Holiday Cookies and Cream Fudge:

2 1/2 c Sugar
1/2 c Margarine or butter
1 can (5 oz) or (2/3 cup) evaporated milk
1 (7 oz) jar (2 cups) marshmal creme
8 oz Almond bark or vanilla-flavored candy coating; cut into pieces
1 tsp Vanilla
12 Chocolate creme-filled sandwich cookies; broken into 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 for 3 minutes stirring constantly. Remove from heat. Add
marshmallow creme, 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 (about 1-1/2 pounds).