Crush Oreos and mix with cool oleo, saving some crumbs for top of dessert.
Put mixture into 9 x 13-inch pan.
Mix all remaining ingredients and pour on top of cookies.
Sprinkle with remaining Oreos.
Chill for 2 hours.
Melt margarine in saucepan.
Crush up all cookies with rolling pin.
Add cookies to butter (save 1/2 cup to garnish top of dessert).
Press into 9 x 13-inch pan.
In large bowl, cream the cheese; add milk and pudding, then fold in Cool Whip.
Pour over crust.
Sprinkle with 1/2 cup of cookie crumbs.
Chill at least 30 minutes before serving.
Break up cookies in dessert pan.
Combine sugar, cream cheese and half Cool Whip.
Mix well and spread over cookies.
Make pudding according to directions on box.
Pour pudding over cream cheese mixture.
Top with remaining Cool Whip and nuts.
up for the top of dessert, set aside.
Combine remaining
Put cookies in blender or food processor to crumble up fine, then set aside.
Cream the cream cheese and powdered sugar, then set aside.
Mix pudding and milk together, then add cream cheese mixture to the pudding mix.
Fold in Cool Whip.
In 9 x 13-inch dish, put a layer of Oreo mixture, then pudding mix; repeat this until all used up ending with Oreo mixture on top.
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.
Let ice cream set out until it becomes soft and easy to work with.
Blend in Cool Whip and mix these 2 ingredients well.
In another bowl, crush the Oreo cookies into small pieces.
Add these to other mixture and mix well.
Place this in a Tupperware oblong container and place in the freezer.
Let freeze, then cut into squares and serve.
First Layer:
Place broken Oreo cookies in a 9 x 13-inch pan.
Crush Oreo cookies and combine with melted butter.
Place half of cookie mix in a flat dish, pressing on the bottom.
In large mixing bowl, let ice cream soften slightly.
Fold in Cool Whip and coarsely crumbled Oreo cookies.
(Add instant coffee for a slight mocha taste.)
Pour into pan and return to freezer until ready to serve.
Use 9 x 13-inch pan or a little larger.
Spread 1 tube of Oreo crumbs in pan.
Cover with softened vanilla ice cream.
Then pour caramel and fudge sauce over the ice cream and then spread Cool Whip over all.
Spread the second tube of Oreo crumbs on top and freeze.
Chop Oreo cookies fine; put into a 9 x 13-inch pan.
Make sure bottom is covered.
Drip chocolate syrup over cookies.
(Reserve some syrup for top.)
Mix ice cream and Cool Whip together; pour over cookies.
Sprinkle with peanuts, then drip more chocolate. Freeze before serving.
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.
Crush Oreo cookies; put in 9 x 13-inch pan.
Melt butter; pour over cookies.
Let ice cream thaw somewhat and spread over cookies and butter.
Pour chocolate fudge on top of ice cream.
Top with Cool Whip.
Sprinkle Oreos on top for looks.
Crush 3/4 of the Oreo cookies and cover bottom of 9 x 13 pan. Melt butter to pour over cookies. Mix 2/3 of Cool Whip with the cream cheese. Layer over cookies. Mix pudding according to directions and pour over cream cheese mixture. Put remaining Cool Whip on top of pudding. Crush remaining cookies and put on top.
Crush Oreo cookies (reserve about half the amount).
Use other crumbs, mixed with melted margarine to make crust.
Mix milk, cream cheese and pudding mix together.
Fold in Coool Whip.
Put mixture on top of crust, then sprinkle remaining amount of crumbs on the top of this.
Freeze or refrigerate for several minutes, if you wish.
Crush Oreos in blender and mix with soft margarine. Put into 9 x 13-inch glass dish.
Beat cream cheese, sugar and 1/2 of Cool Whip. Pour over crumbs.
Beat pudding mix with 3 cups milk.
Pour over cream cheese mix.
Cover with remaining Cool Whip and sprinkle with Oreo crumbs.
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.
/2 of the remaining Oreo chunks over the Cool Whip
Combine Oreo crumbs and oleo, reserving about 1/2 cup of crumbs for topping.
Place in a 9 x 13-inch pan.
Pat down to make a crust.
Refrigerate for 1 hour.