Prepare pudding as directed.
Crush Oreo cookies; set aside 1/2 package.
In dessert cups, fill 1/3 with Oreo mixture.
Top with pudding for the 2/3 remaining.
Sprinkle with rest of Oreo mixture and gummy worms.
Serves 6.
Crumble 1/2 package Oreo cookies and put in bottom of 9 x 13-inch pan.
Mix oleo, powdered sugar and cream cheese.
In another bowl, mix pudding, milk and Cool Whip.
Combine and pour over crumbled Oreo cookies.
Crumble remaining cookies and sprinkle on top of dessert.
Freeze until firm.
Crush Oreo cookies and mix with the melted butter.
Press into 9 x 13-inch pan (save enough of mixture to sprinkle on top).
Press the ice cream over the cookie base.
Cover the ice cream with the fudge topping.
Cover the fudge topping with Cool Whip.
Top the dessert with the remaining cookie mixture.
You may add nuts anywhere you want to.
This dessert can be made ahead of time and refrozen until served.
up for the top of dessert, set aside.
Combine remaining
Prepare brownie mix according to package directions in 9 x 13-inch pan.
Remove from oven and cool completely.
Chop Oreo cookies (2 cups) and mix with 1 1/2 bowls of whipped topping. Spread Oreo mixture on top of brownie.
Chop Reese's cups and sprinkle on top of Oreo mixture.
Drizzle ice cream topping over top.
Use remaining whipped cream to garnish.
Crumble oreos and set aside 1/2 cup.
Mix oreos with margarine and press into 13x9 pan bottom only.
Gently spread ice cream over the oreo crust.
Slightly heat hot fudge and pour over ice cream.
Don't get it too warm as it will melt the ice cream and ruin the dessert.
Just warm enough to pour comfortably.
Cover with the peanuts.
Spread the cool whip over the top.
Sprinkle with the left over oreo crumbs.
Freeze.
Take out 1/2 hour before serving time.
This dessert can be made in a large dish or individual dessert bowls.
Crumble Oreo cookies in the bottom of the dish.
Drizzle caramel topping over the cookies.
Spread a layer of ice cream over the cookies.
Top with a layer of Cool Whip.
Store covered in the freezer until ready to serve.
Separate Oreo cookies and take middles out.
Crush cookies very fine.
Set aside.
Mix vanilla pudding and milk together; set aside.
Cream butter and cream cheese together; then add powdered sugar.
Take Cool Whip and add to pudding.
Then mix pudding with cream cheese mixture.
Now get a clean flowerpot and start with Oreo cookies, then pudding; continue to layer, ending with Oreo cookies.
You may place a silk flower in pot and wrap stem with aluminum foil.
Put cookies in blender or food processor to crumble up fine, then set aside.
Cream the cream cheese and powdered sugar, then set aside.
Mix pudding and milk together, then add cream cheese mixture to the pudding mix.
Fold in Cool Whip.
In 9 x 13-inch dish, put a layer of Oreo mixture, then pudding mix; repeat this until all used up ending with Oreo mixture on top.
Crush oreos and mix with butter.
Reserve about 1 1/4 cup for sprinkling on top of dessert.
Press the rest
into a 9 x 13 pan. Spread softened ice cream on crust and freeze.
In a saucepan, mix milk, sugar and chocolate.
Stir and cook until thick, 25 to 30 minutes.
Add butter and vanilla.
Cool completely.
Spoon over ice cream and return to freezer.
Top with Kool Whip (softened) and sprinkle with
crushed oreos. Freeze.
Keeps two weeks.
Use ungreased 9 x 13-inch pan.
Crumble 25 Oreo cookies and line bottom of pan.
Slice 3/4 of a 1/2 gallon of fudge swirl ice cream; layer atop Oreo cookies.
Blend cream cheese, Cool Whip and powdered sugar; spread atop ice cream.
Pour on chocolate syrup and top with 20 crumbled cookies.
Freeze and serve.
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 cookies well.
Add melted oleo and mix.
Reserve 1 cup of the Oreo/butter mixture for topping.
Press remainder of mixture in a 9 x 13-inch pan.
Cut ice cream into layers or blocks (1 to 1 1/2-inches thick).
Put ice cream on top of cookie base.
Pour caramel topping on ice cream.
Cover with Cool Whip and sprinkle remaining Oreo/butter mixture on top.
Place in freezer.
Allow 10 to 20 minutes to thaw before serving.
Crush Oreo cookies in blender or food processor; set aside. Cream margarine, cream cheese and powdered sugar.
Mix milk, chocolate pudding and Cool Whip.
Combine the 2 mixtures.
Layer Oreos and pudding mixture, beginning and ending with Oreos. Insert artificial flower or plant into pot of dessert.
Place a few gummy worms around the top.
Worms can also be layered with other ingredients.
Whip pudding with milk, then add Cool Whip.
Mix oleo, cream cheese and sugar in a separate bowl.
Mix all ingredients together.
Crush Oreo cookies very fine.
Alternately layer in bowl Oreo, pudding, Oreo, ending with Oreo.
Add a few gummy worms.
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.
/2 of the remaining Oreo chunks over the Cool Whip
Combine Oreo crumbs and oleo, reserving about 1/2 cup of crumbs for topping.
Place in a 9 x 13-inch pan.
Pat down to make a crust.
Refrigerate for 1 hour.
Crush Oreo cookies, reserving 1 cup.
Mix with margarine and put in 9 x 13-inch pan.
Cream the cream cheese with confectioners sugar.
Fold in Cool Whip.
Spread cream cheese mixture on crumbs. Spread cooled pudding on top.
Sprinkle cookie crumbs over all.