Cookies and Cream Fudge

2 1/2 c Sugar
1/2 c Margarine or butter
1 cn (5 oz) (2/3 cup) evaporated milk
1 (7 oz) jar (2 cups) marshmal creme
8 oz Almond bark or vanilla-flavo candy coating; cut into pieces
1 ts Vanilla
12 Chocolate creme-filled sandw cookies; broken into bite-s 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 3 minutes over medium heat, 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).

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