Instructions: In heavy saucepan, over low heat, melt white chocolate squares, Eagle Brand and salt.

Remove from heat; stir in cookies.

Spread evenly into foil-lined 8-inch square pan.

Chill 2 hours or until firm.

Turn fudge onto cutting board; peel off foil and cut into squares.

Store tightly covered at room temperature or in refrigerator.

Variation: Use 3 cups of any of your other favorite cookies. Proceed as above.

NOTES : servings:
Makes about 2 1/2 pounds

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.