they will no longer be on sale after next week. However, if you stock up you could eat them throughout the year in these recipes I found on the Little Brownies Bakers website. They are one of two companies licensed to bake the cookies that we love so much. Enjoy!
Southern Peanut Butter Pie
1 pkg. Tagalongs1 pkg. (3-1/2 ounce) vanilla pudding
1-1/2 cups milk
1/3 cup peanut butter
Grind cookies in blender or food processor and press into a 9-inch pie plate. Prepare pudding mix according to package directions using only 1-1/2 cups milk. Stir in peanut butter. Pour into pie shell. Refrigerate until ready to serve. Garnish with whipped topping and crushed peanuts.
Mint Delight (Makes 10-12 servings)
1 pkg. of Thin Mint cookies (crushed)
3 tbsp. butter or margarine (melted)
1 pkg. (8 oz.) softened cream cheese
2 pkgs. (8 oz. size) instant chocolate pudding
3 cups milk
4 cups whipped topping
Combine cookies with melted butter or margarine, (save ¼ cup of cookies for topping). Press cookie mixture on bottom of 13" x 9" pan. Chill. Combine cream cheese with 1 cup whipped topping. Spread over cookie mixture. Chill for 15 to 20 minutes. Prepare pudding with 3 cups of milk and pour over cream cheese mixture. Chill for 1 hour or until ready to serve. Top with remaining whipped topping and Thin Mint cookie crumbs.
Reduced Fat Lemon Chiffon Cooler
1 pkg. 3 oz. Lemon Jell-O
1 cup boiling water
8 oz. reduced fat cream cheese
1⁄4 cup sugar
8 oz. tub non-fat whipped topping
1 pkg. Lemon Coolers cookies (crushed)
Prepare Jell-O with hot water only. Refrigerate until begins to set. (If set, leave out to soften.) Spread ¾ crumbs in 9" x 9" pan. In bowl, blend sugar with cream cheese. Add Jell-O. Whip. Gently fold in one half or 4 oz. of topping. Spread mixture over crumbs. Top with 4 oz. of topping. Refrigerate several hours. Garnish with ¼ of crumbs just before serving. (Recipe can be doubled for a 9" x 13" pan.)