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50 Creative Ways to Eat Cookies

Crushed into crusts, sprinkled as a garnish or swirled into your favorite sweet—or savory—foods, cookies needn't be the final product of a recipe to stand out.

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Mango Cream Tart

This fresh, luscious tart makes me happy!—Jami Geittmann, Art Director, Taste of Home Magazine
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Fresh Pear Ginger Crisp

Gingersnaps lend crunch to my heartwarming cool-weather classic, featuring the season's juiciest fruit—pears.—Linda Robertson, Cozad, Nebraska
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Macaroon-Topped Rhubarb Cobbler

Crumbled macaroons are a surprising addition to this cobbler’s topping. We love that you can make the sweet treat in a baking dish or a cast-iron skillet. —Taste of Home Test Kitchen
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Maple-Glazed Apple Pie

Even though we’ve lived in Florida for 3 years, I still feel like a “Vermonter.” My parents send us a bushel of Vermont apples each fall, and we try to visit in the spring to do some sugaring. —Patricia Putnam, Lakeland, Florida
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S'mOreos

My son introduced us to this twist on classic s'mores when we were camping. Have a jar of Nutella around? Slather on the inside of the graham cracker halves before you build this one-of-a-kind treat. —Christina Smith, Santa Rosa, California
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Maine Blueberry Pie with Crumb Topping

I make this delicious, fruity pie with small Maine berries, but any variety can be used. Instead of the thyme and lemon peel, I prefer to use fresh lemon thyme. The shortbread topping adds crunch and sweetness.—Jessie Grearson, Falmouth, Maine
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Banana Cream Chocolate Truffles

This truffle recipe was created from ripe bananas and my imagination, and the outcome blew my family and friends away! I don’t particularly like bananas, but I could eat these truffles all day long. —Michele Lassuy, Orlando, Florida
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Strawberry Ladyfinger Icebox Cake

This cake is inventive and yet familiar. Be sure to use a springform pan so you can easily remove it from the pan. If it breaks while you're transferring the cake to the serving plate, just push it back together, pressing gently. —Stella Ohanian, Porter Ranch, California
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Apple Snickerdoodle Dump Cake

With an apple farm just down the road, I'm always looking for creative ways to use up those bushels. We love this cozy cake with caramel drizzle and a scoop of vanilla or cinnamon ice cream. —Rachel Garcia, Colorado Springs, Colorado
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Cookies 'n' Cream Fudge

I invented this confection for a bake sale at our children's school. Boy, was it a hit! The crunchy chunks of sandwich cookie soften a bit as the mixture mellows. It's so sweet that one panful serves a crowd. —Laura Lane, Richmond, Virginia
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Contest-Winning Sweet Potato Bake

This is an easy dish to prepare and is a perfect addition to a special meal. The topping is flavorful and gives a nice contrast of textures. —Pam Holloway, Marion, Louisiana
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Slow-Cooker Sauerbraten

My family is of German Lutheran descent, and although we enjoy this traditional beef roast, I never liked the amount of time and fuss it takes to make it. This recipe is so good and oh-so-easy. It's great served with dumplings, spaetzle, veggies or a salad. —Norma English, Baden, Pennsylvania
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Old-Fashioned Peanut Butter Pie

My mother made a chewy, gooey peanut butter pie I loved as a child. Now I continue the tradition for the next generation of peanut butter lovers. —Brianna DeBlake, Fremont, Michigan
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Frozen Mocha Marbled Loaf

This showstopping marbled dessert seems fancy, but it's really simple to prepare ahead of time and pop in the freezer. Frosty slices have a creamy blend of chocolate and coffee that's delightful anytime of year. —Cheryl Martinetto, Grand Rapids, Minnesota
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Not Your Mama's Seven-Layer Bars

The addition of dulce de leche makes this a decadent new take on traditional seven-layer bars. You can cut this recipe in half and make it in an 8x8-in. pan. —Andrea Barlow, Hot Springs, Arkansas
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Sauerbraten Soup

Sauerbraten and soup are both family favorites. This combines the two, without the long marinating time the traditional beef dish requires. You can substitute spaetzle or gnocchi for the egg noodles. —Jennifer Yerkes, Franklin Square, New York
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Warm Pineapple Sundaes with Rum Sauce

Pineapple, rum and sugar have a longstanding and flavorful relationship that takes on new meaning when you add ginger and butter and turn up the heat. —Jamie Miller, Maple Grove, Minnesota
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Creamy Coffee Pie

It’s easy to stir mini marshmallows, mini chocolate chips and crushed sandwich cookies into coffee ice cream to create this irresistible frozen dessert. —Cherron Nagel, Columbus, Ohio
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Lemon Ginger Icebox Cake

Everyone searches for grand desserts that have easy ingredients and minimal effort. My lemony ginger icebox cake is the answer. It’s a holiday lifesaver. —Suzanne Banfield, Basking Ridge, New Jersey
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Banana Split Supreme

This lovely and delightful dessert has the classic flavor of a banana split. It’s a cool, creamy treat with no last-minute fuss since you just pull it from the freezer. It always solicits praise from our big family. —Marye Franzen, Gothenburg, Nebraska
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Gingered Lemon Cheese Balls

Roll your cheese balls in the gingersnap crumbs just before serving to keep the cookie bits crisp and crunchy —a nice contrast to the smooth, creamy spread underneath. —Libby Walp, Chicago, Illinois
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Apricot-Gingersnap Ham

I’ve been told my Easter ham is as much a feast for the eyes as it is for the taste buds. The combination of apricot, brown sugar and gingersnaps ensures plenty of oohs, aahs and yums! —Melanie Wooden, Reno, Nevada
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Fresh Raspberry Icebox Cake

Layered icebox cakes are so fun because they look impressive but couldn't be easier. Fresh raspberries make this one really special. Use Anna's Ginger Thins to get the scalloped edges, or regular gingersnaps if those are not available. —Elisabeth Larsen, Pleasant Grove, Utah
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Easy Nutella Cheesecake

Creamy chocolate-hazelnut spread tops a crust made of crushed Oreo cookies to make this irresistible baked cheesecake.—Nick Iverson, Milwaukee, Wisconsin
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Grilled Pears with Mascarpone Cheese

For a light dessert after a big barbecue, we stuff pears with mascarpone cheese and gingersnap cookies. Add a drizzle of caramel sauce for a sweet touch. —Faith Cromwell, San Francisco, California
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Slow-Cooker Beef with Red Sauce

A homemade rub spices up this tender beef; vinegar and gingersnaps add depth to the sauce. You can substitute graham crackers for the cookies. —Laurie Tietze, Longview, Texas
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Frozen Peanut Butter and Chocolate Terrine

This terrine can be made ahead of time and stored in the freezer. When served, it cuts easily, revealing the lovely layers of banana, peanut butter and chocolate. —Jennifer Jackson, Keller, Texas
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Spiced Fruit Crisp

When it comes to a heartwarming treat on a chilly winter's day, this home-style crisp is hard to beat. The gingersnap-crumb topping nicely accents the apples, pears, raisins and dates. —Pat Habiger, Spearville, Kansas
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RumChata Cheesecake

I like to experiment and make new and unusual-flavored cheesecakes. When I tried RumChata at a friend's party, I knew it would make a great cheesecake. For a pretty presentation, drizzle it with caramel syrup or topping, or sprinkle on some toasted coconut. —Christine Talley, Hillsboro, Missouri
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Gingersnap Sweet Potato Praline Pie

This luscious mix of sweet potatoes, spices and nuts is like serving pecan pie and sweet potato pie together. Bake it and watch everyone devour it. —Emily Hobbs, Ozark, Missouri
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Tangy and Sweet Meatballs

When we entertain friends for Sunday dinner, I frequently serve these tangy meatballs. Everyone loves the distinctive sauce, but they’re often surprised to learn it is made with gingersnaps. —Melody Mellinger, Myerstown, Pennsylvania
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Sugar Cookie S'mores

Change up traditional s’mores with the use of sugar cookies and candy bars. The sweetness cannot be beat! —Taste of Home Test Kitchen
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Chocolate Rum Balls

These creamy, truffle-like goodies are on my cookie tray every year. If you like, prepare them up to three days ahead of time—just store them in the refrigerator. —Dauna Harwood, Elkhart, Indiana
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Peanut Butter Icebox Dessert

Leftover crushed cookies create the yummy crust for this crowd-pleasing dessert. It’s covered with a smooth cream cheese mixture, chocolate pudding and whipped topping for a lovely layered look. —Nancy Mueller, Bloomington, Minnesota
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Spiced Apple Cheesecake

When you live in apple country, you get the privilege of selecting the apples and recipes you want for year-round enjoyment. Granny Smith apples are tart and crisp. Combined with cinnamon, sugar and nutmeg, they make a delightful topping for a cheesecake of the Pacific Northwest. —Grace Hughes, Oroville, Washington
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Mango Almond Icebox Cake

This recipe was inspired by my friend who asked me to make a mango cake. It's easy to prepare, refreshing, light, and tastes absolutely fantastic. Strawberries can be used as well. —Rachel Simoneau, Danbury, Connecticut
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Lemon Meringue Floats

I actually dreamed of this float idea one night, and woke up knowing I needed to make it. Thank you, Mr. Sandman! —Cindy Reams, Philipsburg, Pennsylvania
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Pineapple Pie with Coconut Cream

You’ll find pineapples and coconuts everywhere in the South Pacific, so we play them up in this creamy cool pineapple pie, dolloped with coconut cream. Divine! —Karen Naihe, Kamuela, Hawaii
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Sugar Cookie Tarts

Whenever my husband and I visit family in Maryland, we all cook dinner together. Everybody offers up ways to improve recipes, and that's how this dessert came to be. Sugar cookies from the bakery make a speedy "crust." —Barb White, Ligonier, Pennsylvania
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Dulce de Leche Cheesecake

I'm originally from Paraguay, and dulce de leche reminds me of where I came from. If you can't find it at your grocery store, try caramel ice cream topping instead. It tastes different, but this decadent dessert will still be amazing. —Sonia Lipham, Ranburne, Alabama
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Dirt Pudding Cups

These darling little desserts are my daughter Crystal’s favorite. At birthday parties, everyone loves the individual servings. —Linda Emery, Tuckerman, Arkansas
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Nutty Caramel Ice Cream Cake

We made this frozen treat for a family birthday party, and we received endless comments on it. It’s truly fantastic! Be sure to try the recipe with other ice cream flavors.—Tina Stelzl, Waxhaw, North Carolina
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Cookies & Cream Brownies

You won't want to frost these brownies, since the marbled top is too pretty to cover up. Besides, the tasty cream cheese layer makes them taste as if they're already frosted. The crushed cookies add extra chocolate flavor and a fun crunch. —Darlene Brenden, Salem, Oregon
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Grasshopper Pie

I only need six ingredients to whip up this fluffy and refreshing grasshopper pie. I usually make two of the minty treats for our family, since we're never satisfied with just one slice. —LouCinda Zacharias, Spooner, Wisconsin
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Contest-Winning Pumpkin Cheesecake Dessert

With its gingersnap crust and maple syrup drizzle, this rich and creamy spiced pumpkin dessert never fails to get rave reviews. It cuts nicely, too. —Cathy Hall, Phoenix, Arizona
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Pay Dirt Cake

With layers of crushed chocolate sandwich cookies and creamy filling, this is definitely a rich dessert. You can decorate the top with a few wrapped chocolate coins. —Betty Jean Jordan, Monticello, Georgia
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Frozen Strawberry Delight

Simple, pretty and refreshing, this cool, lovely dessert will become a family favorite in no time. Sprinkle in some fresh blueberries for a patriotic treat! —Barbara Christensen, Jacksonville, Florida
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Peaches 'n' Cream Raspberry Tart

Fresh peach slices and big, juicy raspberries crown this beautiful tart. An almond-flavored cream filling and macaroon crust complement the fruits. It’s the perfect dessert for company during peach season. —Brenda Harmon, Hastings, Minnesota
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Roasted Banana & Pecan Cheesecake

We always keep bananas on hand, but with just two of us in the house, they usually ripen faster than we can eat them. That makes them perfect for roasting and baking into this cheesecake with a nutty crust. —Patricia Harmon, Baden, Pennsylvania
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Red Velvet Cheesecake

Festive and oh, so good, this cheesecake will become a fixture on your dessert menu. The red velvet filling is spiked with cocoa, topped with cream cheese frosting and baked in a chocolate cookie crumb crust. —Karen Dively, Chapin, South Carolina

Annamarie Higley
Annamarie Higley is an Associate Print Editor for Taste of Home magazine, as well as the brand's special issue publications. A midwestern transplant originally from the San Francisco Bay Area, she enjoys hiking, trivia-ing, and—you guessed it!—all things cooking and baking.

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