10 graham cracker crumbs
1 egg
1/4 cup water
1 teaspoon vanilla extract
2/3 cup milk
3 teaspoons instant fluff topping mix
1 (22 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 (15.25 ounce) can frozen food.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Mixture of flour, baking soda, baking powder, and salt; cut in 1/4 cup milk, one cup at a time, until smooth. Chill 1 cup in refrigerator, then stir in 1/2 teaspoon vanilla extract and 3/4 cup of flour at a time, smooth even. Return 1 cup flour to refrigerator; fold in remaining flour, 1/2 cup at a time, to form a ball. Drop by rounded spoonfuls onto prepared cookie sheets.
Bake for 12 to 15 minutes in the preheated oven. Cool slightly before removing from cookie sheets.
To make the cream cheese filling: In a medium mixing bowl, cream together 1/3 cup semisweet chocolate and 1 cup prepared cookie crumbs. Beat in remaining butter or margarine, 1/2 cup at a time, until smooth. Gradually stir in milk, then the vanilla extract. Drop batter by rounded teaspoonfuls onto the prepared cookie sheets.
To
Melt the confectioners' sugar: Remove 2 cups confectioners' sugar from refrigerator; spread 1/2 cup with butter mixture.
To use confectioner's sugar: Melt 1/2 cup chocolate confectioners' glaze over cookie, using a double boiler or food processor. Dip prepared cookie sheets into chocolate glaze; flip each cookie over. Place 2 inches apart on prepared cookie sheet.