ake is done, start making pudding. In a medium bowl, add
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.
Add Vanilla Wafers and 2 Oreos to your food processor and crush until they resemble sand.
In a smaller bowl, cream together softened 8 ounce cream cheese, butter, and powdered sugar.
In another larger bowl, mix pudding with milk.
Add pudding mixture to the cream cheese mixture.
Fold in all of the Cool Whip.
Layer into bucket in this order: sand, pudding, sand, pudding, etc.
Notes:
Allow to chill in fridge at least 1 hour before serving.
anilla pudding over Oreo crust.
Layer chocolate pudding over vanilla pudding.
Cover
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.
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.
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 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.
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.
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.
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.
Step 1:
Crumble Oreo cookies (save enough for topping). Place crumbled Oreos in bottom of 9 x 13-inch pan.
Beat vanilla pudding with milk until thick.
Fold cool whip& oreos into pudding.
Spoon into crust.
Freeze pie.
Mix together cream cheese, sugar and margarine.
Mix together instant pudding, milk and Cool Whip.
Mix cream cheese mixture and instant pudding mixture together.
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!
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.
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 blender add the milk, vanilla ice cream, Oreo cookies, chocolate syrup, Kahlua and Baileys. Blend on high until the mixture is smooth and creamy, and there are no lumps.
Pour the mixture into serving glasses. Garnish with extra Oreos, whipped cream and strawberries if desired. Serve immediately.
In large mixing bowl, mix pudding and milk; set aside.
In another bowl cream confectioners sugar, margarine, cream cheese and vanilla.
Add to pudding mixture and stir thoroughly.
Add Cool Whip and stir.
Crumble half the cookies on bottom of an 8 1/2 x 11-inch pan.
Pour pudding mixture over this.
Cover with other half of crumbled cookies.
Cover and refrigerate overnight.
Place 1 layer of Oreos in bottom of bowl, then 1 layer of chocolate pudding and then 1 layer of Cool Whip.
Continue repeating that same method until finished.
The last layer on top should be the Oreos.