Mix crushed Lorna Doone cookies and butter.
Press into 9 x 13-inch pan.
Mix vanilla pudding, butter pecan ice cream and milk; pour over Lorna Doone mixture.
Let it set in freezer until firm.
Spread container of Cool Whip on top.
Crush Heath bars and sprinkle on top.
Put in freezer 2 or 3 hours, then serve.
Mix crushed Lorna Doone cookies and melted butter to form crust. Pat into 9 x 13 pan. Bake 15 minutes at 350\u00b0. Cool. Mix pudding and milk. Fold in softened ice cream and pour on top of crust. Chill at least 3 hours. Top with Cool Whip. Crush Heath candy bars and sprinkle on top of Cool Whip.
Mix crushed Lorna Doones and melted margarine.
Spread on bottom of 9 x 13-inch pan.
Bake for 15 minutes at 350\u00b0.
Crush Lorna Doones.
Melt butter and mix together with crushed Lorna Doones.
Press in bottom of an 8 x 12-inch pan.
Bake at 350\u00b0 for 8 to 10 minutes.
Let cool.
Mix puddings and milk, then add softened ice cream.
Put on top of cookie mix.
Let set in fridge until firm.
Then put Cool Whip on top of ice cream mixture; put back in fridge for 1/2 hour.
Sprinkle with Heath bar bits just before serving.
Keep refrigerated.
Preheat oven to 400\u00b0F.
For Crust:
Finely crush entire pkg of cookies, mix in the butter. This can be done in a food processor on pulse. Butter the sides of the springform pan. Press the cookie mixture into bottom of 9 inch springform pan. DO NOT BAKE.
For Filling:
Beat together cream cheese, sugar, flour and zests (if using). Add the 5 eggs and 2 egg yolks one at a time. Add the vanilla into the cream, and then add the cream to the cheese mixture. Beat on low speed (it's easiest to use a counter top heavy duty mixer) until ...
Mix together crushed cookies, margarine and walnuts.
Press in a 13 x 9-inch pan and bake for 15 minutes at 350\u00b0.
Cool completely.
Beat cream cheese, sugar and Cool Whip.
Spread on crust.
Beat pudding and milk.
Spread on cream cheese mixture. Top with Cool Whip and refrigerate at least 4 hours before serving.
Crush cookies and mix with melted stick of butter.
Bake at 375\u00b0 for 8 to 10 minutes in a 13 x 9-inch pan.
Let cool.
Mix ice cream, the two vanilla instant pudding packages and milk together. Spread on top of crushed cookie mixture.
Cool 15 minutes in the refrigerator.
Spread Cool Whip on top of pudding layer.
Freeze the 4 Heath bars and crush in blender.
Sprinkle on top of Cool Whip.
Freeze cake and let stand at room temperature for 10 minutes before serving.
Crumble cookies into a 9 x 14-inch pan, then pour melted butter on top of cookies.
Cook about 15 minutes at 350\u00b0, then cool.
Mix first 3 ingredients together and press in the bottom of a 13 x 9 pan.
Beat together cream cheese, Cool Whip, and powdered sugar.
Put on top of crust.
Beat pudding and milk together; put on top of above mix.
Top with Cool Whip if desired.
Refrigerate.
Mix crushed cookies with melted margarine.
Put in a 9 x 13 inch pan.
Bake at 325 degrees for 10 minutes.
Cool.
In a mixer, beat pudding with milk.
Add ice cream and blend.
Spread over cookie mixture.
Cover with Cool Whip.
Sprinkle crushed bars over top and refrigerate.
Mix crushed Lorna Doone cookies with margarine and 1/2 cup confectioners sugar.
Press mixture in bottom of 9 x 9-inch pan and bake at 350\u00b0 for 10 minutes.
Mix pineapple, 1 cup confectioners sugar and cream cheese until well blended.
Fold in Cool Whip.
Pour over baked cookie crust and chill.
Cut in squares to serve.
Melt butter.
Mix with crushed cookies.
Put in loaf pan.
Mix milk, ice cream and pudding in large bowl.
Pour mixture over crust.
Chill until set.
Top with Cool Whip and pecans.
Mix crushed cookies and oleo and press into 9 x 13-inch pan. Mix pudding, milk and ice cream and spread on top of crumbs. Spread Cool Whip on top of pudding mixture.
Sprinkle crushed Heath bars on top of Cool Whip.
Refrigerate.
Mix Lorna Doone cookie crumbs with melted butter.
Press crust into bottom of a 9 x 13-inch pan.
Mix pudding and milk until thick. Blend softened ice cream.
Pour on crust.
Chill until firm.
Before serving, spread Cool Whip and sprinkle with crushed Heath bars.
Melt butter.
Crush cookies.
Add melted butter to crushed cookies until well blended.
Press cookie mixture into 2 pie plates.
Mix pudding with milk; then add pudding mixture to softened ice cream.
Beat together until smooth.
Put into freezer until hard.
Place Cool Whip over pudding and ice cream mixture.
Crumble Heath bars and sprinkle over top.
Keep in freezer.
(I freeze it firm before covering it up.)
Makes 2 pies.
Whip together butter, margarine and 8 tablespoons sugar.
Beat in 2 eggs.
Gradually add 4 additional tablespoons sugar until fluffy.
Melt butter in a small saucepan and mix with crushed cookies. Pat into a 13 x 9-inch pan like crust.
Mix the pudding with the milk and beat until thick.
Add the ice cream to this mixture and pour over crust.
Refrigerate until firm.
Put Cool Whip on top. Crush the Heath Bars and sprinkle over the Cool Whip.
Keep refrigerated.
Melt margarine. Crush cookies and mix together. Press into 9 x 13 pan. Mix pudding, milk and ice cream together and pour over cookies. Cover this with 1 container of Cool Whip. Top with crushed candy bars. Put in refrigerator for 2 or 3 hours before serving.
op is baking, crush 12 Lorna Doone cookies. You want bits and
To make crust:
Use your own favorite graham cracker crumb recipe or try this.
Combine the first three ingredients listed in a spring-form pan to form crust.
(I use a 9 or 10-inch pan). Bake 10 minutes at 350\u00b0.