Mix together pudding and cold milk, let stand 5 minutes.
Fold in cool whip.
Mix in chips and 3/4 cookie crumbs.
Pour into pie crust.
Sprinkle with remaining cookie crumbs.
Top with additional oreos (optional).
Freeze until firm or serve chilled.
Crumble 1/2 of cookies in bottom of 9 x 13-inch pan.
Mix cream cheese, sugar, Cool Whip and butter; set aside.
Mix pudding, milk and vanilla and mix with other mixture.
Pour on top of Oreo cookies and crumble rest of cookies on top.
Refrigerate several hours.
Mix: Milk, pudding mix, and 1/2 tub of whipped cream until thick and creamy.
Refrigerate for 1-2 hours.
Pour mixture into pie crust.
Spread the remainder of whipped cream over the filling.
Twist off Oreo tops and top them around the entire pie (a total of about 8 Oreo tops all around; 1 per slice).
That's it!
Take about 10-15 Oreo Cookies and crush them up until they make at least one cup.
Crush a few more to put on top of pie.
Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.
Gently stir in whipped topping and crushed cookies.
Spoon over crust and then cover.
Refrigerate for 1 hour or so until it sets up.
Sprinkle extra crushed cookies on top.
Refrigerate any leftovers.
Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in half of the whipped topping.
Pour into pie crust.
Refrigerate 4 hours or until set. Garnish with remaining whipped topping and cookie halves just before serving. Store leftover pie in refrigerator.
In large bowl, combine cream cheese and instant pudding with beater until smooth.
Add powdered sugar, hersheys, and milk, mix.
Fold in whipped topping.
Add oreo cookie crumbs and mix well.
Pour into pie shells.
Refrigerate overnight but at LEAST 6 hours.
Use hershey's syrup in a crosswise motion to decorate top of pie.
Mix first 5 ingredients.
Add whipped cream.
Pour into Oreo cookie pie crust.
Sprinkle with Oreo cookie crumbs.
Freeze and serve.
he prepared Oreo cookie pie crusts.
Pour the cherry pie filling over
Prepare two Oreo Crumb pie crusts as directed on pkg; place in freezer.
In a mixing bowl combine ice cream, lemonade and 3/4 tub of whipped topping, stir until completely blended.
Spread one half into each crust.
Top with remaining whipped topping; cover air tight with foil or plastic; freeze until firm at least 4 hours.
Garnish with thinly sliced lemon, mint leaves or lemon leaves.
Place raspberries, blueberries and strawberries on plate; sprinkled with powdered sugar or Oreo crumbs.
Make 2 pies.
Melt candy bars in double boiler.
Add as many almonds that you want and 8 ounces of Cool Whip.
Stir and put in Oreo cookie pie crust.
Add the rest of the Cool Whip.
Top with some more almonds and Magic Shell topping and then freeze it for a few hours or overnight.
Make 2 crust pie recipe. Put water, sugar and cream of tartar in a pan and bring to a boil. Add Ritz crackers and bring to a boil; boil 1 minute. Pour into unbaked pie shell. Sprinkle with cinnamon. Cover with top pie crust. Bake at 400\u00b0 for 30 minutes.
Fry the onions until golden brown, and then remove from pan to a small dish.
Brown meat.
Add molasses, soy sauce, salt and hot water to cover.
Simmer for about 1 1/2 hours.
Add celery and simmer another 15 minutes.
Add chop suey vegetables and mushrooms (juice and all).
Simmer until all vegetables and meat are tender. Pour into baking dish and cover with Bisquick Meat Pie Recipe to which has been added a small amount of celery seed.
Pour milk into a medium bowl.
Add pudding mix.
Beat with a wire whisk until well blended, 1 to 2 minutes.
Let stand 5 minutes.
Fold in Cool Whip.
Stir 1 cup of the Oreo cookies and all of the \"rocks\" into pudding mixture.
Spoon into pie crust. Sprinkle with remaining Oreo cookies.
Freeze until firm, about 4 hours.
*Rocks can be any combination of chocolate chips, butterscotch chips, peanut butter chips, marshmallows, granola chunks, ground nuts or any other goodie from the pantry.
In a small mixing bowl, cream together the cream cheese, butter or margarine and powdered sugar.
Set aside until the next mixture is complete.
In a large mixing bowl, blend the vanilla pudding, milk and Cool Whip.
Fold ingredients from the first mixture into the second mixture; set aside.
Using the food processor, finely crush Oreo cookies until it resembles dirt!
Cover bottom of pie plate or clean flower pot bottom with ground Oreo cookies.
Pour in filling.
Cover with remainder of cookies.
Refrigerate before serving.
Top with artificial flower or something light, so it won't stick in the pie.
Remove white filling from Oreo cookies.
Place cookies in a Ziploc bag, seal and crush using a rolling pin.
Set aside.
blend all ingredients but strawberries,sprinkles, half of the butterscotch chips and pie crust in blender.
pour in pie crust.
add strawberries.
add remaining chips.
add sprinkles.
serve.
Pour milk into a medium bowl.
Add dry pudding mixes, and beat with wire whisk for 2 minutes or until well blended (mixture will be thick).
Spoon 1 1/2 cups of pudding into 6 ounce Oreo Pie Crust, to with nutter butter cookies.
Gently stir 1 1/2 cups whipped topping into remaining pudding, spoon over pie.
Refrigerate for 3 hours, and top with remaining whipped topping just before serving.
Must put in large bowl in this order.
Put 3/4 of chopped Oreo cookies in bottom of bowl.
In large mixing bowl, soften butter with cream cheese and powdered sugar.
Mix until fluffy.
Pour into large bowl on top of cookies.
In large mixing bowl, combine vanilla pudding with milk and blend until well mixed.
Fold in the Cool Whip.
Pour mixture on top of cream cheese in bowl.
Sprinkle remaining chopped Oreo cookies on top of whip cream mixture.
Keep refrigerated.
Crush cookies in food processor until it looks like dirt.
Set aside.
Cream oleo, powdered sugar and cream cheese.
Mix milk and instant pudding.
In a large bowl, layer cookie crumbs to start and use cookie crumbs to top.