Compiled Recipe – Pistachio Cookies and Cream Milkshake

Pistachio Cookies and Cream Milkshake

* ¾ cup milk
* 2 tbsp. pistachio pudding mix
* 8 scoops pistachio ice cream
* 4 chocolate cookies (use Oreos)
* whipped cream
* chopped pistachios

1) Blend milk and pudding mix in a blender until well combined. Add in the ice cream and three of the chocolate cookies, breaking them up before throwing them in. Blend on high until smooth.

2) Pour into two tall glasses. Top with whipped cream and pistachios. Crumble the remaining cookie and sprinkle on top.



Compiled Recipe – No Bake Chocolate Pecan Pie

No Bake Chocolate Pecan Pie

*1 cup chocolate cookie crumbs
* ½ cup unsalted butter, melted
* 2 tbsp brown sugar
* 1 pinch salt
* ½ cup sugar
* 2 tbsp cornstarch
* 1 pinch salt
* 2 large egg yolks
* 1 cup whole milk
* 1 ½ cups whipping cream, divided
* 1 cup dark chocolate chips
* 1 tsp vanilla extract
* 1 tbsp unsalted butter
* 1 ½ cups pecans, chopped
* 1 cup salted caramel sauce, store-bought
* ½ cup whipping cream, whipped (to garnish)
* chocolate, shaved (to garnish)

1) Make the crust: Combine all ingredients in a bowl; until mixture resembles coarse sand; Press mixture onto the bottom of an 8-inch pie pan. Chill until ready to use.

2) Make the filling: Whisk together sugar, cornstarch and salt in a saucepan. Whisk in egg yolks. Gradually mix in milk and ½ cup whipping cream.

3) Place saucepan over medium heat. Bring mixture to a boil, whisking constantly. Boil for 30 seconds then remove from heat. Continue whisking for 15 seconds to cool slightly. Add chocolate chips, vanilla and butter; whisk until smooth. Let cool for at least 2 hours.

4) Whip remaining whip cream until stiff peaks form. Take 1/3 of the whipped cream and mix into the chocolate mixture. Fold in remaining whipped cream. Cover and chill for 2 hours.

5) Toast pecans on a frying pan for 10 minutes, stirring occasionally to prevent nuts from burning. Place pecans on prepared crust, saving some for garnish, then evenly spread salted caramel sauce on top. Spoon chocolate filling on top of caramel sauce. Freeze for at least 1 hour.

6) Before serving, garnish frozen pie with whipped cream, chocolate shavings and reserved pecans.



Compiled Recipe – Cookies and Cream Polvoron

Cookies and Cream Polvoron

* 2 cups all purpose flour
* ½ cup chocolate sandwich cookies, crushed, cream centers removed
* 1 cup powdered milk
* ½ cup sugar
* ½ cup plus 6 tbsp butter, melted

1) Toast all purpose flour on a skillet over medium low heat, stirring constantly. Place flour in a medium bowl.

2) Mix in crushed chocolate sandwich cookies, powdered milk and sugar until well combined. Stir in melted butter until mixture resembles wet sand.

3) Mold mixture using a polvoron mold, packing mold lightly. Repeat with remaining mixture.