iners.
Place 1 whole Oreo cookie in the bottom of each
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.
Crust:
Mix 2 cups cookie crumbs, melted butter, brown sugar,
Mix together the crushed Oreo cookies (reserve 1/4 cup for topping) and the melted margarine.
Press firmly in bottom of 9 x 13-inch pan and set aside.
Blend together thoroughly the cream cheese, half of the Cool Whip and the powdered sugar.
Spread this mixture over the top of the cookie crumbs.
Mix the chocolate pudding as directed and spread over the cream cheese layer. Spread the remaining Cool Whip over the chocolate pudding layer and then sprinkle with the remaining 1/4 cup cookie crumbs. Refrigerate.
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.
Mix crushed cookies with melted butter; press into the bottom of a 12-inch pie taker.
Spread ice cream over top of cookies. Pour fudge topping in even layer over ice cream.
Spread whipped topping over fudge.
Garnish with chocolate curls or Oreo cookie mini's, if desired.
Put in freezer for 2 hours before serving.
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.
Preheat the oven to 180oC and grease a 7 inch baking tin.
Mix the flour, salt and sugar together.
Rub in the butter.
Add the milk and eggs.
Stir until well mixed.
Add the crushed oreo biscuits and stir but do not overmix.
Pour into the prepared tin and bake for around 50 minutes.
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.
Crush large bag of Oreo cookies (put in Ziploc bag
Mix cookie crumbs with melted margarine; spoon
In large bowl, combine cream cheese and instant pudding with beater until smooth.
Add powdered sugar, hersheys, and milk, mix.
Fold in whipped topping.
Add oreo cookie crumbs and mix well.
Pour into pie shells.
Refrigerate overnight but at LEAST 6 hours.
Use hershey's syrup in a crosswise motion to decorate top of pie.
1st Layer:
Melt margarine and pour over crushed Oreo cookies (reserve 1/2 cup cookies crushed).
Lightly pat mixture into bottom of oblong pan and refrigerate until firm.
Heat oven to 350\u00b0.
Generously grease and flour pans.
Beat dry cake mix, water, margarine and eggs on low speed.
Beat 2 minutes on medium speed.
Reserve 2 tablespoons of the crushed cookies. Fold remaining crushed cookies into the batter.
Pour into pan. Bake 30 to 37 minutes.
Cool cake completely.
Crush remaining cookies fine.
Mix into frosting.
Layer cake.
Combine cookie crumbs and margarine and press
in a bowl mix together crushed cookie crumbs with melted butter until
Crush 1/2 bag of Oreo cookies in bottom of pan.
Combine softened cream cheese, 1/2 container of Cool Whip and vanilla pudding (after mixing according to package) in large bowl.
Pour over crushed Oreo cookies, then top with remaining Cool Whip.
Now top with other half bag of Oreo cookies.
Refrigerate at least 3 to 4 hours before serving.
Put Oreo cookies in a plastic bag.
Roll with rolling pin. Grease 9 x 13-inch pan with butter.
Press crumbs down tightly. Melt margarine, then melt chocolate in with margarine.
Beat eggs well.
Put in chocolate mixture.
Cook 4 to 5 minutes on medium heat until eggs are mixed well.
Remove from heat; add powdered sugar and nuts.
Spread over Oreo crust.
Chill about 30 minutes. Spread softened ice cream.
Top with Cool Whip and more crushed Oreo cookies.
Keep in freezer.
Mix together the crushed cookies and 1 stick melted butter; put mixture in a 9 x 9-inch pan.
Refrigerate.
Soften the ice cream; spread over cookie mixture in pan.
Refrigerate again.
Mix together the chocolate syrup, 1 stick butter and Eagle Brand milk; bring to a boil.
Remove from heat and cool.
When cool, pour over ice cream.
Spread the Cool Whip over this.
Refrigerate until ready to use.
Place one Oreo cookie as the base. Put one