Hi Chery2...Is this the one your looking for? The recipe is featured in The Pampered Chef's Season's Best Recipe Summer 2005 Collection. Ice Cream Sandwich Torte Ingredients 1 cup coarsely chopped creme-filled chocolate sandwich cookies (about 10 cookies) 1/2 cup milk 1 package (3.9 ounces) chocolate instant pudding and pie filling 1 container (12 ounces) frozen whipped topping, thawed, divided 12 frozen ice cream sandwiches (3.75 ounces each), unwrapped, divided 2 tablespoons semi-sweet chocolate morsels, grated or multi-colored sprinkles Directions 1. Coarsely chop cookies using a food chopper. In a Bowl, combine milk and pudding mix; whisk using stainless steel whisk until mixture is smooth and begins to thicken. Fold in half of the whipped topping and cookies.. set filling aside. 2. Working quickly, arrange six of the ice cream sandwiches side by side on "Simple Additions Large Square Platter." Spread filling evenly over sandwiches. Top with remaining ice cream sandwiches, forming a rectangular-shaped torte; smooth sides. Spread remaining whipped topping over top and sides of torte. Grate chocolate over torte . Freeze at least 30 minutes or until ready to serve.... Slice and serve. Yield: 16 servings or 24 sample servings Tip If freezing torte overnight, remove from freezer 30 to 45 minutes before serving for easier slicing.

That's the trouble with recipes. 4 Peppercorns? Like my mother, way back when, thought she was so daring to put a hole clove of garlic into her spaghetti sauce to simmer and then remove it before serving. And she worried that the sauce had too much garlic. I'd just give as many twists of the ol' peppermill as I like. I'm not about to count our peppercorns!

Lucky you! Take 2-3 cups of the raspberries & put them in a processor or blender & puree. Then press the mixture through a sieve to remove the seeds & add sugar to taste. The sauce is good over ice cream or drizzled on chocolate or other desserts. For this cobbler, you can substitute other berries for the blackberries: FRESH BERRY COBBLER (serves 6) 2 cups fresh blackberries 2 cups fresh raspberries 1/4 cup sugar 1 cup flour 1 stick butter, melted 1 egg 1 cup sugar Place the berries in a buttered 9" baking dish & sprinkle with 1/4 cup sugar. combine the flour, butter, egg & 1 cup sugar in a bowl & mix well. Press over the fruit. Bake in a preheated 375 oven for 45-60 minutes or until golden brown. Serve warm w/whipped cream of vanilla ice cream.~~Oh My Stars RASPBERRY CHICKEN (SERVES 4-6) Marinade: 1 cup raspberry preserves 1/2 cup unsweetened pineapple juice concentrate 1/2 cup soy sauce 2 TBL rice vinegar 1/2 tsp chili powder 1/2 tsp curry powder 1 clove garlic, minced 1/4 cup fresh basil or 2 tsp dried 1/4 cup fresh raspberries, mashed 8 chicken breast halves, boned & skinned Combine marinade ingredients & marinate the chicken overnight in the refrigerator. Preheat oven to 350°. Place chicken in a shallow baking pan, pouring in half of the marinade. Bake uncovered for 30-40 minutes or until tender basting often w/reserved marinade.~~Bountiful Arbor RASPBERRY PEACH COBBLER (serves 4-6) 1 cup fresh raspberries 6-8 fresh peaches, peeled & sliced 2 cups flour 2 cups guar 2 tsp baking powder 2 eggs 2 TBL butter, melted Preheat oven to 350°. Place the raspberries in a buttered 13x9" baking dish. Top w/the peaches. Combined the flour, sugar & baking powder. Add the eggs & blend (the mixture will be dry.) Drop the topping by rough tablespoonfuls over the fruit. Drizzle melted butter over the top. Bake uncovered 1 hour. Cool to room temperature before serving. Top w/heavy cream, ice cream or whipped cream.~~ Gourmet L.A. COLD BERRY SOUP (serves 4-5) 2 cups fresh strawberries or raspberries 1/2 cup sugar, approximately 1/2 cup sour cream 2 cups ice water 1/2 cup dry red wine Rub the berries through a fine sieve. Add sugar to taste & the sour cream. Mix. Add the water & wine & correct the sweetening. Chill.~~Craig Claiborne RASPBERRY & SPINACH SALAD (serves 6-8) 8 cups spinach, stemmed, torn into bite-sized pieces 1 cup fresh raspberries 3/4 cup chopped macadamia nuts 3 kiwifruit, sliced Raspberry Dressing Combine the spinach, 1/2 of the raspberries, 1/2 of the nuts & 1/2 of the kiwi in a salad bowl & toss gently. Sprinkle w/the remaining raspberries, remaining nuts & kiwi. Serve immediately w/the raspberry dressing.~~ RASPBERRY DRESSING 2 TBL raspberry vinegar 2 TBL seedless raspberry jam 1/3 cup vegetable oil combine the vinegar & jam in a blender. Add the oil gradually, processing constantly until blended. Chill, covered until serving time.~~TX Ties

You will laugh at this one. I was a home economics teacher for several years and enjoy improvising and creating new and exciting recipes for my husband and family and friends too. I make my own salad dressings, how dare one buy in a jar. The BEST cole slaw in the world is as follows: Take one package of McCormick Produce Partners Super Slaw Mix, comes in one of those metallic flat packages, 1.1 oz, 31gr net weight. This is the best basic starter I have ever used. It is not worth making up a recipe from scratch. BUT this is how I change it to be "my own". I use sour cream instead of mayo, I use lemon juice (fresh preferably, but the bottled will be okay) and I use Rice Vinegar instead of white vinegar. I also go light on the sugar. Then I use combinations, red cabbage, napa, slivered almonds, yellow raisons (soften them in hot water for a few minutes, makes all the difference in the world), sometimes I add pineapple tidbits, bits of diced cuke, cranberries work instead of the raisons, carrot shredded, and GREEN onion tops, not the bottom. MY DH and I do not salt our food, instead we use Lovage to seasoning and lots of ground pepper. Make it no less than one hour ahead, preferably the day before. I take this cole slaw to potlucks and people scrap the bottom of the bowl. Make it your own by changing it every time you make it. That is what is so much fun. My Father was a cole slaw freek. He judged a restaurant by their cole slaw, if he liked it he went back. Have fun with this one.... Suzy