iners.
Place 1 whole Oreo cookie in the bottom of each
archment paper when baking these cookies.
3.In the bowl
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.
Crust:
Mix 2 cups cookie crumbs, melted butter, brown sugar,
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.
Place one Oreo cookie as the base. Put one
Mix crushed cookies with melted butter; press into the bottom of a 12-inch pie taker.
Spread ice cream over top of cookies. Pour fudge topping in even layer over ice cream.
Spread whipped topping over fudge.
Garnish with chocolate curls or Oreo cookie mini's, if desired.
Put in freezer for 2 hours before serving.
Let ice cream soften.
Crush cookies in a bowl.
Add ice cream.
Mix well.
Pour into cookie crust.
Freeze.
Chop Oreo cookies in blender (save 1 cup of cookies for topping).
Melt butter and mix crushed cookies with butter in medium bowl.
Press firmly onto bottom of 9 x 13 inch baking dish or pan.
Beat cream cheese and sugar, stir in half of Cool Whip; spread over crust.
In a separate bowl, make pudding according to package directions.
Spread pudding over cream cheese layer. Refrigerate for 5 minutes.
Spread rest of Cool Whip on top of pudding and top with remaining cookie crumbs.
Chill in refrigerator before serving.
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.
In large bowl, combine cream cheese and instant pudding with beater until smooth.
Add powdered sugar, hersheys, and milk, mix.
Fold in whipped topping.
Add oreo cookie crumbs and mix well.
Pour into pie shells.
Refrigerate overnight but at LEAST 6 hours.
Use hershey's syrup in a crosswise motion to decorate top of pie.
Mix cookie crumbs with melted margarine; spoon
eaks. Gently fold in the cookie crumbs with a spatula.
Preheat oven to 350\u00b0.
Grease a tube pan (10 to 12 cup capacity).
Place oreo cookies on a cutting board.
With a sharp, heavy knife, cut them one at a time into quarters.
Set aside.
Preheat oven to 350\u00b0.
Grease and flour round pan (8 x 1 1/2-inch or 9 x 1 1/2-inch).
Beat all ingredients except cookies in a medium bowl on low speed for 30 seconds, scraping bowl constantly.
Beat on high speed for 2 minutes, scraping bowl occasionally.
Coarsely chop cookies.
Stir into batter.
Pour into pan.
Bake for 30 to 35 minutes or until cake springs back when touched lightly in center.
Cool 10 minutes and remove from pan.
Cool completely.
Serves 8.
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.
Melt butter.
Mix Oreo cookie crumbs with melted butter in
Mix melted butter with Oreo crumbs and press in the
nd set aside the extra cookies for crushing for the frosting
Completely grind entire package of Oreo cookies. I find that the easiest