MAKE OREO PIE CRUST:
Preheat oven to 350
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.
Let ice cream soften.
Crush cookies in a bowl.
Add ice cream.
Mix well.
Pour into cookie crust.
Freeze.
Beat the cream cheese and powdered sugar until smooth.
Beat in peanut butter and milk until smooth. Fold in whipped topping. Pour into Oreo cookie crust. Sprinkle with grated chocolate, if desired.
ectric mixer on high for 2 minute. Add
Crust:
Mix 2 cups cookie crumbs, melted butter, brown sugar,
Take about 10-15 Oreo Cookies and crush them up until they make at least one cup.
Crush a few more to put on top of pie.
Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.
Gently stir in whipped topping and crushed cookies.
Spoon over crust and then cover.
Refrigerate for 1 hour or so until it sets up.
Sprinkle extra crushed cookies on top.
Refrigerate any leftovers.
b>for baking times).
For the crust; in a bowl mix together crushed cookie
Crush Oreo cookies, reserve 1/2 c for topping.
Mix remaining crumbs with melted margarine and press into the bottom of a 9 x 13 pan.
Refrigerate for 1 hour.
Mix powdered sugar and cream cheese, then fold in half of cool whip.
Spread over cookie crust.
Make pudding with 1 3/4 cups milk and pour over cream cheese layer.
Top with remaining cool whip and sprinkle with reserved cookie crumbs, and refrigerate 1 more hour before serving.
Serves 24.
wrap in plastic and refrigerate for at least 2 hours or
10 inch springform pan. For the crust, process the cookies in
Crust:
Butter 10\" springform pan.<
Mix Oreo cookie crumbs (reserve 1/4 cup of crumbs for the top)and melted margarine. Pat into a 9 x 13 pan. Freeze until set. Spread ice cream onto the crust. Refreeze. Spread fudge topping on top and sprinkle with the reserves oreo cookie crumbs.
Crush cookies.
Reserve 1/2 cup for garnishing.
Add margarine to crushed cookies and press in bottom of 13 x 9-inch pan.
Mix cream cheese and powdered sugar; beat well.
Fold in 1 cup Cool Whip.
Spread on top of cookie crust.
Chill for 30 minutes.
Melt candy bars in double boiler.
Add as many almonds that you want and 8 ounces of Cool Whip.
Stir and put in Oreo cookie pie crust.
Add the rest of the Cool Whip.
Top with some more almonds and Magic Shell topping and then freeze it for a few hours or overnight.
Crush cookies.
Reserve 1/2 cup for topping.
Mix rest of cookies and margarine.
Press into 9 x 13-inch pan.
Let cool until firm.
Mix cream cheese, powdered sugar and 1 container Cool Whip.
Spread on top of cookie crust.
Let cool until firm. Prepare pudding as directed on package.
Spread over cheese mixture.
Let cool until firm.
Top with remaining Cool Whip. Sprinkle rest of cookie crumbs over top.
Combine crushed Oreo cookies and melted margarine.
Pat in 9 x 13-inch pan; refrigerate for 1 hour.
Combine Cool Whip, cream cheese and sugar.
Spread over top of cookie crust.
Refrigerate for 1 hour.
Mix pudding and spread over the top.
Refrigerate.
Place one Oreo cookie as the base. Put one
Crush cookies.
Reserve 1/2 cup for garnishing.
Add melted margarine to crushed cookies and press mixture in bottom of a 9 x 13-inch pan.
Mix cream cheese and powdered sugar, beating well. Fold in 1/2 cup of Cool Whip.
Spread on top of cookie crust. Chill for 30 minutes.
Mix pudding with milk and spread on top of cream cheese mixture.
Chill for 1 hour.
Top with remaining Cool Whip and sprinkle with
1/2 cup
reserved
crushed cookies.
Melt margarine.
Crumble Oreos, except for 1 cup of cookie crumbs.
Mix Oreos and margarine together.
Spread into a 9 x 13-inch pan.
Spread softened ice cream over cookie crust.
Pour chocolate fudge over the layer of ice cream and then spread the Cool Whip.
Sprinkle remaining cookie crumbs on top.
Freeze overnight.
Yum!!!