1 box Oreo pudding mix
1 Graham cracker crust
Hot fudge ice cream topping
1 cup milk
1/2 cup sour cream
2 blocks cream cheese
In a medium bowl beat cream cheese until it becomes light and fluffy, about 1 minute. Then add milk, sour cream, and pudding mix. Beat until it is blended and smooth, there will still be small cookie pieces from the pudding mix. Pour into Graham cracker crust. Drizzle top with hot fudge. Cover and refrigerate for at least 2 hours. Serves 8.
1/2 C Butter (see recipe)
2 C Sugar
1/2 C Buttermilk (see recipe)
4 Tbsp Cocoa
1/2 C Peanut Butter
4 C Quick cooking Oats
2 tsp. Vanilla
Add the first 4 ingredients in a saucepan. Bring to a rolling boil, and boil for 1 minute. Stir in the next 3 ingredients and drop onto wax paper or foil. Let cool until set.
16 strawberries
8oz cream cheese
1 cup marshmallow fluff
2 Graham crackers crushed
Cut tops off of strawberries, scoop out middle with melon baller, and cut tips off to make stand up. Mix together cream cheese and marshmallow fluff using mixer beat on high for one minute. Put mixture into a gallon bag and cut off tip with scissors. Fill each strawberry to the top. Sprinkle tops of strawberries with crushed Graham crackers. Refrigerate 30 minutes before serving.
