INGREDIENTS:-

2 pkgs. “slice ‘n bake” frozen cookie dough, chocolate chips
2 (8 oz.) pkgs. cream cheese
2 eggs
2 tsp. vanilla
1/2 c. sugar

DIRECTIONS:-

Slice 1 package cookie dough thinly and spread over bottom of greased 9×13 inch pan.
To make filling: Combine cheese, eggs, vanilla and sugar. Mix until smooth. Spread over cookie dough. Slice thin and spread other package of cookie dough on top of cream cheese mixture. Bake at 375 degrees for 35 minutes. Slice while warm.

INGREDIENTS:-

1 c. butter
2 c. brown sugar, firmly packed
2 eggs
2 tsp. vanilla
2 1/2 c. sifted flour
1 tsp. baking soda
1 tsp. salt
3 c. quick - cooking rolled oats
12 oz. pkg. semi - sweet chocolate morsels
1 c. sweetened condensed milk (not evaporated)
2 tbsp. butter
1/2 tsp. salt
1 c. chopped walnuts
2 tsp. vanilla

DIRECTIONS:-

Cream together 1 cup butter and sugar. Mix in eggs and 2 teaspoons vanilla. Sift together flour, soda and 1 teaspoon salt. Stir in rolled oats; add dry ingredients to creamed mixture and set aside while you make filling.
In a sauce pan over boiling water, mix together chocolate pieces, sweetened condensed milk, 2 tablespoons butter 1/2 teaspoon salt. Stir until chocolate pieces are melted and mixture is smooth; remove from heat and stir in nuts and 2 teaspoons vanilla. Spread about 2/3 of cookie dough in bottom of greased 13 x 9 inch pan. Cover with fudge filling. Dot with remainder of cookie dough and swirl it over fudge filling. Bake in a moderate oven (350 degrees) 25 to 30 minutes or until lightly browned. Cool in pan, cut into small 2 x 1 inch bars.

INGREDIENTS:-

1 pkg. pecan Sandies
3 Heath bars
1 pt. vanilla ice cream
3/4 stick butter
1 lg. Cool Whip
2 pkgs. vanilla instant pudding
2 c. milk
DIRECTIONS:-

Pat crushed cookies and melted butter in 8″x12″ glass baking dish. Bake at 325 degrees for 10 minutes. Mix pudding, milk and ice cream together with mixer. Pour over cool cookie crust. Top with Cool Whip and sprinkle over crushed Heath bars. Refrigerate