1 (9 inch) prepared chocolate cookie crumb crust
1 (8 ounce) container marshmallow creme
3/4 cup white sugar
1 cup butter, melted
1 quart vegetable oil
1 (10 ounce) package frozen whipped topping, thawed
1 (16 ounce) package vanilla wafers
1 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
1 1/2 cups milk
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet.
In a large bowl, cream together the marshmallow creme and sugar until smooth. Beat in the melted butter or margarine. Combine the flour, baking powder, baking soda and salt; stir into the creme mixture. Mix in the whipped topping, pecans and sugar until well blended. Drop by rounded spoonfuls onto the cookie sheet.
Bake in preheated oven for 15 to 20 minutes, or until edges are just golden. Cool completely before cutting into squares.
⭐ ⭐ ⭐ ⭐ ⭐