Preparation

• Line 8-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray.
• Chop 9 cookies coarsely; reserve for later use. Finely crush remaining cookies; mix with butter. Press onto bottom of prepared pan.
• Microwave chocolate chips and milk in microwaveable bowl on HIGH 1 min.; stir. Microwave an additional 20 sec. or until chips are completely melted and mixture is well blended when stirred. Add vanilla and half the reserved chopped cookies; mix well. Spread over crust. Sprinkle with remaining chopped cookies; press gently into fudge to secure.
• Refrigerate 3 hours or until firm. Use foil handles to remove fudge from pan before cutting to serve.