I googled and supposedly this is the recipe that's on the box: Recipe: ICE BOX CAKE: from the original on the wafer package Ingredients 1 package Famous Chocolate Wafers Heavy Whipping Cream Vanilla Flavoring Sugar Whip the cream in a cold bowl Add one teaspoon of vanilla flavoring and sugar to taste Whip cream fairly stiff before spreading cream between the wafers Lay wafers to form a log Use remaining cream cover the log Refrigerate for at least 4 hours Cut diagonally into 10 to 14 slices so that dessert has the appearance of being layered. If you prefer individual servings: place four or five wafers together in a smaller log. Information from Amazon regarding wafers and shipping: Case of 12 9-ounce boxes of chocolate wafers (108 total ounces) Made from enriched wheat flour, cocoa, coconut, and chocolate No trans fat; low in cholesterol and saturated fat Crispy and mildly sweet; try it for chocolate crumb crusts and other recipes These wafers were introduced in 1924 by Nabisco tina

I see we're not alone! Seems to be a lot of this going around. I have had my share of gastroenteritis in years past (lovely dorm food) but I have never seen anyone as sick as she was. 3 days now without food. She's feeling better today and is drinking enough finally. I offered her every bland food I could think of and she still wanted nothing. Mandyk, enjoy your Valentine's Day! We have opted to have ours next Thurday. I will give everyone their choice of recipes!

BD, I think they are very easy to make. Here is the recipe I've used a bunch of times for the past decade or two, I don't even remember where I got it. I don't always dip them in the chocolate coating, sometimes I just roll the chilled truffles in chopped nuts or chocolate sprinkles or crushed peppermint candy or powdered sugar or cocoa powder or whatever suits me at the moment. TRUFFLES 2 packages (12 ounces each) semisweet chocolate chips 1 package (8 ounces) cream cheese, softened 3 tablespoons instant coffee granules 2 teaspoons water 1 pound dark chocolate candy coating, coarsely chopped White candy coating, optional In a microwave-safe bowl, melt chocolate chips; stir until smooth. Add the cream cheese, coffee and water, mix until well blended. Chill until firm enough to shape. Shape into 1-in. balls and place on waxed paper-lined baking sheet. Chill for 1-2 hours or until firm. In a microwave, melt chocolate coating; stir until smooth. Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Melt white coating and drizzle over truffles if desired. Yield: about 5-1/2 dozen. I know there's a recipe for Oreo Truffles too, the girls loved those. I think it came from Sue (cookingrvc), but I'm not sure, this one came right off the Kraft Foods website! Oreo Truffles 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed (about 4-1/4 cups), divided 2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted MIX cream cheese and 3 cups cookie crumbs until well blended. SHAPE into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs. REFRIGERATE 1 hour or until firm. Store in tightly covered container in refrigerator. I've been thinking, actually, that I haven't made Ann T's graham chewies in quite a long time and I really like those a lot... Annie

These are some of my favorites. They're all simple and use common ingredients. Raspberry Bars 1 # Cold Butter 2 C Chopped Walnuts (maybe just use ½?) Blend together and add: 2 C Sugar 4 C Flour 2 Jumbo (preferably) Eggs Spray a jelly roll pan. Take a little less than ½ of the dough and press into the pan. Top with 2 Cups of Raspberry filling (jam/preserves/jelly) Add nuts to the other ½ of the dough. Break it up and put on top of the preserves. Bake 40-50 minutes. Another one was called EZ Bars. I tried to find the actual recipe but can't find my cookbook. I got it from a cookbook my mother had that was put out by the local paper and I can't find that cookbook either! I've seen variations all over the place. If you need the exact recipe I'll find it (it's somewhere!) but essentially you take a stick of butter and melt it in a 9x13 pan. I do it in the oven while the oven is preheating and I'm getting out the other ingredients. Otherwise you could use a pan or microwave but why dirty another dish? Then take and cover the melted butter with graham cracker crumbs (I get a good thick layer so it absorbs most of the butter, 1.5+ cups), top with a package or two of chocolate chips (I like to vary with butterscotch and vanilla chips or use a mixture), chopped pecans or walnuts, or both, about a cup I 'spose, some like to add coconut, but I don't like it, so I don't. Then just drizzle a can of sweetened condensed milk over the top of it all. I hold the can up a foot or more so I can get a thin stream and get it evenly distributed. Do NOT stir! Repeat, DO NOT STIR! You want the layers separated. Bake it about 25 min or so until slightly golden. I usually line the pan with foil to make it easier to remove and clean up. These have been a hit everywhere I've served them. If you need more details, let me know and I'll dig out the exact recipe. It is one of those recipes that can be varied and is very forgiving. I've thought about mixing in mini M&Ms or toffee bits or something as a variant too. I'm not a big chocolate fan although my Minnesota Mud Bars go over big. Here's one of my favorite brownie recipes: Butterscotch Brownies (From Franco Palumbo) 1/4 C butter or shortening 1 t baking powder 1 C packed brown sugar 1/2 t salt 1 egg 1/2 t vanilla 3/4 C flour 1/2 C chopped Nuts (opt) Cream butter, sugar and eggs. Add flour, salt, powder, and vanilla. Batter will be thick, spread it in an a sprayed 8x8" pan and top with nuts if desired. Bake 350° for 25 minutes or until done. You can use vegetable oil in place of butter or shortening and mix whole wheat flour as part of the flour in this recipe. AnnT from the cooking forum provided the following recipes. I've substituted different nuts and mixed the types of nuts too. They're always good. Graham Cracker Chewies ====================== These are amazingly good and simple to make. They are a nice alternative to brownies. Recipe from the Nantucket Open House Cookbook. (AnnT's from the Cooking forum) Crust: 1 1/3 cups graham cracker crumbs 1 tablespoon sugar 1/2 cup butter, at room temperature 2 tablespoons A/P flour Topping: 1 1/2 cups packed brown sugar 1/2 cup chopped pecans 1/3 cup graham cracker crumbs 1/2 teaspoon salt 1/4 teaspoon baking powder 1 teaspoon vanilla ext 2 large eggs beaten Preheat oven to 350° Crust: Mix the graham cracker crumbs, sugar, butter and flour in a mixing bowl until moist and crumbly. Press the mixture firmly and evenly in the bottom of a 9 inch square baking pan. Bake until lightly browned, about 20 minutes. Topping: Stir all the ingredients together until blended. Spread the topping over the baked crust and bake for 20 minutes. Let cool completely, then cut into 16 squares. Double for 13 x 9" pan. And another one of her contributions: SILLY TOFFEE SQUARES 1/2 cup flour 3/4 cup Rice Krispies cereal 1/4 tsp. baking soda Pinch of salt 1/3 cup packed brown sugar 1/3 cup butter melted 1 (14 oz.) can sweetened condensed milk (NOT Evaporated Milk!) 1/2 cup butter 1/2 cup firmly packed brown sugar 1/2 cup semisweet chocolate chips 1-1/4 cups Rice Krispies cereal Combine first 6 ingredients and press into 8-inch square pan and bake at 350° F. for 10 minutes. In heavy nonstick saucepan combine condensed milk, 1/2 cup butter and 1/2 cup brown sugar. Bring to a low boil and cook 5 minutes, stirring continuously. Be careful not to burn. Remove from heat and pour over baked crust. Melt chocolate chips over low heat. Stir in remaining cereal until well coated. Using two forks spread over caramel layer. Chill and cut into squares.