1/2 cup margarine or butter
1 (5-oz.) can (2/3 cup) evaporated milk
1 (7-oz.) jar (2 cups) marshmallow creme
8 oz. vanilla-flavored candy coating or almond bark, cut into pieces
1 teaspoon vanilla
12 chocolate creme-filled sandwich cookies, broken into bite-sized pieces
Line 8-inch square pan with foil, extending foil over sides of pan. Butter foil. In large 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 buttered foil-lined pan. Sprinkle cookie pieces over entire surface. Top with remaining mixture. Cool 30 minutes or until completely cooled. Refrigerate 1 to 2 hours or until firm. Remove fudge from pan by lifting foil. Cut fudge into squares. Store in refrigerator.