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.
Prepare desired flavor of pudding as directed on box, only using 3 cups of milk instead of 4 cups.
Fold pudding and Cool Whip together.
Crush Oreos and mix with softened butter.
Layer in flowerpot in the following order:
Oreos, pudding mixture, Oreos and pudding.
Put more Cool Whip on top and decorate with real flowers (stems wrapped in foil) or artificial flowers by sticking them in center of Cool Whip.
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.
Crumble up 1/2 cookies and put on bottom.
Mix instant pudding and 2 cups of milk in one bowl. In another bowl, mix Cool Whip and cream cheese and 1 cup milk all together.
Then mix with pudding mix.
Pour over cookie crumbs. Then crumble up rest of cookies 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.
nto large bowl.
Add pudding mixes and beat with a
Mix pudding according to directions.
Layer Oreo cookies into dish.
Place a layer of chocolate pudding and then a layer of Cool Whip.
Continue the layers.
Refrigerate overnight.
Combine milk with pudding and blend until smooth.
Mix sugar and cream cheese together.
Combine pudding, whipped cream and cream cheese all together.
Crumble Oreo cookies.
Layer cookies, then cream cheese mixture in dish.
In 13 x 9-inch pan, melt margarine.
Crush all Oreos except 6. Place crushed Oreos over top of melted margarine.
Mix instant pudding according to directions and pour over cookies.
Cover pudding with Cool Whip completely.
Use 6 remaining cookies for decorating either by crushing them or leaving whole.
Store in refrigerator.
Melt margarine\tand
pour
in
long
pan.
Crumble Oreo cookies and put
in
margarine.
Press down.
Mix cream cheese and 1 Cool Whip
with
10x sugar.
Put on top of cookies.
Mix puddings with milk and
pour
on top.
Put (8 ounce) Cool Whip on top of this
and sprinkle with more cookie crumbs.\tRefrigerate about 2 hours.
Save 5 Oreo cookies, crush the rest.
Put in 9 x 13-inch pan. Melt margarine and pour over cookies, press into pan.
Beat milk, cream cheese and pudding mix until smooth.
Pour over cookies.
Top with Cool Whip and crush 5 cookies.
Sprinkle over Cool Whip.
Keep chilled.
Crush Oreos (all but 4 cookies) on bottom of a bread pan. Melt butter and pour over cookies.
Mix powdered sugar and cream cheese with mixer.
Spread over cookies.
Mix chocolate pudding and spread over powdered sugar mixture.
Put Cool Whip on top. Crumble 4 cookies on top.
Refrigerate until ready to serve.
Crush cookies and pour half into the bottom of a 9 x 13-inch pan.
Mix cream cheese, butter and sugar together.
Add milk (using a mixer). Add the pudding. Fold in Cool Whip.
Pour this over the crushed cookies. Top with remaining crushed cookies. Chill at least 6 hours before serving.
Melt the butter.
Crush all cookies.
Set aside half for topping.
Mix cookies and melted butter; press into pan.
Mix the cream cheese, milk and pudding and beat on low speed.
Pour over crust.
Fold in Cool Whip and sprinkle remaining crumbs on top.
First Layer:
Place broken Oreo cookies in a 9 x 13-inch pan.
Prepare 2 boxes pudding as directed.
Put in refrigerator to chill and thicken.
Crumble 2/3 of Oreos over bottom of long casserole dish.
Mix Cool Whip and cream cheese, then mix pudding with Cool Whip/cream cheese mixture.
Pour over Oreos.
Crumble remaining 1/3 Oreos over top.
Cover and refrigerate overnight.
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.
Crumble Oreos; add margarine and mix.
Set aside 3/4 cup for topping. Press the rest into a 9 x 13-inch pan and set aside.
Mix the pudding, using only 3 1/2 cups of milk; set it aside.
Whip the cream cheese until fluffy; add Cool Whip and mix well.
Add pudding and beat together until well blended.
Pour over Oreo crust.
Sprinkle with reserved cookie crumbles.
Melt the margarine in a small saucepan.
Mix all of the crushed Oreo cookies, except 1 cup, with the melted margarine. Press this mixture in a 9 x 13-inch pan.
Next, beat the softened cream cheese and powdered sugar.
Then fold 6 ounces of the Cool Whip with this mixture.
Spread this mixture on top of the Oreo crust.