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 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.
Mash Oreo cookies in blender.
Mix together cookies and butter.
Press into a 9 x 13-inch cake pan.
Freeze.
Later, soften ice cream and spread over the Oreo crust.
Spread on top of ice cream the syrup.
Spread on top of syrup a large carton of Cool Whip.
Sprinkle the top with more crushed cookies and nuts. Serves 12.
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.
Mix cookies and butter together; press into bottom of 7 x 11-inch pan.
Mix pudding, milk and ice cream together until soft. Pour over cookie mixture.
Chill until pudding mixture is firm. Soften Cool Whip and spread over top of pudding mixture.
Sprinkle 1/2 cup Oreo cookies over Cool Whip.
Keep refrigerated until ready to serve.
Crumble part of Oreo cookies in bottom of glass dish.
Mix together cream cheese and Cool Whip.
Pour over cookies.
Mix instant pudding as directed on box.
Pour this over Cool Whip, then top with rest of Oreo cookies.
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.
hip and package of Oreo cookies.
Take 6 cookies out of the
Crunch up Oreo cookies and put in bottom of large oblong cake pan.
Melt butter and pour over cookies.
Mix up and pat to make the crust.
Break Oreo cookies in half.
Place
1/2
of
cookies in oblong dish.
Prepare chocolate
pudding
according
to directions on box.
Spoon 1/2 of
pudding
over cookies; add 1/2 of Cool Whip. Layer rest of cookies, pudding and Cool Whip.
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 20 Oreo cookies and place in 9 x 13-inch pan.
Melt margarine and
chocolate.
Keep on low heat and add
eggs.
Stir until thick.
Add powdered sugar (on heat) and beat well by hand.
Pour mixture on cookies and freeze at least one hour.
Soften ice cream.
Stir in creme de menthe.
Pour over chocolate layer.
Crush 5 more cookies. Sprinkle on top and freeze overnight (at least).
Mix pudding as directed on box.
Cream powdered sugar and cream cheese together.
Add pudding to cream cheese.
Gently fold in Cool Whip.
Crumble Oreo cookies into mixture and gently stir. Refrigerate 2 hours before serving.
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.
Blend Oreo cookies in blender, including frosting.
Mix with melted margarine to make crust.
Pat half of the crumbs in an 8-inch square pan.
Place the softened ice cream over crumbs.
Pat remaining half of crumbs over ice cream.
Pour hot fudge sauce over the top.
Freeze.
Cut into 4 x 4-inch squares.
Can be stored in the freezer quite a while.
Crush Oreo cookies.
Melt butter and make a crust with cookies and spread in 9 x 13-inch pan.
Soften 1/2 gallon ice cream.
Put ice cream over crust and freeze 30 to 45 minutes.
Next, boil to a rolling boil a can of Hershey's syrup and sweetened condensed milk. Add 1/2 stick butter.
(It will look like hot fudge.)
Cool. Remove ice cream from freezer and put chocolate syrup over it. Cover with Cool Whip and nuts and put back into freezer until ready to serve.
Cut ice cream into blocks.
Line pan with blocks of ice cream. Pour syrup over ice cream.
Crush Oreo cookies and sprinkle over entire pan.
Top with Cool Whip and small amount of crushed Oreos. Keep in freezer until ready to serve.
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.
Crumble Oreo cookies; reserve 1/4.
Combine butter and Oreo crumbles and press into 13 x 9-inch dish.
Then combine vanilla pudding, milk and cream cheese and spread over crust.
Spread onto filling the whole container of whipped topping.
Sprinkle reserved cookie crumbs on top.
Chill.
Crumble Oreo cookies into large Pyrex dish.
Pour melted margarine over cookies and set aside to cool.