9 inch pan and bake in 350\u00b0 oven for
In spring-form pan, line bottom and sides with ladyfingers. Trim bottom of ladyfingers that stand around the sides.
Use tips to fill in spaces on bottom.
Follow directions on no bake cheese cake and add cream cheese (soften in microwave).
Refrigerate for 1 hour.
Remove and add fruit topping when ready to serve.
Crust:.
Melt butter in a medium sized sauce pan on low.
Add cocoa, milk, and sugar and stir until well combined.
Bring to a boil and cook for about 1 1/2 minutes.
Remove from heat and stir in peanut butter, vanilla, and oats.
Pour and press into two greased 9-in pie pans.
Filling:.
Beat together cream cheese and confectioners' sugar.
Mix in peanut butter and milk.
Beat until smooth.
Fold in whipped topping.
Spoon into two 9 inch no bake cookie pie shells; cover, and freeze until firm.
he Crust Mix (from the Oreo dessert mix package) and margarine thoroughly
Mix cheesecake crumbs, sugar and margarine. Press onto bottoms of each 12 Reynolds paper bake cups with a spoon or glass.
Beat milk and filling mix on low until blended.
Beat on medium for 3 minutes, filling will be thick.
Spoon over crumb mixture in bake cups.
Refrigerate.
Garnish with fruit, nuts or chocolate.
Makes 12 servings.
he crust; finely crush 16 Oreo cookies in a processor; toss
aking the rest of the dessert.
In a very chilled
edium bowl, stir together the Oreo cookie crumbs and butter. Evenly
ake the crust, combine the Oreo crumbs and the melted butter
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.
Reserve 1/2 cup cookie crumbs for top.
Combine crumbs and butter.
Pat into a 13 x 9-inch pan.
Bake at 350\u00b0 for 15 minutes. Cool.
With electric mixer, blend pudding, milk and vanilla.
Add ice cream and mix well.
Spread over cooled crust.
Let set until firm.
Cover with whipped topping and sprinkle with 1/2 cup cookie crumbs.
Refrigerate until serving time.
Place one Oreo cookie into each cupcake paper.
ew minutes to get hot. No boiling or simmering necessary.
Preparations:
Take apart the Oreo Cookies and keep only the
o 350 degrees.
Combine oreo cookie crumbs w/ coco powder
Crush Oreo cookies; set 1/4 cup
Combine Oreo crumbs with melted butter.
Coarsely chop 15 of the cookies; set aside. Finely crush remaining cookies; mix with butter. Press firmly onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping and chopped cookies. Spoon over crust; cover.
Refrigerate 4 hours or until firm. Store leftovers in refrigerator.
an; press firmly onto bottom. Bake for 5 minutes. Cool on
repare the Crust:
Process Oreo cookies in a food processor