---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Cookies 'n Cream Fudge
 Categories: Holiday, Marshmallow, Candies
      Yield: 1-1/2 Pounds
 
  2 1/2 c  Sugar
    1/2 c  Butter
    2/3 c  Evaporated milk (5 oz)
      2 c  Jar marshmallow creme (7 oz)
      8 oz Almond bark or vanilla
           - flavored candy coating
           - cut into pieces
      1 ts Vanilla
     12    Oreo cookies; broken into
           - bite-size pieces
 
  Line 8"-square pan with foil so that foil extends over sides of
  pan; butter foil. In large heavy duty saucepan, combine sugar,
  butter, and milk. Bring to a boil over medium heat, stirring
  constantly. Continue boiling 3 minutes over medium heat, stirring
  constantly. Remove from heat. Add marshmallow creme, candy coating
  and vanilla; blend until smooth. Pour half of mixture into
  foil-lined pan. Sprinkle cookie pieces over entire surface. Top
  with remaining mixture. Cool to room temperature. Refrigerate 1 to
  2 hours or until set. Remove fudge from pan by lifting foil; remove
  foil from fudge. Using large knife, cut into squares. Store in
  refrigerator.

  Recipe by Pillsbury Classic Cookbooks, Holiday, Dec, 1992

  Formatted by: Cygnus (HCPM52C)
 
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