Place one Oreo cookie as the base. Put one
Crust:
Mix 2 cups cookie crumbs, melted butter, brown sugar,
Melt the chocolate chips and stir until smooth (I use the microwave and it takes around 1 minute on high, warning microwaves differ so check it part way through so you don't burn your chocolate).
Mix the melted chocolate and cream cheese until smooth and evenly chocolate.
Add the 2 cups of Oreo crumbs and mix until well blended (note: this is quite thick and a little hard to stir, but do it anyway).
Form into small balls (1\" or less) then roll in Oreo crumbs to lightly coat.
iners.
Place 1 whole Oreo cookie in the bottom of each
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 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.
Melt butter.
Mix Oreo cookie crumbs with melted butter in
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.
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.
Mix cookie crumbs with melted margarine; spoon
often.
Reserve a few cookie crumbs for topping.
About 1
side 1/4 of the cookie crumbs for topping. Add margarine (melted
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.
Let ice cream soften.
Crush cookies in a bowl.
Add ice cream.
Mix well.
Pour into cookie crust.
Freeze.
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.
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.
eaks. Gently fold in the cookie crumbs with a spatula.
Reserve 1 cup cookie crumbs for topping (I use nuts instead). Mix remaining crumbs with butter.
Press into 9 x 13-inch pan. Layer ice cream, fudge topping, pecans and whipped topping over crumbs.
Sprinkle with reserved crumbs or nuts.
Freeze until serving time.
time to unmold.
For the first layer, spread the
et aside the extra cookies for crushing for the frosting. Place the