COOKIES `N CREAM FUDGE

2 1/2 cups sugar
1/2 cup margarine or butter
1 can (5 oz.) PET Evaporated Milk
1 jar (7 oz.) marshmallow creme
8 oz almond bark or vanilla-flavored candy coating, cut into pieces
1 tsp vanilla
12 chocolate cream-filled sandwich cookies, broken into bite-size pieces

Line 8-inch square pan with foil so that foil extends over sides of pan; butter foil.

In large heavy-duty saucepan, combine sugar, margarine and milk. Bring to a boil over medium heat, stirring constantly. Continue boiling 3 minutes over medium heat, stirring constantly. Remove from heat.

Add marshmallow crème, candy coating and vanilla; blend until smooth. Pour half of mixture into foil-lined pan.>

Sprinkle cookie pieces over entire surface. Top with remaining mixture. Cool to room temperature. Refrigerate 1 to 2 hours or until set.

Remove fudge from pan by lifting foil; remove foil from fudge. Using large knife, cut into squares. Store in refrigerator.

Makes 36 squares
Source: J.M. Smucker Co.