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 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.
Crush Oreo cookies.
Mix in melted margarine.
Press into a 9 x 13-inch pan.
Spread with 1/2 gallon soft vanilla ice cream. Freeze.
Spread with one jar ice cream topping (fudge caramel or hot fudge).
Spread with crushed salted peanuts.
Spread Cool Whip over top.
Keep in freezer.
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.
In a large bowl, let ice cream soften slightly.
Fold in Cool Whip and coarsely crumbled Oreo cookies.
Pour into pan and return to freezer until ready to serve.
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.
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.
Thaw Cool Whip according to directions on container.
Break Oreo cookies into small pieces.
Fold into Cool Whip, along with chopped pecans.
Serve in parfait glasses, topped with a cherry. Serves 8.
Soften ice cream.
Mix ice cream and whipped topping with Oreo crumbs and instant coffee.
Spread in pans.
Cover and freeze.
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.
Completely grind entire package of Oreo cookies. I find that the