up for the top of dessert, set aside.
Combine remaining
Mix all ingredients together reserving some oreo crumbs for topping.
freeze and top with reserved oreo crumbs upon serving.
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.
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.
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.
Mix pudding as directed on box.
Cream powdered sugar and cream cheese together.
Add pudding to cream cheese.
Gently fold in Cool Whip.
Crumble Oreo cookies into mixture and gently stir. Refrigerate 2 hours before serving.
Mix butter and 3/4 of the Oreo cookies together.
Press into bottom of a 9 x 13-inch pan.
Mix milk, cream cheese and pudding; pour over cookie crust.
Top with Cool Whip.
Sprinkle with remaining cookies on top.
Refrigerate overnight.
Mix cookies and butter together; press into bottom of 7 x 11-inch pan.
Mix pudding, milk and ice cream together until soft. Pour over cookie mixture.
Chill until pudding mixture is firm. Soften Cool Whip and spread over top of pudding mixture.
Sprinkle 1/2 cup Oreo cookies over Cool Whip.
Keep refrigerated until ready to serve.
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.
Crumble part of Oreo cookies in bottom of glass dish.
Mix together cream cheese and Cool Whip.
Pour over cookies.
Mix instant pudding as directed on box.
Pour this over Cool Whip, then top with rest of Oreo cookies.
Crush Oreo cookies, reserve 1/2 c for topping.
Mix remaining crumbs with melted margarine and press into the bottom of a 9 x 13 pan.
Refrigerate for 1 hour.
Mix powdered sugar and cream cheese, then fold in half of cool whip.
Spread over cookie crust.
Make pudding with 1 3/4 cups milk and pour over cream cheese layer.
Top with remaining cool whip and sprinkle with reserved cookie crumbs, and refrigerate 1 more hour before serving.
Serves 24.
Blend Oreo cookies in blender, including frosting.
Mix with melted margarine to make crust.
Pat half of the crumbs in an 8-inch square pan.
Place the softened ice cream over crumbs.
Pat remaining half of crumbs over ice cream.
Pour hot fudge sauce over the top.
Freeze.
Cut into 4 x 4-inch squares.
Can be stored in the freezer quite a while.
Roll cookies to make crumbs.
Melt margarine; mix with crumbs and spread in pan (9 x 13-inch).
Save some crumbs for top of dessert.
Mix cream cheese and 3 cups milk.
Add pudding mix; mix well and pour over crust.
Spread Cool Whip over pudding mixture; top with remaining crumbs.
Makes 18 to 20 servings.
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.
Crumble Oreo cookies; reserve 1/4.
Combine butter and Oreo crumbles and press into 13 x 9-inch dish.
Then combine vanilla pudding, milk and cream cheese and spread over crust.
Spread onto filling the whole container of whipped topping.
Sprinkle reserved cookie crumbs on top.
Chill.
Mix the cookie crumbs with 7 tablespoons melted butter.
Press into the bottom of an ungreased 9 x 13-inch pan.
Melt chocolate chips with 1 tablespoon butter in the microwave.
Beat eggs with an electric mixer.
Slowly add chocolate mixture and beat until thick.
Add powdered sugar and beat until smooth.
Add nuts.
Pour over the Oreo layer.
Add liqueur.
Mix well.
Pour over frozen Oreo layer.
Refrigerate.
Remove from freezer and keep in the refrigerator 20 minutes before serving.
Crunch up Oreo cookies and put in bottom of large oblong cake pan.
Melt butter and pour over cookies.
Mix up and pat to make the crust.