Peanut Butter-Chocolate Tagalongs Milk Shakes

Southern Living
Freeze the cookies before crushing to prevent chocolate from melting and making the crumbs stick together.
Makes 4 servings


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1 qt. chocolate ice cream
1 cup milk
1 (7-oz.) package chocolate-covered peanut butter cookies, frozen and crushed


Prep: 15 Minutes

1. Process ice cream and milk in a blender 15 to 20 seconds or until smooth, stopping to scrape down sides, if needed. Remove and reserve 1 cup crushed cookies. Fold remaining crushed cookies into ice-cream mixture.

2. Pour ice-cream mixture evenly into 4 serving glasses. Drizzle each with 2 Tbsp. Chocolate-Peanut Butter Sauce. Sprinkle with reserved crushed cookies. Serve immediately.

Note: For testing purposes only, we used Girl Scout Tagalongs cookies.

Vanilla-Banana Tagalongs Milk Shakes: Substitute vanilla ice cream for chocolate ice cream. Proceed with recipe as directed, processing 1 banana with milk and ice cream.

Created date

February 2008