• 16 chocolate cream filled sandwich cookies, broken into small chunks, divided
• 1 can (14 oz) sweetened condensed milk
• 2 Tbsp butter or margarine
• 2 2/3 cups vanilla chips
• 1 tsp vanilla extract

1. Line an 8-inch square pan with aluminum foil; coat with nonstick cooking spray.
2. Place half of the broken cookies in the pan.
3. In a heavy saucepan, combine milk, butter and chips; cook and stir over low heat until chips are melted.
4. Remove from the heat and stir in vanilla.
5. Pour over cookies in pan. Sprinkle with remaining cookies.
6. Cover and refrigerate for at least 1 hour.
7. Cut into squares.

Yield: 3 dozen

(Cupcake)