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.
Preheat oven to 350\u00b0.
Melt butter in a 9 x 13-inch Pyrex dish.
Crush 30 Oreo cookies.
Put in cooking dish and pour butter over.
Bake for 2 minutes at 350\u00b0.
Pat 1 pound Oreo cookies, crushed, into a 9 x 13-inch pan.
Mix ice cream, softened, with Cool Whip and 1/2 pound crushed Oreo cookies.
Spread ice cream mixture over Oreo layer, then drizzle one can of Hershey's syrup over ice cream layer.
Freeze until firm and 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.
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.
First Layer:
Crush cookies; save out about 3/4 cup to sprinkle on top layer.
Melt margarine; add to cookies, then press into a 9 x 13-inch pan.
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.
Crush cookies until very fine.
Put in a 9 x 13-inch pan.
Save approximately 1/4 cup cookies.
Pour 1/2 cup melted butter over cookies.
Put in freezer for 15 minutes.
Combine 1 bowl Cool Whip, cream cheese and powdered sugar.
Set aside.
Mix pudding.
Spread cream cheese layer over cookies, pudding over cream cheese layer. Put 1 bowl Cool Whip on top of cream cheese layer.
Sprinkle 1/4 cup cookies over top.
Refrigerate.
Spread softened ice cream over the cookie layer.
Freeze again.
Spread fudge ice cream topping over frozen ice cream layer.
Freeze again.
Spread Cool Whip over chocolate layer.
Put in freezer until ready to serve and enjoy.
ce cream and layer as follows.
1 layer ice cream (1
Cream the cheese with small amount of milk, continuing to add milk and pudding mix.
Add Cool Whip last and beat on low. Crumble layer of cookies in bottom of 9 x 13-inch cake pan.
(Save some to sprinkle on top.)
Layer in filling and chill.
Garnish with remaining crumbles.
Mix Oreos and margarine in bowl and press into bottom of 9 x 13-inch pan.
Refrigerate.
Beat cream cheese, sugar and milk until smooth.
Gently stir in 1 1/4 cup Cool Whip.
Spread over crust. Pour 3 1/4 cup milk in large bowl, add pudding mix. Beat 1 to 2 minutes.
Pour over cream cheese layer.
Let stand 5 minutes until thickened.
Drop remaining Cool Whip and spread to cover pudding layer.
Refrigerate 4 hours or overnight.
Mix pudding according to directions on box. Mix cream cheese and Cool Whip. Crush 1/3 of Oreo cookies in 9 x 13 glass pan, then 1/3 pudding and Cool Whip and then layer. Refrigerate.
Crush 20 Oreo cookies and place in 9 x 13-inch pan.
Melt margarine and
chocolate.
Keep on low heat and add
eggs.
Stir until thick.
Add powdered sugar (on heat) and beat well by hand.
Pour mixture on cookies and freeze at least one hour.
Soften ice cream.
Stir in creme de menthe.
Pour over chocolate layer.
Crush 5 more cookies. Sprinkle on top and freeze overnight (at least).
1st Layer:
Mix Oreo cookies and butter, reserving 1/2 cup of cookies until later.
Chill 1/2 hour.
Break Oreo cookies in half.
Place
1/2
of
cookies in oblong dish.
Prepare chocolate
pudding
according
to directions on box.
Spoon 1/2 of
pudding
over cookies; add 1/2 of Cool Whip. Layer rest of cookies, pudding and Cool Whip.
Beat together.
Layer into a big bowl, ending with the Oreo layer.
Combine cream cheese and Eagle Brand milk with mixer.
Add crumbled Oreo cookies.
Pour into 9 x 13-inch dish.
Layer with Cool Whip.
Spread nuts on top.
Evenly cover with plastic wrap and refrigerate.
Melt butter; pour into a 9 x 13-inch pan.
Crush Oreos (save 1/2 cup to sprinkle on top).
Smash Oreos into melted butter.
Mix 8 ounces Cool Whip with cream cheese; spread over Oreos.
Mix pudding with milk and chill for 5 minutes, then spread over Cool Whip layer.
Spread remaining Cool Whip over pudding.
Sprinkle with Oreo crumbs.
Chill overnight.