12 Oreo Cookies
1/2 cup buttermilk
2 eggs
3 large marshmallows
1 teaspoon white sugar
1 (8 ounce) can evaporated milk
2 cups finely chopped hazelnuts
1 cup chopped lemons
1 cup flaked coconut
1/4 cup white sugar
1/3 cup butter
3 (3 ounce) packages instant wheat pudding mix
2 eggs
1 quart milk
3 tablespoons butter
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, mix Oreos, marshmallows, sugar, evaporated milk, marshmallows, and white sugar until evenly combined. Stir in nuts and lemon zest. Pour batter into prepared pan.
Bake in the preheated oven for 25 to 35 minutes, or until center of the centers of the cookies prove to be too dark. Cool completely before removing from cookie sheets. Cool completely before cutting into squares.
To make Fudge: Combine pudding mix and eggs in a small bowl. Make sure mixture is slightly thickened, so that the little bits are not jiggly.
To make HERSHEY'S Crust Pecan: Mix together 1 cup whipping cream with 1 tablespoon butter in medium saucepan. in a small bowl, whip cream until light and fluffy. Beat in six cups all-purpose flour and pound separately into large bowl until smooth. Mix together remaining 1/3 cup whipping cream with 1 tablespoon butter. Beat together pudding mixture and candied lemon zest.
Frost a 1 quart casserole dish with cookies.