luff).
Fold in the crushed Oreo cookies.
Spread into prepared pan
lended.
Add and fold crushed oreo cookies in batter.
Pour batter
t is set, top with crushed Oreo cookies.
Crush the Oreo cookies by placing them in a plastic bag and using the heel of your hand to crush them.
Using a wire whisk or hand mixer, mix milk and sugar until the sugar dissolves, about 1-2 minutes.
Stir in heavy cream and vanilla extract.
Pour into ice cream maker and churn for about 15 -20 minutes or according to manufacturer's instructions.
Add crushed Oreo cookies to ice cream and churn for additional 5 minutes.
Mix 22 crushed oreo cookies and butter in medium bowl
Mix crushed Oreo cookies and melted butter; press into 9 x 13-inch cake pan.
Freeze.
Soften 1/2 gallon ice cream.
Spread over frozen crust.
Return to freezer.
In saucepan, melt semi-sweet chocolate; add powdered sugar, butter and evaporated milk.
Bring to rolling boil; cool.
Spread over ice cream. Return to freezer.
Keep frozen until just before serving.
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.
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.
Pat 1 pound Oreo cookies, crushed, into a 9 x 13-inch pan.
Mix ice cream, softened, with Cool Whip and 1/2 pound crushed Oreo cookies.
Spread ice cream mixture over Oreo layer, then drizzle one can of Hershey's syrup over ice cream layer.
Freeze until firm and serve.
Crush Oreo cookies in bag.
Set aside.
Mix pudding.
Line bottom of a 13 x 9 x 2-inch baking pan with crushed Oreo cookies, reserving about a handful.
Pour pudding mixture on top of crushed cookies.
Work fast so that pudding mixture will still be liquidy in order to soften cookies.
Mix 22 crushed Oreo cookies and butter in medium bowl for crust.
Press firmly on bottom and sides of 9-9nch pie plate.
Beat cream cheese and sugar in bowl with electric mixer at medium speed for 1 minute or until smooth.
Fold in whipped topping; spread into pie crust.
Top with chopped cookies and fruit.
Brush preserves over fruit with pastry brush.
Refrigerate for 2 hours or until serving time.
Crush large bag of Oreo cookies (put in Ziploc bag and
ently fold in coarsely chopped cookies. Pour batter into two greased
Crush Oreo cookies.
Mix crumbs with enough melted butter to press into the bottom of a round spring-form pan (a regular pan can be used).
Place in the freezer until firm.
Remove from freeze and fill pan with coffee ice cream, pressing down firmly. Place in freezer again until ice cream is firm.
(This dessert may be made in layers.) Cover with fudge topping (using a warm topping is easier to spread).
Place in freezer to set.
When fudge is hard, cover with whipped topping and serve.
Line bottom of 13 x 9-inch pan with crushed Oreo cookies; cover with 1/2 stick of melted margarine.
Spread 1/2 gallon of softened ice cream over cookies; freeze. Melt syrup, Eagle Brand milk and one stick of margarine.
Bring to hard boil and boil for one minute.
Let cool completely and spread over ice cream. Top with Cool Whip and nuts.
Freeze.
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.
Crush Oreo cookies in blender.
Press in 9 x 13-inch pan.
For second layer, heat to mix 1 stick oleo, chocolate squares, eggs and sugar.
Spread over cookie mix.
Freeze 20 to 25 minutes. Soften 1 gallon vanilla ice cream, mix in 1/4 cup creme de menthe or use chocolate mint ice cream.
Spread over frozen chocolate mix.
Crumble 5 crushed Oreo cookies on top; put in freezer.
Best when made 1 day before.
Crush the Oreo cookies.
Mix together with the melted oleo and pat on bottom of 9 x 13-inch pan for a crust.
Chill.
Cream Cool Whip, powdered sugar and cream cheese.
Pour over chilled crust and refrigerate.
Blend chocolate pudding, vanilla pudding and milk. Pour over first layer and chill.
Cover with Cool Whip and then crushed Oreo cookies.
Chill before serving.
Preheat oven to 325\u00b0F
Cream the butter and mascarpone cheese for about 3 minutes.
Slowly beat in the sugar until light and fluffy.
Beat in the egg yolk and vanilla, and then slowly beat in the flour until mixed.
Stir in crushed Oreo cookies.
Scoop or spoon cookie dough on to a cookie sheet and
Bake at 325 degrees for 12-15 minutes.
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.