Milk And Cookies Milk Shakes Food

MILK AND COOKIES MILK SHAKES

Steps:

• In blender, place all ingredients. Cover; blend on high speed about 30 seconds or until smooth, stopping blender once to scrape sides.
• Pour into 2 glasses. Serve immediately.

MILK AND COOKIES FUDGE

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
• Divide the cookie dough between 2 pieces of parchment or wax paper. Spread out the dough lengthwise across the paper, then roll the paper to cover it and use your hands to roll the dough pieces into 14-inch logs about 1/2-inch thick. Slice into 1/4-inch rounds and place on the prepared baking sheet about 1 inch apart. Bake until golden brown, 8 to 10 minutes. Remove to a cooling rack.
• Spray an 9-by-13-inch baking dish with nonstick cooking spray, then line with parchment, leaving a 2-inch overhang.
• Crumble half of the cookies into small pieces, reserving the rest whole for topping. Heat the sweetened condensed milk in a large saucepan over low heat. Add the white chocolate chips, cream cheese and salt and cook, stirring, until melted and smooth. Slowly add the confectioners' sugar, stirring it in vigorously.
• Remove from the heat and stir in the crumbled cookies and red and green sprinkles. Spread into the prepared baking dish. Arrange the whole cookies on top of the fudge sticking upright at different angles. Freeze for 1 hour or until firm.
• Cut into 1-inch squares. Serve chilled or at room temperature.

COOKIE MILKSHAKE

Steps:

• Gather the ingredients.
• In a blender, blend the ice cream and milk. Be careful not to overmix because it can become too liquidy.
• Add the cookies to the blender and blend on medium speed until it reaches your desired consistency.
• If using some of the optional ingredients, cover the inside of a tall glass with chocolate fudge, pour the milkshake in, and add some sliced bananas and strawberries.
• Top with whipped cream and a maraschino cherry. You can crush some extra cookies on top for texture, if desired.