Post by chief_cook2 on Mar 21, 2004 16:06:32 GMT -6
16 Spring Oreo Chocolate Sandwich Cookies, divided
2 cups cold orange juice
2 packages (4-serving size each) vanilla instant pudding
1 tub (12 ounces) prepared whipped topping, thawed
4 cups Jet-Puffed Miniature Marshmallows
Easy Marshmallow Snails (recipe follows)
Flower Pops (recipe follows)
Gummy worms (optional)
Split 12 of the cookies, keeping filling on one side of each cookie;
set aside split cookies with filling. Coarsely crush 12 of the split
cookies without the filling and remaining 4 whole cookies; set
aside.
Add orange juice to pudding mixes in medium bowl; beat with wire
whisk 2 minutes or until well blended. Gently stir in whipped
topping until well blended. Stir in marshmallows. Spoon into 2 1/2
to 3-quart glass bowl.
Stand the reserved 12 split cookies with filling around edge of
pudding mixture, alternating filling sides of cookies facing in and
out, and pressing cookies down into pudding mixture slightly.
Sprinkle cookie crumbs over pudding mixture.
Refrigerate at least 1 hour. Decorate with Easy Marshmallow Snails,
Flower Pops and gummy worms as desired just before serving.
Makes 16 (1/2-cup) servings.
How to Split Cookies: To split cookies and keep filling on one side
of the cookie, use the end of a metal spatula to separate one of the
chocolate wafers from the filling.
To Halve: Recipe can be easily halved using 1 package pudding, 1 cup
orange juice, 2 cups whipped topping and 2 cups marshmallows.
Prepare as directed, spooning ingredients into a 1 1/2 quart glass
serving bowl as directed.
Easy Marshmallow Snails
1 3/4 cups Jet-Puffed Miniature Marshmallows, divided
1 package (4-serving size) gelatin, any flavor
1/2 cup warm water
24 (1-inch) pieces red string licorice
Ready-to-spread vanilla frosting
Set aside 12 of the miniature marshmallows.
Mix gelatin and water in medium microwavable bowl. Microwave on HIGH
1 1/2 minutes; stir until gelatin is completely dissolved.
Stir in remaining marshmallows. Microwave on HIGH 1 minute or until
marshmallows are partially melted. Stir gently until marshmallows
are completely melted. Pour into 9-inch square pan sprayed with no
stick cooking spray. Refrigerate 30 to 45 minutes or until set. Run
sharp knife around edges of pan to loosen gelatin layer from pan.
Starting at 1 edge, roll up gelatin layer tightly. Cut into 12 (3/4-
inch-thick) slices.
Unroll each about 1 inch when ready to decorate. Stand 1 of the
reserved marshmallows on unrolled portion of each spiral for
the "snail's body," securing with frosting. Insert 2 pieces of
licorice into each marshmallow for "antennae," securing with
additional frosting if desired. Makes 12 servings, 1 snail each.
To Double: Prepare gelatin mixture as directed, doubling all
ingredients. Pour into 13-by-9-inch pan. Refrigerate as directed.
For ease in handling, cut gelatin mixture in half crosswise before
rolling up. Roll each half separately to form 2 rolls. Cut each roll
into 12 slices. Decorate as directed.
Fruit & Mallow Kabobs
32 Jet-Puffed Marshmallows
16 strawberries, washed, stemmed
4 kiwi, peeled, quartered
16 cantaloupe cubes (1 inch)
16 wooden skewers (8 inch)
1 container (8 ounces) yogurt, any flavor
Arrange 2 marshmallows and 1 piece of each kind of fruit alternately
on each skewer.
Serve with yogurt. Makes 8 servings, 2 skewers and 2 tablespoons
yogurt each.
Dipped Pretzel Blooms
12 pretzel rods
1 package (8 squares) semi-sweet baking chocolate, melted
12 Spring Oreo Chocolate Sandwich Cookies, finely chopped
Dip 1/2 of each pretzel rod into melted chocolate, turning to evenly
coat end of rod.
Rill in cookie crumbs.
Place on waxed paper-lined baking sheets; let stand about 1 hour or
until chocolate is set. Makes 12 servings.
Centipede
Stack 9 Spring Oreo Chocolate Sandwich Cookies together, spreading
ready-to-spread white frosting between each cookie to secure; stand
on edge.
Secure an additional cookie with "smiley face" design, slightly
higher than the other cookies, to one end with additional frosting
to form the "centipede's head."
Attach desired number of Jet-Puffed Miniature Marshmallows to each
side of centipede with additional frosting for "legs" and 2 small
pieces shoestring licorice to head for "antennae." Makes 1 centipede
(5 servings).
Cookie Frog
Attach 2 mini pretzel twists to the bottom of a Spring Oreo
Chocolate Sandwich Cookie with ready-to-spread white frosting
for "frog's legs." Attach 2 Jet-Puffed Miniature Marshmallows to top
of cookie with additional frosting for "eyes." Color eyes with
decorating gel, if desired. Makes 1 frog.
Variations
Cookie Butterfly: Attach pretzels to bottom of cookie as directed
above for "butterfly's wings." Turn cookie pretzel-side up. Attach 1
Jet-Puffed Miniature Marshmallow in front of wings for
the "butterfly's head." Insert 2 small pieces of shoestring licorice
into marshmallow for "antennae." Use decorating gel to draw "face."
Makes 1 butterfly.
Flower Pop
Insert a wooden pop stick into a Spring Oreo Chocolate Sandwich
Cookie for top of "flower." Use ready-to-spread white frosting to
attach Jet-Puffed Miniature Marshmallows around outside edge of
cookie for "flower petals." Makes 1.
Chocolate-Covered "Ant"
Dip 2 Jet-Puffed Miniature Marshmallows in melted chocolate; attach
end-by-end to form "ant's body." Place on sheet of waxed paper.
Insert 6 small pieces shoestring licorice into sides of ant
for "legs" and 2 pieces into front of ant for "antennae." Let stand
about 1 hour or until set. Makes 1 ant.