Cookies 'n' Cream Fudge

Source: Eagle Brand

3 (6 ounce) packages white chocolate baking squares
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
1/8 teaspoon salt
3 cups coarsely crushed chocolate cr me-filled
    sandwich cookies (about 20 cookies)

In heavy saucepan, over low heat, melt white chocolate squares, Eagle Brand and salt. Remove from heat; stir in cookies. Spread evenly into foil-lined 8-inch square pan. Chill 2 hours or until firm.

Turn fudge onto cutting board; peel off foil and cut into squares. Store tightly covered at room temperature or in refrigerator.

Variation:
Use 3 cups of any of your other favorite cookies. Proceed as above.

Yields about 2 1/2 pounds.