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Cookies & Cream Fudge

INGREDIENTS

  • 3 cups granulated sugar
  • 3/4 cup (1 1/2 sticks) butter or margarine
  • 2/3 cup (5 fl.-oz. can)  Evaporated Milk
  • 2 cups (12-oz. pkg.) Premier White Morsels
  • 1 jar (7 oz.) marshmallow crème
  • 1/2 cup finely crushed cream-filled chocolate sandwich cookies
  • 1 teaspoon vanilla extract (optional)
  • 1 cup crumbled cream-filled chocolate sandwich cookies

INSTRUCTIONS

LINE 9-inch-square baking pan with foil.

COMBINE sugar, butter and evaporated milk in medium, heavy-duty saucepan. Bring to a full rolling boil, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat.

STIR in morsels, marshmallow crème, finely crushed cookies and vanilla extract. Pour into prepared pan. Sprinkle crumbled cookies on top. Gently swirl cookies into fudge using a knife without touching bottom of pan. Refrigerate for 1 hour or until firm. Lift from pan; remove foil. Cut into 48 pieces. Store in airtight container in refrigerator.



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