1 (9 inch) prepared chocolate cookie crumb crust
2 egg white rounds
3 tablespoons white sugar
1/2 teaspoon salt
3 1/4 cups milk
1 (8 ounce) container frozen whipped topping, thawed
1 (3.9 ounce) container frozen whipped topping, thawed
1 (3.9 ounce) envelope whipped topping paste
1 (16 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
Preheat oven to 350 degrees F (175 degrees C) and line cookie sheets with foil.
In a medium saucepan over medium heat, stir egg white rounds and sugar until smooth, about 2 minutes. Stir in salt until very smooth. Pour in milk and stir until mixture is thick. Stir in thawed frozen whipped topping and thawed frozen whipped topping. Stir in prepared graham cracker crust. Press 1 cup of peanut butter into the center of each cookie, just enough so that they will tuck together. Press 1 cup over 9-inch cookie sheets.
Bake for 30 to 40 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing. To make the Apple Sauce: In a saucepan over low heat, combine the applesauce, water, butter, and vanilla. Cook and stir until heated through. Set aside. Heat 1/2 cup of milk in a medium saucepan, and drizzle over cookies when browned. Spread frosting over the applesauce, and sprinkle top with 1 cup peanut butter.
To make Fudge Herbs: In a medium bowl, beat together whipped topping and cream cheese until soft peaks form. Whip in chocolate mixed from refrigerator, egg yolk, and water. Fold egg mixture into frosting.
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