nd cookie crumbs until blended.
SHAPE into 48 (1-inch) balls
Using a blender or rolling pin, crumb Oreo cookies finely. Place into a large bowl.
Cut cream cheese until fully incorporated in cookies crumbs.
Place blended mixture in refrigerator for at least one hour.
Roll cookie balls into desired size.
Melt either, milk, white, dark chocolate in microwave and dip one ball at a time to coat using two spoons.
Place onto waxed paper on cookie sheet and place back into refrigerator until hardened.
Keep refrigerated until ready to serve.
ind entire package of Oreo cookies. I find
Mix cream cheese, cookie crumbs and 1 cup toasted coconut until well blended. May need to chill.
Shape into 42 (1-inch) balls. Dip in melted chocolate or almond bark; place in single layer in shallow waxed paper-lined pan. Sprinkle with remaining coconut.
Refrigerate until firm, about 1 hour.
Melt the chocolate chips and stir until smooth (I use the microwave and it takes around 1 minute on high, warning microwaves differ so check it part way through so you don't burn your chocolate).
Mix the melted chocolate and cream cheese until smooth and evenly chocolate.
Add the 2 cups of Oreo crumbs and mix until well blended (note: this is quite thick and a little hard to stir, but do it anyway).
Form into small balls (1\" or less) then roll in Oreo crumbs to lightly coat.
Place one Oreo cookie as the base. Put one
Crush Oreo cookies, then mix them with the cream cheese. Either form them into balls or use a cookie dough dispenser and place them onto wax. Place them in the refrigerator for 30 minutes or so.
Mix cream cheese and cookie crumbs until well blended.
Shape into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan.
Refrigerate 1 hour or until firm.
Crush 9 cookies finely; mix with cream cheese until blended. Shape into 15 balls.
Place remaining cookies on waxed paper-covered rimmed baking sheet. Dip balls in chocolate; place on cookies. Tap cookies on baking sheet several times to allow excess chocolate to pool onto tops of cookies. Decorate with gels to resemble snowmen.
Refrigerate 1 hour or until firm.
Using a food processor or blender, grind cookies to a ground coffee texture.
Knead cream cheese and cookies until thoroughly mixed.
Make large ball and refrigerate for 45 minutes.
Roll into walnut size balls and place on wax paper.
Place in freezer for 45 minutes.
In double-boiler, melt white almond bark.
Use a toothpick to dip balls in white almond bark and coat thoroughly.
Place on wax-paper.
Let cool.
Store in an airtight container, in refrigerator.
Enjoy!
our mixture into the prepared Oreo cookie pie crusts.
Pour the
iners.
Place 1 whole Oreo cookie in the bottom of each
Crush cookies real fine. Mix with cream cheese. Form into balls. Chill for 30 minutes. Dip into melted almond bark. Store in refrigerator.
Crush Oreo cookies in plastic bag.
Blend with melted butter. Line bottom of 13 x 9-inch pan with cookie mixture.
Blend cream cheese, 1 cup Cool Whip and 10x sugar in mixer.
Spread mixture over crumbs.
Combine puddings and milk; mix in mixer until thick. Pour pudding mixture on top of cream cheese mixture.
Top with remaining Cool Whip.
Sprinkle Oreo cookie crumbs on top of Cool Whip.
Chill to set.
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.
Mix 2 cups cookie crumbs with butter in bowl. Press into 9 x 13-inch dish. Layer ice cream, fudge topping, pecans and whipped topping in prepared dish. Sprinkle with remaining 1 cup cookie crumbs. Freeze until serving time. Yields 16 servings.
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.
Let ice cream soften.
Crush cookies in a bowl.
Add ice cream.
Mix well.
Pour into cookie crust.
Freeze.
Melt butter.
Mix Oreo cookie crumbs with melted butter in