First Layer:
Crumbled Oreo cookies and margarine.
Crush entire package of Oreos to fine consistency (potato masher works fine for this). Saving out 1/2 c. of Oreo crumbs for later use.
Mix remaining crumbs and melted margarine and press into bottom of 9x13 baking pan.
Push firmly with a spoon or spatula.
Place in refrigerator for 5 minutes.
hen with some of the Oreo mixture.
Then add a
Mix and press Oreo cookies (crushed) and 3/4 stick melted butter in 9 x 13-inch pan.
Soften vanilla ice cream and spread over Oreo crust.
Put in freezer and let harden.
Combine dates, water and salt in saucepan and bring to a boil, then simmer for 3 minutes.
Crush 1 dozen Oreo cookies.
Make crust in bottom of Pyrex dish (reserve approximately 2 tablespoons of crumbs to sprinkle on top).
Add the tiny marshmallows to date mixture and stir until dissolved, then add chopped pecans; stir well and pour over crust.
Top with Cool Whip.
Sprinkle with reserved crumbs.
Chill, then serve in squares.
Delicious.
In a mixing bowl, combine milk and pudding; mix until smooth. Add sour cream and Cool Whip; mix until blended.
Crush Oreo cookies, add to mixture and mix well.
Pour into serving dish and chill.
You may top with crushed cookies, if desired.
In an 8 x 8-inch pan put 17 to 20 Oreo cookies that have been finely crushed.
Squirt chocolate syrup generously on crumbs. Spread soft vanilla ice cream on top, about 1 pint.
Squirt a little more chocolate syrup on ice cream.
Then top that with 4-ounce container of Cool Whip and freeze.
Enjoy!
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.
Crush large bag of Oreo cookies (put in Ziploc bag
Mix first 6 ingredients together.
Crush Oreo cookies.
Place 1/2 of cookie mix in bottom of an 8-inch flowerpot.
Fill with pudding mixture; top with remaining cookies.
Add silk flowers and you have your surprise.
Completely grind entire package of Oreo cookies. I find that the
hour.
Prepare the oreo cheesecake layer by mixing the
Layer cookies, ice cream, fudge sauce and Cool Whip.
Sprinkle cookie crumbs on top.
Place in freezer for 1 to 2 hours.
Recipe can be doubled.
Crush the Oreo cookies.
It's easiest to put them in a Ziploc bag and crush with a rolling pin.
Melt the butter and pour over cookies.
Mix well.
Place 2/3 of crushed cookies on bottom of 9 x 13-inch pan; press firmly into pan.
In separate bowl, whip instant pudding and milk together.
Mix in softened cream cheese until well blended.
Add Cool Whip and blend well again.
Pour filling over cookies.
Top with remaining cookies.
Chill and enjoy.
To make the pudding, add both packages of pudding mix to the milk, and beat with a whisk for 2 - 4 minutes (until pudding is thoroughly mixed and thickened).
Pour pudding into a wide serving bowl and refrigerate for at least 15 minutes to set.
Once ready to serve, sprinkle worms over the pudding and evenly distribute crushed Oreo Thin Crisps on top.
Put pudding mixes and enough milk to make each (6 cups) in shaker or mixer and shake or mix until mixes are the consistency of pudding.
Break up the Oreo cookies into 9 x 12-inch cake pan. Pour pudding over the Oreo cookies and then spoon the Cool Whip over the pudding.
Enjoy.
Heat oven to 350 degrees F.
Prepare cake batter as directed on package. Mix cream cheese, egg and sugar until blended.
Spoon half the cake batter into 24 paper-lined muffin cups. Top each with about 1-1/2 teaspoon cream cheese mixture and 1 cookie; cover with remaining cake batter.
Bake 19 to 22 minutes or until toothpick inserted in centers comes out clean. Cool 5 minutes; remove from pans to wire racks. Cool completely.
Frost with whipped topping. Top with remaining cookies.
Crush Oreos into small crumbs.
Save 1/2 cup for top.
Mix the rest with melted butter and press into 9 x 13-inch pan.
Cut ice cream into slices and press on top of Oreos.
Heat hot fudge in microwave and pour over ice cream.
Add a layer of peanuts.
Cover and freeze.
Before serving, top with Cool Whip and remaining Oreo crumbs.
Crush cookies; mix with melted margarine.
Pat in bottom of 9 x 13-inch pan.
Slice ice cream; lay on top of cookies.
Stick in freezer for 5 minutes.
Put fudge topping over ice cream.
Top with Cool Whip and cherries.
Sprinkle with a little crushed cookie.
Freeze until ready to serve.
Crumble Oreo cookies.
Set aside.
Cream margarine and cream cheese.
Add sugar and mix well.
Set aside.
Beat dry pudding mix and milk, slowly add Cool Whip.
Combine first mixture with pudding mixture.
If flower pot has holes in bottom, line with wax paper. Alternate layers of Oreo (first), cream mixture, Oreo on top. Chill for 2 hours.
Insert silk flowers before serving.