Crush cookies into crumbs.
Melt butter and mix with cookies. Press into bottom of container (9 x 12-inch).
Mix cream cheese, sugar and 1/2 Cool Whip.
Spread over the crust and chill 20 minutes.
Mix separately pudding with milk and spread on.
Chill. Put rest of Cool Whip over pudding and sprinkle remainder of cookie crumbs on top.
Crush Oreo cookies, reserve 1/2 c for topping.
Mix remaining crumbs with melted margarine and press into the bottom of a 9 x 13 pan.
Refrigerate for 1 hour.
Mix powdered sugar and cream cheese, then fold in half of cool whip.
Spread over cookie crust.
Make pudding with 1 3/4 cups milk and pour over cream cheese layer.
Top with remaining cool whip and sprinkle with reserved cookie crumbs, and refrigerate 1 more hour before serving.
Serves 24.
Reserve 1/2 cup cookie crumbs.
In a saucepan, melt margarine and chocolate chips.
Stir until smooth in consistency, then add eggs.
Blend well.
In bottom of 9 x 13-inch pan, place cookie crumbs; pour chocolate mixture over crumbs.
Sprinkle with chopped peanuts.
Chill about 1 hour.
While the mixture is chilling, let ice cream soften.
Spread ice cream over the chocolate mixture and sprinkle with 1/2 cup cookie crumbs on top.
Cover with foil and freeze.
Can be frozen indefinitely, if you can resist!!
Mix butter and 3/4 of the Oreo cookies together.
Press into bottom of a 9 x 13-inch pan.
Mix milk, cream cheese and pudding; pour over cookie crust.
Top with Cool Whip.
Sprinkle with remaining cookies on top.
Refrigerate overnight.
Crush Oreo cookies and add melted butter; pat into bottom of dish.
Add powdered sugar to soft cream cheese.
Add 1/2 of Cool Whip and stir, then put on top of Oreo crust.
Mix pudding and milk.
Add on top of cream cheese layer, then add remaining Cool Whip on top of pudding layer.
Sprinkle cookie crumbs on top for decoration.
Keep in refrigerator overnight.
Remove frosting from center of cookies.
Crush cookies with rolling pin.
Put cookie crumbs in medium bowl, reserving 1 cup crumbs for topping.
Add melted butter to cookie crumbs and mix well.
Press in bottom of 9 x 13-inch pan.
Bake at 350\u00b0 for 5 minutes; cool.
Mix melted margarine and all but 1/2 cup of crushed Oreo cookies. Press in bottom of large covered dish. Chill until firm. Combine cream cheese, half whipped topping and sugar. Mix until smooth. Spread over cookie crust. Mix instant pudding and milk until thick and smooth; spread over cream cheese mixture. Spread remainder of whipped topping on top of pudding; sprinkle reserved half cup of cookie crumbs on top. Refrigerate until time to serve.
Crush Oreo cookies; set 1/2 cup crumbs aside.
Mix melted butter with rest of crumbs and press into bottom of 9 x 13-inch pan.
Spread softened ice cream over cookie crumbs; freeze.
When ice cream is frozen, spread chocolate fudge on top and then Cool Whip.
Sprinkle remaining 1/2 cup cookie crumbs over Cool Whip. Freeze until serving.
Put cookies in blender or food processor to crumble up fine, then set aside.
Cream the cream cheese and powdered sugar, then set aside.
Mix pudding and milk together, then add cream cheese mixture to the pudding mix.
Fold in Cool Whip.
In 9 x 13-inch dish, put a layer of Oreo mixture, then pudding mix; repeat this until all used up ending with Oreo mixture on top.
Use ungreased 9 x 13-inch pan.
Crumble 25 Oreo cookies and line bottom of pan.
Slice 3/4 of a 1/2 gallon of fudge swirl ice cream; layer atop Oreo cookies.
Blend cream cheese, Cool Whip and powdered sugar; spread atop ice cream.
Pour on chocolate syrup and top with 20 crumbled cookies.
Freeze and serve.
Crush entire package of oreos into small crumbs.
Save 1/4 cup to be used later.
Spread cookie crumbs in 13 x 9 x 2-inch baking dish.
Melt 1 stick of margarine and mix with cookie crumbs.
Stir well and flatten mixture with fork.
Chill.
Crush up cookies with a rolling pin.
Pour melted butter over cookie crumbs.
Press half of crumbs into bottom of 9 x 13 baking dish.
Reserve remaining crumbs for topping.
Beat 1 1/2 cups milk with cream cheese until mixture is fluffy.
Add pudding and remaining milk and mix well.
Fold whipped topping into pudding mixture.
Spread pudding mixture over cookie crumbs.
Spread reserved crumbs over pudding layers.
Chill and serve.
Chop or crush one large bag of Oreo cookies.
Spread 1/2 of crumbs in bottom of 9 x 13-inch pan.
Mix all the ingredients together and pour over cookie crumbs.
Spread remaining crumbs on top.
Refrigerate.
Combine crushed Oreo cookies and melted margarine.
Pat in 9 x 13-inch pan; refrigerate for 1 hour.
Combine Cool Whip, cream cheese and sugar.
Spread over top of cookie crust.
Refrigerate for 1 hour.
Mix pudding and spread over the top.
Refrigerate.
Line dish with 1/2 of the Oreo cookies.
Mix cream cheese and Eagle Brand milk; pour over cookies.
Mix 2/3 of Cool Whip with pudding; spread over cookies.
Put the other 1/2 of cookies in dish.
Top with remaining Cool Whip.
Garnish with cookie crumbs.
Crush cookies until fine.
Melt oleo and mix into crumbs. Press into an 8 x 12-inch glass dish.
Mix together cheese and sugar.
Add half of the Cool Whip.
Spread on top of crumb mixture. Mix pudding and remaining oleo together.
Spread on top of cream cheese mixture.
Spread remaining Cool Whip on top.
Sprinkle top with a few cookie crumbs.
Refrigerate 1 hour.
Crush 1/2 bag of Oreo cookies in bottom of pan.
Combine softened cream cheese, 1/2 container of Cool Whip and vanilla pudding (after mixing according to package) in large bowl.
Pour over crushed Oreo cookies, then top with remaining Cool Whip.
Now top with other half bag of Oreo cookies.
Refrigerate at least 3 to 4 hours before serving.
Mix pudding with milk.
In separate bowl, beat cream cheese. Gradually add pudding to cream cheese and beat.
Add Cool Whip. Put 1/2 of cookie crumbs in bottom of 9 x 13-inch pan, then put pudding mixture on top of cookies.
Add rest of crumbs on top.
Put Oreo cookies in a plastic bag.
Roll with rolling pin. Grease 9 x 13-inch pan with butter.
Press crumbs down tightly. Melt margarine, then melt chocolate in with margarine.
Beat eggs well.
Put in chocolate mixture.
Cook 4 to 5 minutes on medium heat until eggs are mixed well.
Remove from heat; add powdered sugar and nuts.
Spread over Oreo crust.
Chill about 30 minutes. Spread softened ice cream.
Top with Cool Whip and more crushed Oreo cookies.
Keep in freezer.
Combine Oreo crumbs and oleo, reserving about 1/2 cup of crumbs for topping.
Place in a 9 x 13-inch pan.
Pat down to make a crust.
Refrigerate for 1 hour.