cup of melted butter, 1 1/2 cups of graham cracker crumbs and 3/4 cup of toffee bits. Pour mixture into the greased pan and press evenly until mixture covers bottom of pan. Refrigerate for around 15 minutes.

In a 2-quart saucepan, heat the milk, chocolate chips and the tablespoon of butter over medium heat. Stir frequently until the chips are melted and the mixture is smooth. Remove the mixture from the heat and stir in the vanilla. Spread the mixture over the graham cracker crumb mixture.

In another medium bowl, break up the cookie dough and stir in the remaining 1/2 cup graham cracker crumbs until blended. Crumble the mixture evenly over the chocolate layer and sprinkle the remaining 3/4 cup of toffee bits on top.

Bake for about 25 minutes or until golden brown. Before cutting, let cool for up to 2 hours.

Yield: 24 squares

Peanut Butter Ice Cream Pie

This dessert was my beloved next-door neighbor's, Vicky, famous treat. I remember going over to her house in the afternoon to enjoy a piece of pie with her. She always kept a few pies in the freezer ready to serve to anyone who stopped by. This pie is perfect for peanut butter and chocolate lovers! Happy Birthday Elizabeth!

Ingredients:

• 2 2/3 cup vanilla ice cream
• 1/2 small box of instant chocolate pudding mix
• 2 tbsp. peanut butter
• 2 cups cool whip
• 1 graham cracker crust

Directions:

Let ice cream soften. Then beat in peanut butter using a hand mixer. Then beat in pudding mix, followed by cool whip. Pour mixture into crust and freeze for approx. 2 hours or until solid. Keep pie in the freezer and serve when desired.

Yield: 1 pie (8-10 slices)