Cookies and Cream Fudge

• 16 chocolate cream-filled sandwich cookies, broken into chunks, divided
• 1 can (14 ounces) sweetened condensed milk
• 2 tablespoons butter
• 2-2/3 cups HERSHEY®’S Premier White Chips
• 1 teaspoon vanilla extract

Directions

• Line an 8-in. square dish with aluminum foil; coat with cooking spray. Place half of the broken cookies in pan.
• In a heavy saucepan, combine the milk, butter and chips; cook and stir over low heat until chips are melted. Remove from heat; stir in vanilla.
• Pour over cookies in pan. Sprinkle with remaining cookies. Cover and refrigerate for at least 1 hour. Cut into squares. Yield: 3 dozen