In a large bowl, combine sweetened condensed milk and vanilla.
Fold in whipped cream until blended, then fold in cookies.
Pour into pie crust and freeze 6 hours or until firm.
Drizzle chocolate syrup and sprinkle nuts over pie.
Cut into 8 wedges and serve.
medium bowl, mix the Oreo crumbs and melted butter together
If using a store-bought crust, prebake it according to package
Crush Oreo cookies and add butter.
Mix well crushed cookies and butter and place in bottom of pan for crust.
Press in 9 x 13-inch pan.
Mix well Philadelphia cream cheese and powdered sugar, then mix vanilla, pudding and milk together with cheese and powdered sugar.
Pour over Oreo crust.
Top with Cool Whip.
Crush Oreos for the crust (a food processor works wonders).<
In a 9 x 13-inch glass baking dish, mix crushed cookies and margarine.
Press to form a crust.
Mix cream cheese and confectioners sugar with mixer until creamy, then blend in 1 container of Cool Whip.
Spread over Oreo crust.
Mix both puddings with milk until thickened.
Spread over cream cheese mixture. Spread other container of Cool Whip over pudding.
Refrigerate.
oftened ice cream carefully onto crust. Return to freezer. Whip cream
Mix and press in a 9 x 13-inch pan 30 Oreo cookies crushed, 3/4 stick melted margarine.
Soften 1/2 gallon of vanilla ice cream and spread over Oreo crust.
Put in freezer and let harden.
Mix in saucepan, chocolate squares, 2 tablespoons margarine, sugar, evaporated milk.
Boil for 8 minutes and let cool.
Spread over ice cream and place in freezer to harden.
Top with Cool Whip. Sprinkle with grated Oreos if desired.
Keep in freezer.
Yummy.
Crush Oreo cookies and melt 1/2 stick of margarine.
Mix and put in a 9 x 13-inch cake pan.
Freeze 30 minutes or until frozen. Soften the ice cream.
Spread on the Oreo crust.
Freeze until firm.
Mix the chocolate, margarine, evaporated milk and sugar. Boil for 4 minutes.
Remove from stove and stir in vanilla.
Cool. Spread on top of the ice cream.
Sprinkle nuts on top of cooked mixture.
Freeze.
Set it out for awhile before serving.
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.
Crush Oreos (with icing) and mix with oleo.
Set aside 1/2 cup.
Spread rest of cookie mixture in 9 x 13-inch ungreased pan. Cook pudding and let stand for 5 minutes.
Pour over Oreo crust and put in refrigerator until firm.
Cover with Cool Whip and sprinkle with Oreo mix that you set aside.
Chill.
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.
Crush 3/4 of Oreos and press in bottom of 9 x 12-inch pan. Pour enough melted butter over this to hold it together.
Mix pudding and milk together; add cream cheese.
Pour over Oreo crust.
Spread Cool Whip over all.
Top with crushed Oreo cookies. Refrigerate until cold.
Crush
Oreo
cookies
in blender or food processor.
Mix with melted butter and press into 13 x 9-inch pan.
Freeze for 2 hours.
Spread
softened vanilla ice cream on the Oreo crust and return
to freezer.
Mix sugar, cream and chocolate; bring to boil and
cook
until thick.
Stir as it cooks.
When cool, spread over ice cream.
Return to freezer.
To serve, top with Cool Whip, cherries and pecans.
Crush 24 Oreo cookies (with filling) and spread
Crush Oreos in blender and mix with stick of butter (melted). Press mixture into bottom of 9 x 13-inch pan and let cool.
Mix cream cheese, powdered sugar and half bowl of Cool Whip together and spread on top of Oreo crust.
Mix pudding according to directions and layer on top of cream cheese, Cool Whip and sugar mixture.
Use remaining Cool Whip to top the layers.
Garnish with some Oreo crumbs.
Refrigerate 30 minutes and serve.
Finely crumble up Oreos. Mix all except 1/2 cup of cookies with melted butter.
Spread this in a 9 x 13-inch pan.
Mix half of the Cool Whip into cream cheese.
Put this on the Oreo crust. Mix the pudding and milk.
Add on top of the cream cheese mixture. Use other half of Cool Whip and spread over pudding.
Sprinkle the remainder of crushed Oreos on top.
Then refrigerate.
Mix and press Oreo cookies (crushed) and 3/4 stick melted butter in 9 x 13-inch pan.
Soften vanilla ice cream and spread over Oreo crust.
Put in freezer and let harden.
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.
In a blender add the milk, vanilla ice cream, Oreo cookies, chocolate syrup, Kahlua and Baileys. Blend on high until the mixture is smooth and creamy, and there are no lumps.
Pour the mixture into serving glasses. Garnish with extra Oreos, whipped cream and strawberries if desired. Serve immediately.