MAKE OREO PIE CRUST:
Preheat oven to 350
Let ice cream soften.
Crush cookies in a bowl.
Add ice cream.
Mix well.
Pour into cookie crust.
Freeze.
Place sherbet in a bowl; stir until smooth.
Stir in 1/2 of the whipped topping until well blended.
Spoon into premade Oreo cookie crust. Sprinkle with chopped Oreos, pressing firmly into sherbet.
Cover with remaining whipped topping. Freeze 4 hours or until firm.
Let stand at room temperature 10 minutes before serving.
Garnish with finely chopped Oreo cookies and candy pumpkins, if desired.
NOTE: For a more intense orange color, stir in a few drops each of red and yellow food coloring to the sherbet mixture.
Beat the cream cheese and powdered sugar until smooth.
Beat in peanut butter and milk until smooth. Fold in whipped topping. Pour into Oreo cookie crust. Sprinkle with grated chocolate, if desired.
br>2) For the oatmeal cookie crust, preheat oven to 350\u00b0F
br>Pour into prepared pie crust.
Cover the top of
Crust:
Mix 2 cups cookie crumbs, melted butter, brown sugar,
Take about 10-15 Oreo Cookies and crush them up until they make at least one cup.
Crush a few more to put on top of pie.
Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.
Gently stir in whipped topping and crushed cookies.
Spoon over crust and then cover.
Refrigerate for 1 hour or so until it sets up.
Sprinkle extra crushed cookies on top.
Refrigerate any leftovers.
Crush Oreo cookies, reserve 1/2 c for topping.
Mix remaining crumbs with melted margarine and press into the bottom of a 9 x 13 pan.
Refrigerate for 1 hour.
Mix powdered sugar and cream cheese, then fold in half of cool whip.
Spread over cookie crust.
Make pudding with 1 3/4 cups milk and pour over cream cheese layer.
Top with remaining cool whip and sprinkle with reserved cookie crumbs, and refrigerate 1 more hour before serving.
Serves 24.
or the crust; in a bowl mix together crushed cookie crumbs with
Crust:
Butter 10\" springform pan.<
Mix Oreo cookie crumbs (reserve 1/4 cup of crumbs for the top)and melted margarine. Pat into a 9 x 13 pan. Freeze until set. Spread ice cream onto the crust. Refreeze. Spread fudge topping on top and sprinkle with the reserves oreo cookie crumbs.
Mix butter and 3/4 of the Oreo cookies together.
Press into bottom of a 9 x 13-inch pan.
Mix milk, cream cheese and pudding; pour over cookie crust.
Top with Cool Whip.
Sprinkle with remaining cookies on top.
Refrigerate overnight.
Mix melted margarine and all but 1/2 cup of crushed Oreo cookies. Press in bottom of large covered dish. Chill until firm. Combine cream cheese, half whipped topping and sugar. Mix until smooth. Spread over cookie crust. Mix instant pudding and milk until thick and smooth; spread over cream cheese mixture. Spread remainder of whipped topping on top of pudding; sprinkle reserved half cup of cookie crumbs on top. Refrigerate until time to serve.
Crush cookies.
Reserve 1/2 cup for topping.
Mix rest of cookies and margarine.
Press into 9 x 13-inch pan.
Let cool until firm.
Mix cream cheese, powdered sugar and 1 container Cool Whip.
Spread on top of cookie crust.
Let cool until firm. Prepare pudding as directed on package.
Spread over cheese mixture.
Let cool until firm.
Top with remaining Cool Whip. Sprinkle rest of cookie crumbs over top.
Melt margarine.
Crumble Oreos, except for 1 cup of cookie crumbs.
Mix Oreos and margarine together.
Spread into a 9 x 13-inch pan.
Spread softened ice cream over cookie crust.
Pour chocolate fudge over the layer of ice cream and then spread the Cool Whip.
Sprinkle remaining cookie crumbs on top.
Freeze overnight.
Yum!!!
Crush cookies and set aside 1/2 cup.
Mix crumbs with butter and press into a 9 x 13-inch pan.
Refrigerate 1 hour.
Mix cream cheese, sugar and 1 carton Cool Whip.
Spread over cookie crust. Refrigerate 1 hour.
Prepare pudding mix by package directions. Spread over cheese mixture.
Refrigerate 1 hour.
Top with Cool Whip.
Sprinkle with rest of cookie crumbs.
Garnish with maraschino cherries (optional).
Crush 1 (3 row) package of Oreos.
Mix with melted butter. Soften ice cream and set aside.
Place cookie crust in large Pyrex dish.
Spread softened ice cream over crust.
Set in freezer until ice cream is firm.
Soften hot fudge in microwave oven and pour over ice cream.
Place in freezer until firm.
Spread chopped nuts over fudge.
Soften caramel topping and pour over nut layer.
Top with Cool Whip.
Place in freezer until ready to serve.
iners.
Place 1 whole Oreo cookie in the bottom of each
Combine crushed Oreo cookies and melted margarine.
Pat in 9 x 13-inch pan; refrigerate for 1 hour.
Combine Cool Whip, cream cheese and sugar.
Spread over top of cookie crust.
Refrigerate for 1 hour.
Mix pudding and spread over the top.
Refrigerate.