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.
9 inch pan and bake in 350\u00b0 oven for
Mix all ingredients well and pour into a ready made Oreo pie crust.
Freeze for 6 hours before serving.
Thaw cool whip. In a bowl, blend together the chocolate pudding and milk in a mixing bowl until smooth. Blend in 1/2 cup of cool whip. Stir until smooth.
Pour the pudding mixture into the prepared oreo pie crust.
Top with remaining cool whip. Refrigerate until ready to serve.
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.
MAKE OREO PIE CRUST:
Preheat oven to
into each of the ready pie crusts. Cover the pies with
he Crust Mix (from the Oreo dessert mix package) and margarine
Microwave 1 of the chocolate squares in small microwaveable bowl on HIGH 1 minute; stir until chocolate is completely melted. Set aside.
Beat cream cheese, sugar and milk in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Gently stir in whipped topping, marshmallows and peanuts. Coarsely chop remaining 2 chocolate squares; stir into cream cheese mixture. Spoon into crust.
Refrigerate 4 hours or until set. Store leftover pie in refrigerator.
Microwave chocolate in small microwaveable bowl on HIGH 1 minute; stir until chocolate is completely melted. Set aside.
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add chocolate; mix well. Gently stir in COOL WHIP DIPS. Spoon into crust.
Refrigerate 3 hours or until set. Top with strawberries just before serving. Store leftover pie in refrigerator.
Spread 1 qt. Oreo ice cream into Oreo pie crust. Top with 4 oz. cool whip. Drizzle 2 Tbsp. chocolate syrup over cool whip. Cover and freeze until firm.
Place sherbet in a bowl; stir until smooth.
Stir in 1/2 of the whipped topping until well blended.
Spoon into premade Oreo cookie crust. Sprinkle with chopped Oreos, pressing firmly into sherbet.
Cover with remaining whipped topping. Freeze 4 hours or until firm.
Let stand at room temperature 10 minutes before serving.
Garnish with finely chopped Oreo cookies and candy pumpkins, if desired.
NOTE: For a more intense orange color, stir in a few drops each of red and yellow food coloring to the sherbet mixture.
Crumble 2 cups Oreo cookies (filling and all).
Mix in butter. Press into a 9-inch pie pan and bake at 350\u00b0 for 8 to 10 minutes. Let cool and add filling.
Crush Oreo cookies; set 1/4 cup
Melt candy bars.
Add a large container of Cool Whip, unthawed.
Pour into Oreo pie crust.
Chill overnight in refrigerator.
In a large bowl, with an electric mixer, combine cream cheese, peanut butter, sugar and milk.
Beat until smooth.
Gently fold in whipped topping.
(I use Cool Whip.)
Pour into pie shell.
Freeze 4 to 6 hours.
Thaw 10 minutes before serving.
Serves 8.
In a large bowl, stir whipped topping into marshmallow cream. Stir in mint extract and food coloring.
Fold in chopped mint wafers.
Spoon onto Oreo pie crust.
Freeze at least 4 hours.
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.
Soak 1 box of unflavored gelatin in 2 tablespoons of cold water for 10 minutes. Add 1/3 cup of hot water. Let stand until cold. Beat 3 egg whites until stiff. Add 6 tablespoons of sugar. Whip 1/2 pint of whipping cream and fold into egg whites. Add gelatin to mixture. Pour into Oreo pie crust. Refrigerate until set. Makes 10 servings.
eep in mind, it's pie -- you want it to set