ake is done, start making pudding. In a medium bowl, add
Cream butter and sugars.
Add eggs and vanilla and beat well.
Sift flour, pudding mix, salt and baking soda.
Gradually add to butter mixture.
Stir in crumbled oreos.
Drop by teaspoon full onto ungreased cookie sheet.
Bake at 350 for 9-10 minutes.
In a large bowl, cream the cream cheese, butter and sugar with an electric mixer.
Add the milk, vanilla and pudding mixes.
Mix until all the lumps are gone.
Fold in the Cool Whip.
Put half of the cookies in the bottom of a large glass bowl.
Cover with the entire pudding mixture.
Top with remaining cookie chunks.
Cover and refrigerate 8 hours or overnight.
Fold Cool Whip into prepared pudding.
Crumble cookies in food processor.
Layer:
pudding, cookies, pudding, cookies.
Crumble Oreo
cookies
in
bottom of a 9 x 13-inch pan. Save a few
for topping.\tMix pudding mix according to directions on the
package.
Mix together pudding mix with whipped cream cheese, then
add\tCool
Whip on top.
Sprinkle crushed Oreo cookies on top.
anilla pudding over Oreo crust.
Layer chocolate pudding over vanilla pudding.
Cover
Chop Oreo cookies in blender (save 1 cup of cookies for topping).
Melt butter and mix crushed cookies with butter in medium bowl.
Press firmly onto bottom of 9 x 13 inch baking dish or pan.
Beat cream cheese and sugar, stir in half of Cool Whip; spread over crust.
In a separate bowl, make pudding according to package directions.
Spread pudding over cream cheese layer. Refrigerate for 5 minutes.
Spread rest of Cool Whip on top of pudding and top with remaining cookie crumbs.
Chill in refrigerator before serving.
Prepare pudding according to package directions.
In clear bowl (if you have one) pour in enough pudding to cover bottom (1/4-1/2 in.) deep.
Spread layer of cool whip over pudding.
Sprinkle cookies over cool whip.
Repeat layers until pudding is all.
With cool whip as top layer.
Top with 5 or 6 whole cookies for garnish.
In 2 bowls, mix separate.
In first bowl, mix instant pudding with 3 cups milk and set aside.
Then beat on mixer, butter, cream cheese and sugar until smooth.
Then add Cool Whip and pudding mixture.
In a large dish, add broken Oreo cookies (1/2 of them), then 1/2 mixture, then the rest of the Oreos and then the rest of the mixture.
Save enough single Oreos to garnish the top. Refrigerate 3 hours before serving.
Crush cookies and mix well with melted butter (reserve 1/4 cup for topping).
Put mixture in 9 x 13-inch pan.
Soften cream cheese and beat in milk, adding milk in small amounts.
When mixture is smooth and foamy, add pudding mixes.
Beat 1 to 2 minutes until thick.
Spread pudding on cookie mixture.
Spread Cool Whip on top of pudding.
Sprinkle reserved cookies on top of Cool Whip; chill or serve immediately.
Crumble Oreo cookies in a 9 x 13-inch container.
Prepare instant vanilla pudding as directed on boxes.
Pour over cookies. Refrigerate.
Top with Cool Whip before serving.
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.
Pour milk into large bowl. Add dry pudding mixes. Beat with a 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.
Great Substitute: Honey Maid Graham Pie Crust.
Step 1:
Crumble Oreo cookies (save enough for topping). Place crumbled Oreos in bottom of 9 x 13-inch pan.
Crush cookies; put aside.
Mix sugar, margarine, cream cheese and Cool Whip.
Mix pudding, milk and vanilla.
Then mix all together.
Layer in dish the cookies, filling, cookies, filling, etc.
Refrigerate before serving.
Whip topping; add to softened cream cheese.
Mix pudding with milk.
Beat these 2 together.
Crush cookies.
Put half in bottom of a 9 x 13-inch pan.
Pour pudding mixture over cookies; top with remaining cookie crumbs.
Enjoy!
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.
Combine 2 cups milk with both boxes of pudding.
In separate bowl, mix cream cheese with 1/4 cup milk.
It is best to leave cream cheese at room temperature before mixing in order to get all of chunks out.
Slowly combine 2 bowls and Cool Whip for final mixture.
Grind cookies with mixer and layer cookies, pudding, cookies, pudding, etc., topped with cookies.
Crush cookies and set aside.
(I use a food processor for this.)
Mix butter and cream cheese.
Add pudding, milk, powdered sugar, vanilla and Cool Whip.
Mix well with electric mixer.
Put Cool Whip lid in bottom of flower pot to keep crumbs from falling through the little hole.
Put a layer of cookies, then pudding, cookies, pudding, etc.
Save enough cookies to go on top so it will look like soil in your pot.
Add flowers (artificial) and worms (gummy worms).
Beat vanilla pudding with milk until thick.
Fold cool whip& oreos into pudding.
Spoon into crust.
Freeze pie.