This is refrigerated, not frozen: PINK TORTE 1 box coconut macaroon cookies 1 pint heavy whipping cream 1 can crushed pineapple, drained 2 egg whites 1/2 cup sugar 1 cup boiling water 1 pkg Jello (any red color) Crush cookies in a processor to make fine crumbs. Pour Jello into boiling water, stir until Jello is dissolved & refrigerate until partially set. Beat egg whites w/sugar until stiff. In a separate bowl, beat whipping cream until thick. Remove Jello from refrigerator & beat until foamy. combine egg whites & whipping cream. Fold in Jello until entire mixture is smooth, no lumps. (This will be the pink mixture). Grease bottom & sides of a springform pan (or you can use a 9x13" pan.) Sprinkle 1/3 of the cookie crumbs on the bottom & sides of the pan. Pour in 1/2 of hte pink mixture. Sprinkle with 1/3 of the macaroon crumbs, then layer all of the pineapple & then the remaining pink mixture. Finish topping with the last of the cookie crums. Refrigerate overnight.~~Kitchen Miracles HEATH BAR ICE CREAM PIE (make day before) - Serves 12 1 1/4 cups chocolate wafer crumbs 1/4 cup butter, mleted 12 (about 12 oz) Heath bars, refrigerated to harden 1/2 gallon vanilla ice cream, softened Mix chocolate wafer crumbs with 1/3 cup butter, mleted. Line 9x13" pan with crumb mixture. Pat down & refrigerate until firm. crush hardened Heat bars but placing unwrapped candy in a plastic bag & hitting with rolling pin or saucepan bottom. Mix w/softened ice cream. Put in crust & freeze overnight. Serve with warmed sauce. SAUCE: 1/4 cup butter 6 oz pkg chocolate chips 1 cup confectioners' sugar 6 1/2 oz evaporated milk (like Pet milk) 1 tsp vanilla Melt butter w/chocolate chips in top of double boiler. Add confectioners' sugar & evaporated milk. Cook 8 minutes or until thickened. Ad vanilla. Serve sauce warm over pie.~~Pass the Plate CHRISTMAS TRIFLE (serve 8-10) 12 ladyfingers, sponge cake pieces or pieces of yellow cake 4 TBL rum, sherry or brandy 1/2 cup raspberry jam 1/2 cup slivered almonds 1 large pkg vanilla pudding (NOT the instant type) 1 cup heavy cream, whipped Place ladyfingers in 1 layer in a glass bowl. sparinkle with rum. Cover with a thin layer of jam & slivered almonds, reserving a few almonds for topping. Prepare pudding according to pkg directions, cool & spread in an even layer over almonds. Spread whipped cream over pudding & sprinkle reserved almonds over top. Chill a few hours. To serve, cut straight down through all layers for each serving.~~Bound to Please

I have a friend who makes a chocolate log cake every Christmas using Nabisco Famous Wafers and whipped cream. It is fantastic! I have a chocolate rum ball recipe that calls for these cookies crushed into crumbs. Another friend asked for the recipe,which I gave. She couldn't find the right cookies, so she used Oreos instead (regular sandwich cookies,with creme filling). She told me they came out terrible. Be very careful if you substitute! There's only one store near me that sells the Famous wafers, and I only see them around November-December. By the way, I recognize it by the picture of the chocolate log cake on the package.

I think what would work would be this recipe but instead of making an indentation, just press flat & bake, then make sandwich cookies from them: MELTING MOMENTS (2 dozen) Cookies 1 cup butter 1/3 cup confectioners' sugar 3/4 cup cornstarch 1 cup flour Frozting: 3 oz cream cheese 1 cup confectioners' sugar 1 tsp vanilla For cookies: Preheat oven to 350°. Cream butter & sugar. Add flour & cornstrch; mix well. Cover & chill thoroughly. Form into 1" balls & place on an ungreased cookie sheet. Make an indentation with your thumb in the middle of each ball. Bake 10-12 minutes. Remove from cookie sheet & cool. To make frosting, cream sugar & cream cheese. Add vanilla. Place a spoonful of frosting in indentation of each cookie.~~Thymes Remembered

This was the star Xmas gift of a friend of my mother. She only parted with the recipe after tasting and wanting my star recipe :-) When I made it the flour amount did not seem correct. She said 2 1/4 to 2 1/2 c. but had typed 1 1/4. See my note below. Hope this is what you were looking for. Chocolate Mint Bars Base 2/3 c. margarine 4 sqs. unsweetened choc. 2 c. brown sugar 3 eggs, beaten 1 tsp. vanilla Melt margarine and choc. in double boiler or carefully in microwave. Mix in br. sugar, eggs & vanilla. Blend in by hand the following flour mixture: 1 1/4 c. flour *** 1 tsp. baking powder 1 tsp. salt Spread evenly in greased 9 X 13 pan. Bake 350 for 25 min. Cool thoroughly. Frosting 1/4 c. soft butter 2 c. powdered sugar 2 Tbsp. milk 1 tsp. peppermint extract green food coloring Beat all frosting ingredients together until smooth. Spread on cooled choc. base. Refrigerate while preparing glaze. Chocolate Glaze 2 Tbsp. butter 2 sqs. unsweetened choc. Melt together and dribble over cool, firm frosting. Spread evenly. (I found a feather worked best) *** this is not enough flour. 2 c. is too much. 1 1/2 c. is a better amount.