Pnut Butta Horizontal (4) Cookies And Cream

Cookies & Cream

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Cc Shake Cocktail Web Horizontal

Cookies ‘n Cream Boozy Milkshake

Blend all ingredients and serve in a milkshake glass topped with whipped cream and a cherry. Ding!

Cookies Mudslide Horizontal (3) Cookies And Cream

Cookies & Cream Mudslide

Combine Moonshake, coffee liqueur, and Irish cream liqueur in pint glass with ice and shake until chilled thoroughly. Layer highball glass with chocolate sauce/syrup, fill with ice and strain ingredients into glass or blend together to make a Midnight Moon Mudslide!

Cookies Jartini Horizontal (2) Cookies And Cream

Cookie Jar-tini

Shake ingredients with ice until chilled thoroughly and serve up in a stemless martini glass.

Pnut Butta Horizontal Cookies And Cream

P’nut Butta Cookie

Shake ingredients with ice until chilled thoroughly and serve in a rocks glass with ice.

Peppermint Cookie Horizontal (2) Cookies And Cream

Peppermint Cream

Combine peppermint moonshine and cream liqueur into mason jar over ice and serve.

Cookies and Cream Moonshine Rice Krispy Treat with a jar of Midnight Moon Moonshake Cream Liqueur

Cookies and Cream Rice Krispy Treats

Melt butter and marshmallows in a large saucepan over low to medium heat, stirring occasionally. Once the marshmallows are nearly melted, add 1 cup of Midnight Moon Cookies and Cream Moonshake and stir until smooth. Gradually mix in the Rice Krispies until fully coated, then spread the mixture evenly in a greased 9x13-inch dish. Top with crumbled Oreos and let it set for an hour before slicing and serving.

Midnight Moon Cookies N Cream No Bake Cheesecake Horizontal

No-Bake Cookies ‘n Cream Cheesecake

THE CHEESECAKE:

  • • 4 oz. Cookies & Cream Moonshake
  • • 12-15 Oreo cookies, crushed
  • • 16 oz. cream cheese (softened)
  • • 12 oz. heavy cream
  • • 3 tbsp granulated sugar
  • • 1/2 cup Cool-Whip

 

THE CRUST:

  • • 25-30 Oreo cookies, crushed
  • • 1/4 cup butter, melted

1. Place Oreo cookies in the bowl of a food processor and pulse until fine crumbs form. Place crumbs in medium bowl and add melted butter. Stir to combine; pour crumb mixture into a 9-inch spring form pan and press into the bottom. Refrigerate until firm, about 20 minutes. • 2. Roughly chop 12-15 cookies; set aside. 2. In a large mixing bowl, beat cream cheese and sugar until smooth and creamy. • 3. In a separate mixing bowl, whip heavy cream and Cookies & Cream Moonshake until stiff peaks form. • 4. Fold together cream cheese and heavy cream mixtures, as well as the Cool-Whip. • 5. Roughly chop 12-15 cookies; fold chopped cookies into the mixture until well blended. • 6. Grab crust from the fridge and spread mixture evenly. Cover cheesecake with plastic wrap and refrigerate until firm, about 4 hours or overnight. • 7. Remove the no-bake cheesecake from the pan, garnish with whipped cream and cookies if desired. Serve cold. Ding! Order up.