Mix pudding, milk, and rum chata.
Stir for 5 minutes until mixture thickens.
Fold in cool whip.
Spoon into individual portion cups.
Crumble 8 - 10 Oreos and sprinkle on top.
Cover with lids.
Freeze for 2 hours before serving.
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.
hocolate pudding as directed on box.
Crush 10 to 12 Oreo
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.
Put cookies in plastic bag and crush.
Mix together with electric mixer the butter, powdered sugar, cream cheese and Cool Whip.
In separate bowl, mix together the milk and pudding.
Now, mix these two together.
iners.
Place 1 whole Oreo cookie in the bottom of each
Mix pudding by box directions in a large bowl.
Mix together cream cheese and 1 bowl Cool Whip until smooth.
Crumble all but 10 of the cookies into mixture; stir until mixed well.
Spread out into a 9 x 13-inch pan.
Refrigerate until mixture is set.
Spread 1 bowl Cool Whip on top.
Decorate with remaining cookies.
Serve cold.
Place one Oreo cookie as the base. Put one
Crust:
Mix 2 cups cookie crumbs, melted butter, brown sugar,
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 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.
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 a large bowl, pour in pudding & milk & mix well.
Slowly stir in the schnapps & vodka.
Fold in the cool whip & mix until fluffy & blended.
Pour in to plastic cups & place the lids on top.
Store in the freezer or the refrigerator until serving.
Let ice cream soften.
Crush cookies in a bowl.
Add ice cream.
Mix well.
Pour into cookie crust.
Freeze.
Melt butter.
Mix Oreo cookie crumbs with melted butter in
Mix cookie crumbs with melted margarine; spoon
eaks. Gently fold in the cookie crumbs with a spatula.
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.
Pour milk into a medium bowl.
Add dry pudding mixes, and beat with wire whisk for 2 minutes or until well blended (mixture will be thick).
Spoon 1 1/2 cups of pudding into 6 ounce Oreo Pie Crust, to with nutter butter cookies.
Gently stir 1 1/2 cups whipped topping into remaining pudding, spoon over pie.
Refrigerate for 3 hours, and top with remaining whipped topping just before serving.
Mix buttermilk and pudding and let stan 10 mins in fridge.
Add Cool Whip, fruit cocktail, mandarins and pineapple chunks.
Mix in 12 broken Oreo Cookies.
Decorate rim with halved cookies and whipped topping.