DESSERT

BUCKEYE COOKIES

INGREDIENTS

FOR THE FILLING

• 1 c. creamy peanut butter
• 1/2 c. powdered sugar

FOR THE COOKIES

• 1/2 c. (1 stick) Butter, softened
• 3/4 c. brown sugar
• 1/4 c. sugar, plus more for rolling
• 1 large egg
• 1 tsp. pure vanilla extract
• 1 c. all-purpose flour
• 1/2 c. cocoa powder
• 1/2 tsp. baking soda
• 1/2 tsp. kosher salt
• 1-2 tsp. milk, if necessary

DIRECTIONS

1. 1.Preheat oven to 350° and line two large baking sheets with parchment paper.
2. 2.Make filling: In a medium bowl, combine peanut butter and powdered sugar and mix until smooth. Scoop into small balls (about 1 1/2") and freeze until ready to use.
3. 3.In a large bowl, combine butter, brown sugar, and sugar and beat until light and fluffy, then add egg and vanilla and mix until evenly combined. Add the flour, cocoa powder, baking soda, and salt and mix until evenly combined. If the dough seems dry, gradually add the milk.
4. 4.Scoop a heaping tablespoon of the cookie dough and flatten into a pancake-like circle on the baking sheet. Place a frozen peanut butter ball on top. Bring the edges of the dough around the peanut butter ball and pinch the edges together to seal, adding more dough if necessary to cover the frozen peanut butter completely.
5. 5.Roll stuffed cookie dough ball in sugar and place back on baking sheet. Repeat until all dough is used, spacing the cookies about 2” apart.
6. 6.Bake until the cookies are golden on the bottom,12 to 15 minutes. Serve warm or at room temperature.

STRAWBERRY SHORTCAKE

INGREDIENTS

• 4 c. heavy cream
• 1/2 c. powdered sugar, plus more for dusting
• 2 tsp. pure vanilla extract
• 1 1/2 boxes Nilla Wafers
• 1 lb. Strawberries, thinly sliced

DIRECTIONS

1. 1.In a large bowl using a hand mixer, beat heavy cream, powdered sugar and vanilla until medium peaks form.
2. 2.Assemble lasagna: In a 9"-x-13” pan, spread a thin layer of whipped cream. Top with a layer of Nilla Wafers and spread a thick layer of whipped cream on top. Top with a layer of strawberries. Repeat two times, ending with strawberries. Sprinkle with crushed Nilla Wafers.
3. 3.Refrigerate until Nilla Wafers are totally soft, 3 hours, or up to overnight.
4. 4.Sprinkle with more powdered sugar, then slice and serve.

SALTED CARAMEL BANANA PUDDING

INGREDIENTS

• 1 1/3 c. milk
• 1 package instant vanilla pudding
• 1 14-oz. can sweetened condensed milk
• 3 c. heavy cream
• 1/4 c. powdered sugar
• 1 tsp. pure vanilla extract
• 2 1/3 c. caramel, divided
• Flaky sea salt
• 1 12-oz. box vanilla wafer cookies
• 4 bananas, sliced into coins

• DIRECTIONS

  1. 1.In a large bowl, combine milk, vanilla pudding mix and sweetened condensed milk. Whisk thoroughly, breaking up any lumps, and refrigerate for at least 5 minutes, or until set.
  2. 2.In another large bowl, combine heavy cream, powdered sugar and vanilla. Beat until stiff peaks form, 2 to 3 minutes. Set aside half of the mixture for topping the dish. Fold remaining half into the pudding mixture along with ⅓ cup caramel and ½ teaspoon flaky sea salt.
  3. 3.Cover the bottom of a 3-quart trifle dish with vanilla wafers. Top with one-third of the pudding mixture. Cover with another layer of the wafer cookies—you may want to also stand some cookies up vertically, so you see the full circle along the edge of the trifle dish. Top with an even layer of banana slices then drizzle caramel sauce on top. Continue layering the pudding, wafer cookies, banana slices, and caramel until you reach the top, ending with a final layer of banana pudding.
  4. 4.Refrigerate for at least 3 hours, or up to overnight.
  5. 5Just before serving, dollop whipped cream on top of the banana pudding, then sprinkle crumbled wafer cookies on top.
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  7.               FROZEN SAMOA PIE

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  INGREDIENTS

  FOR THE CRUST

  • 50 NILLA Wafers
  • 6 tbsp. melted butter
  • 1/4 c. sugar
  • FOR THE FILLING

  • 4 oz. cream cheese, softened
  • 1 can sweetened condensed milk
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. kosher salt
  • 1 c. Cool Whip, defrosted
  • 4 c. toasted coconut, divided
  • 2 c. caramel, melted and divided
  • 1 c. mini chocolate chips
  • 1 c. semisweet chocolate chips, melted
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DIRECTIONS

1. 1.Make crust: In a food processor, pulse Nilla wafers until they are fine crumbs. Transfer crumbs to a bowl, then add butter and sugar and stir until combined. Grease a 9" pie plate and press in the crust mixture.
2. 2.Make filling: In a large bowl using a hand mixer, beat cream cheese until smooth. Mix in sweetened condensed milk, vanilla and salt until fully incorporated. Fold in Cool Whip.
3. 3.Make middle layer: In a medium bowl, mix 2 cups toasted coconut with 1 cup caramel.
4. 4.Pour half the cream cheese mixture into the pie pan and cover with coconut caramel. Smooth to the edges to make a layer.
5. 5.Top with the remaining cream cheese mixture, then add the remaining 2 cups toasted coconut and mini chocolate chips. Drizzle with remaining caramel and melted chocolate and freeze until firm, about 4 hours. Serve.
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COOKIES N'CREAM MOUSSE

INGREDIENTS

• 1 tsp. powdered gelatin
• 2 tbsp. water
• 1¼ c. heavy cream, divided
• 1½ c. white chocolate chips
• 1 tsp. pure vanilla extract
• 1 c. plus 4 tbsp. crushed Oreos
• 4 mini Oreos, for garnish

• DIRECTIONS

  1. 1.In a small bowl, sprinkle gelatin over water. Stir and let bloom 3 to 4 minutes.
  2. 2.In a small saucepan over medium-low heat, heat ½ cup heavy cream until it simmers. Add gelatin and whisk until dissolved.
  3. 3.Place white chocolate chips in a large, heat-proof bowl and pour over hot cream mixture. Let sit until warmed through, about 3 minutes, then whisk until chips are melted and mixture is smooth. Set aside.
  4. 4.Meanwhile, in a large bowl, whip remaining ¾ cup heavy cream with vanilla until stiff peaks form. Gently fold into white chocolate mixture along with 1 cup crushed Oreos.
  5. 5.Add a tablespoon of crushed Oreos to the bottom of each of the four glasses. Add mousse and top with mini Oreos. Refrigerate at least an hour or up to overnight. Serve cold.