Cookies And Cream Zebra Treats Food

3-INGREDIENT ICE BOX CAKE

Steps:

• Using an electric mixer on medium-low speed, beat 3 cups cream, 3 Tbsp. powdered sugar, and salt in a large bowl until soft peaks form.
• Spread a thin layer of whipped cream on base of springform pan. Top with a single layer of cookies (if using a plate, arrange inside a 9" circumference). Continue layering cream and cookies, ending with a layer of cream, until all cookies are used (you should have 8 layers). Cover loosely with plastic wrap and chill at least 6 hours or up to overnight.
• Using electric mixer on high speed, beat remaining 1 1/2 cups cream and 1 Tbsp. powdered sugar in a large bowl until soft peaks form. If using, fit pastry bag with tip; transfer whipped cream to bag. Pipe cream all over top and sides, or use a spatula to frost top and sides of cake with cream.
• Do Ahead
• Cake can be made 1 day ahead. Cover and chill.

COOKIES AND CREAM ZEBRA TREATS™

Steps:

• In large saucepan melt 3 tablespoons of the butter over low heat. Add 1 package of the marshmallows and stir until completely melted. Remove from heat.
• Add Kellogg's® Cocoa Krispies® cereal and cookies. Stir until well coated.
• Using buttered spatula or wax paper evenly press mixture into 15 x 10 x 1-inch pan coated with cooking spray. Cool.
• In clean large saucepan melt the remaining 3 tablespoons butter over low heat. Add the remaining package of marshmallows and stir until completely melted. Remove from heat.
• Add Kellogg's® Rice Krispies® cereal. Stir until well coated.
• Using buttered spatula or wax paper evenly press mixture into another 15 x 10 x 1-inch pan coated with cooking spray. Cool.
• Cut each pan of cereal mixture into six 10 x 2 1/2-inch strips. On cutting board layer one chocolate strip. Top with plain strip, another chocolate strip and another plain strip. Firmly press together. Cut into ten 1-inch slices. Repeat with remaining strips. Best if served the same day.

ZEBRA BUTTER COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well., Divide dough in half. Add cocoa to one half and mix well. Roll each half between waxed paper into a 9-in. square. Cut both squares into three 3-in. strips. Cut the strips in half lengthwise to make six 4-1/2x3-in. rectangles., Place one cream-colored rectangle on a large piece of plastic wrap; top with a chocolate rectangle. Repeat layers twice. Wrap in plastic and refrigerate for 2 hours. Unwrap and cut widthwise into eighteen 1/4-in. slices., Cut each slice with a horse-shaped cookie cutter dipped in flour. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges are lightly golden. Let stand for 2 minutes before removing to wire racks to cool.

COOKIES AND CREAM

Steps:

• Prepare pudding as directed for pie filling; let set.
• When pudding is set, fold in whipped topping and crushed cookies. Pour pudding mixture into crust.
• Freeze overnight. Serve.