Mix first 5 ingredients.
Add whipped cream.
Pour into Oreo cookie pie crust.
Sprinkle with Oreo cookie crumbs.
Freeze and serve.
Melt candy bars in double boiler.
Add as many almonds that you want and 8 ounces of Cool Whip.
Stir and put in Oreo cookie pie crust.
Add the rest of the Cool Whip.
Top with some more almonds and Magic Shell topping and then freeze it for a few hours or overnight.
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.
Mix: Milk, pudding mix, and 1/2 tub of whipped cream until thick and creamy.
Refrigerate for 1-2 hours.
Pour mixture into pie crust.
Spread the remainder of whipped cream over the filling.
Twist off Oreo tops and top them around the entire pie (a total of about 8 Oreo tops all around; 1 per slice).
That's it!
Let ice cream soften.
Crush cookies in a bowl.
Add ice cream.
Mix well.
Pour into cookie crust.
Freeze.
blend all ingredients but strawberries,sprinkles, half of the butterscotch chips and pie crust in blender.
pour in pie crust.
add strawberries.
add remaining chips.
add sprinkles.
serve.
our mixture into the prepared Oreo cookie pie crusts.
Pour the cherry
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.
Mix together pudding and cold milk, let stand 5 minutes.
Fold in cool whip.
Mix in chips and 3/4 cookie crumbs.
Pour into pie crust.
Sprinkle with remaining cookie crumbs.
Top with additional oreos (optional).
Freeze until firm or serve chilled.
f chocolate ice cream into Oreo pie crust.
Place a piece of
Let ice cream soften for a few minutes without melting.
Scoop into pie crust.
Wrap and freeze until ready to serve.
Serve slices with warmed hot fudge sauce.
Soften ice cream slightly.
Press half of the ice cream into cookie pie shell.
Top with whole jar of fudge sauce (do not heat). Add the rest of the ice cream, mounding it up.
Press sliced almonds all over top of pie; putting the pie on a cookie sheet is less messy.
Freeze immediately.
Work quickly so ice cream doesn't run all over.
Combine peanut butter, sugar, butter, vanilla extract, and salt in a mixer; beat until mixed. Whisk heavy cream in a separate bowl until frothy; add to peanut butter mixture and beat until smooth and creamy. Pour peanut butter mixture into prepared chocolate cookie pie crust. Cover and chill in refrigerator until set, at least 12 hours.
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.
let ice cream soften slightly .
spread evenly in pie crust.
squeeze chocolate syrup over pie in a criss-cross motion .
do the same with the caramel syrup in oppostie direction .
sprinkle top of pie with the crushed candy topping .
freeze until ready to serve .
any combination of ice cream and toppings works wonderfully, this just happens to be my favorite combination !
Place milk in double boiler and add marshmallows stir until melted.
Cool.
(I place ice in a large bowl and set the marshmallow pan inside to cool faster.)
Then add creme de menthe, creme de cocoa and a few drops of food coloring.
Keep pan in ice and stir until liquor is blended in.
Add well beaten whipping cream, fold and pour into pie crust.
Freeze.
Remove 15 mins. prior to serving.
Mix ice cream and peanut butter until completely blended.
Add sherry and blend completely.
Pour into pie crust and top with chopped nuts. Freeze 4 to 6 hours. Remove from freezer a few minutes before serving.
Whip cheese until fluffy. Beat in peanut butter and sugar. Slowly add milk while beating. Add Cool Whip and blend completely. Pour into pie crust and freeze overnight. Thaw in the refrigerator before serving.
ix thoroughly. Pour into prepared pie crust.
TOPPING:
make sure
Place softened ice cream in cookie pie crust.
Place in freezer until ready to serve.
Slice into pieces.
Top each slice with chocolate syrup, top that with a spoonful of whipped topping and garnish with pecan.