1 cup butter, softened
3 cups white sugar
1 cup all-purpose flour
2 eggs
3 cups egg whites
2 teaspoons vanilla extract
1 teaspoon baking soda
3 cups HERSHEY'S KISSES Milk Chocolate Chip Cookies
1 teaspoon vanilla extract
1 (15 ounce) can crushed pineapple with juice
1 cup chopped walnuts
1 cup chopped pecans
1/4 cup butter
1/3 cup white sugar
1/2 teaspoon vanilla extract
1 cup chopped pecans
4 scoops chocolate glaze
1 (8 ounce) package HERSHEY'S Milk Chocolate Chip Cookies
Heat oven to 350 degrees F. Combine 3 cups sugar, 1 cup flour, eggs, egg whites, baking soda and 1 cup HERSHEY'S KISSES Milk Chocolate Chip Cookies in large bowl. Stir together. Drop 1/3 cup HERSHEY'S Chocolate Chip Cookie Crumbs into cookie crumb mixture, one at a time. Drop remaining cookie crumbs into egg mixture; mix well. Drop chocolate glaze in at last. Bake in preheated oven for 45 minutes. Cool completely. Store in refrigerator. Eat immediately.
Cool completely. Frost with HERSHEY'S Milk Chocolate Chip Chocolate Glaze. Spread over cooled cake. Garnish with pecans. Cover cake with plastic wrap, or glass bowl. Chill overnight. Cover tightly with plastic wrap or plastic sheet. Refrigerate leftover cake.