In a mixer bowl combine cake mix, oil, 1-1/4
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.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
50 degrees.
Prepare the cake mix with the oil, water
Prepare cake mix as directed on box.
Add 1 1/2 cups crushed Oreo cookies and bake as directed in 2 round pans.
Let cakes cool, then cut in half to make 4 layers. Whip the cream with 3 tablespoons sugar and fold in 1 1/2 cups Oreos and spread between layers.
Keep refrigerated.
Crush Oreo cookies and melt 1/2 stick of margarine.
Mix and put in a 9 x 13-inch cake pan.
Freeze 30 minutes or until frozen. Soften the ice cream.
Spread on the Oreo crust.
Freeze until firm.
Mix the chocolate, margarine, evaporated milk and sugar. Boil for 4 minutes.
Remove from stove and stir in vanilla.
Cool. Spread on top of the ice cream.
Sprinkle nuts on top of cooked mixture.
Freeze.
Set it out for awhile before serving.
Crush Oreos (reserve 6 or 7 to top cake).
Place in 9 x 13-inch pan.
Melt butter.
Pour over Oreos.
Mix powdered sugar, cream cheese and 8 ounces Cool Whip.
Add 3 tablespoons milk if too lumpy.
Spread over Oreo mixture.
Mix pudding according to box. Layer over cream cheese mixture.
Next top with 8 ounces Cool Whip.
Sprinkle crushed Oreos over Cool Whip.
If using mini Oreos, can replace whole Oreos on top to decorate.
Crush 20 Oreo cookies.
Mix melted butter with crushed cookies and press into 9\"x9\" square brownie/cake pan.
Mix cream cheese and confectioner's sugar well. Fold in half of the Cool Whip (4 oz). Spread on crust.
Combine pudding mix and milk. Whisk for 2 minutes. Spread on cream cheese mixture.
Top with remaining Cool Whip.
Crush remaining (4) Oreo cookies and sprinkle crumbs on top of cake.
Refrigerate at least 8 hours or overnight if possible.
Bake cake mix as box says too in a 9x13 pan.
Let cake cool down.
Mix puddings, milk, cream cheese, and rum.
Cool mixture in fridge for 1-2 hours.
Spread pudding mix on cake.
Add crushed pineapple on top.
Top with Cool Whip.
Cool in fridge for 1-2 hours before serving.
deep 10-inch round cake pan.
Melt chocolate in
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 crushed cookies with melted butter. Press into 9 x 13-inch cake pan.
Beat cream cheese, sugar and Cool Whip and spread over Oreo crust.
Mix milk with puddings and spread over cheese layer. Cover with Cool Whip and remaining cookies.
Chill overnight.
Mix cake and add cookie crumbs.
Bake in layers or 9 x 13-inch pan, greased and floured, at 350\u00b0 for 30 to 35 minutes.
Cool 10 minutes in pan before removing or frost in the pan.
Crumble half the cookies on the bottom of a 9 x 13-inch cake pan.
Mix
both
boxes
of pudding and 3 cups of milk and set aside.
Mix together cream cheese, confectioners sugar and Cool Whip and
then
the
vanilla pudding.
Put on top of Oreo crust. Crumble other half of cookies on top and refrigerate.
Crumble Oreo cookies in bottom of large, deep dish.
In one bowl, mix up vanilla pudding and in another bowl, mix cream cheese and powdered sugar with Cool Whip, then add vanilla flavoring. Pour over Oreos.
Crumble more cookies on top.
Freeze overnight or until hard.
Slice like cake.
Crush Oreos.
Reserve 1/2 cup.
Mix remaining Oreo crumbs with melted butter.
Press mixture in bottom of an oblong or rectangular pan.
Place pan in freezer while mixing the next layer.
Mix cream cheese with 12 ounces of Cool Whip.
Spread on top of Oreo mixture and put back into the freezer.
Prepare pudding according to package directions. Spread on top of cream cheese mixture.
Top with remaining Cool Whip and crumbs.
Keep chilled and covered in refrigerator until ready to serve
First Layer:
Crush large portion of Oreo cookies and place in glass baking dish.
Melt margarine and pour over the Oreo cookies.
Crush oreo cookies.
Melt 1 stick margarine.
Mix well with cookies.
Put one half of mixture in bottom of a 9 x 13 inch pan. Mix cream cheese and powdered sugar together.
Add cool whip.
Put one half mixture on top of crushed cookies.
Mix chocolate instant pudding according to instructions on box.
Pour on top of cream cheese layer.
Layer remaining cream cheese mixture on top.
Top with remaining cookies.
Chill one hour.
Crumble part of Oreo cookies in bottom of glass dish.
Mix together cream cheese and Cool Whip.
Pour over cookies.
Mix instant pudding as directed on box.
Pour this over Cool Whip, then top with rest of Oreo cookies.
Crush 3/4 of Oreos and press in bottom of 9 x 12-inch pan. Pour enough melted butter over this to hold it together.
Mix pudding and milk together; add cream cheese.
Pour over Oreo crust.
Spread Cool Whip over all.
Top with crushed Oreo cookies. Refrigerate until cold.