Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in half of the whipped topping.
Pour into pie crust.
Refrigerate 4 hours or until set. Garnish with remaining whipped topping and cookie halves just before serving. Store leftover pie in refrigerator.
ake is done, start making pudding. In a medium bowl, add
1. Heat soy milk to about 160 to 170. Just under boiling is fine.
2. Follow directions on back of box.
You should see your pudding start to thicken as soon as you add in the powder. I used Jello Sugar and fat free chocolate pudding mix and pistachio pudding mix.
Add pineapple juice and boiling water to Jello.
Mix milk with pudding and whip until thick.
Mix Jello and pudding mixtures together and beat slowly, add pineapple, chill 1 hour.
Add Cool Whip and oranges on top.
In a large bowl, cream the cream cheese, butter and sugar with an electric mixer.
Add the milk, vanilla and pudding mixes.
Mix until all the lumps are gone.
Fold in the Cool Whip.
Put half of the cookies in the bottom of a large glass bowl.
Cover with the entire pudding mixture.
Top with remaining cookie chunks.
Cover and refrigerate 8 hours or overnight.
Prepare pudding according to package directions.
In clear bowl (if you have one) pour in enough pudding to cover bottom (1/4-1/2 in.) deep.
Spread layer of cool whip over pudding.
Sprinkle cookies over cool whip.
Repeat layers until pudding is all.
With cool whip as top layer.
Top with 5 or 6 whole cookies for garnish.
drain all fruit.
mix jello and pudding into thawed cool whip.
gently fold drained fruit into cool whip mixture.
chill.
Mix jello and pudding together in saucepan.
add 5 cups cold water and cook until it boils. Will be like a thin gel.
Cool for 5 hours.
Beat in the cool whip and chill overnight.
anilla pudding over Oreo crust.
Layer chocolate pudding over vanilla pudding.
Cover
Pour milk into large bowl. Add dry pudding mixes. Beat with a wire whisk 2 minutes or until well blended. Gently stir in half of the whipped topping.
Pour into pie crust.
Refrigerate 4 hours or until set. Garnish with remaining whipped topping and cookie halves just before serving. Store leftover pie in refrigerator.
Great Substitute: Honey Maid Graham Pie Crust.
In 2 bowls, mix separate.
In first bowl, mix instant pudding with 3 cups milk and set aside.
Then beat on mixer, butter, cream cheese and sugar until smooth.
Then add Cool Whip and pudding mixture.
In a large dish, add broken Oreo cookies (1/2 of them), then 1/2 mixture, then the rest of the Oreos and then the rest of the mixture.
Save enough single Oreos to garnish the top. Refrigerate 3 hours before serving.
Crumble Oreo cookies; reserve 1/4.
Combine butter and Oreo crumbles and press into 13 x 9-inch dish.
Then combine vanilla pudding, milk and cream cheese and spread over crust.
Spread onto filling the whole container of whipped topping.
Sprinkle reserved cookie crumbs on top.
Chill.
Crumble Oreo cookies in a 9 x 13-inch container.
Prepare instant vanilla pudding as directed on boxes.
Pour over cookies. Refrigerate.
Top with Cool Whip before serving.
Crush cookies and mix well with melted butter (reserve 1/4 cup for topping).
Put mixture in 9 x 13-inch pan.
Soften cream cheese and beat in milk, adding milk in small amounts.
When mixture is smooth and foamy, add pudding mixes.
Beat 1 to 2 minutes until thick.
Spread pudding on cookie mixture.
Spread Cool Whip on top of pudding.
Sprinkle reserved cookies on top of Cool Whip; chill or serve immediately.
Beat vanilla pudding with milk until thick.
Fold cool whip& oreos into pudding.
Spoon into crust.
Freeze pie.
Step 1:
Crumble Oreo cookies (save enough for topping). Place crumbled Oreos in bottom of 9 x 13-inch pan.
Slice cake and place on bottom of 9x13 pan.
Prepare Jello and pour over cake.
Chill until set.
Slice bananas over cake and Jello.
Prepare pudding.
Spread over bananas.
Let set 5-10 minutes in refrigerator. Spread Cool Whip over pudding. Refrigerate.
Mix together cream cheese, sugar and margarine.
Mix together instant pudding, milk and Cool Whip.
Mix cream cheese mixture and instant pudding mixture together.
Whip topping; add to softened cream cheese.
Mix pudding with milk.
Beat these 2 together.
Crush cookies.
Put half in bottom of a 9 x 13-inch pan.
Pour pudding mixture over cookies; top with remaining cookie crumbs.
Enjoy!
Mix lemon jello, lemon pudding, tapioca pudding and boiling water.
When it starts to thicken, add oranges and crushed pineapple and mix, then add container of Cool Whip.
Refrigerate.