Crush cookies into crumbs.
Melt butter and mix with cookies. Press into bottom of container (9 x 12-inch).
Mix cream cheese, sugar and 1/2 Cool Whip.
Spread over the crust and chill 20 minutes.
Mix separately pudding with milk and spread on.
Chill. Put rest of Cool Whip over pudding and sprinkle remainder of cookie crumbs on top.
Roll cookies to make crumbs.
Melt margarine; mix with crumbs and spread in pan (9 x 13-inch).
Save some crumbs for top of dessert.
Mix cream cheese and 3 cups milk.
Add pudding mix; mix well and pour over crust.
Spread Cool Whip over pudding mixture; top with remaining crumbs.
Makes 18 to 20 servings.
ectric mixer on high for 2 minute. Add
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.
Remove frosting from center of cookies.
Crush cookies with rolling pin.
Put cookie crumbs in medium bowl, reserving 1 cup crumbs for topping.
Add melted butter to cookie crumbs and mix well.
Press in bottom of 9 x 13-inch pan.
Bake at 350\u00b0 for 5 minutes; cool.
Combine Oreo crumbs and oleo, reserving about 1/2 cup of crumbs for topping.
Place in a 9 x 13-inch pan.
Pat down to make a crust.
Refrigerate for 1 hour.
Crush Oreo cookies and add melted butter; pat into bottom of dish.
Add powdered sugar to soft cream cheese.
Add 1/2 of Cool Whip and stir, then put on top of Oreo crust.
Mix pudding and milk.
Add on top of cream cheese layer, then add remaining Cool Whip on top of pudding layer.
Sprinkle cookie crumbs on top for decoration.
Keep in refrigerator overnight.
Crush up cookies with a rolling pin.
Pour melted butter over cookie crumbs.
Press half of crumbs into bottom of 9 x 13 baking dish.
Reserve remaining crumbs for topping.
Beat 1 1/2 cups milk with cream cheese until mixture is fluffy.
Add pudding and remaining milk and mix well.
Fold whipped topping into pudding mixture.
Spread pudding mixture over cookie crumbs.
Spread reserved crumbs over pudding layers.
Chill and serve.
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.
often.
Reserve a few cookie crumbs for topping.
About 1
side 1/4 of the cookie crumbs for topping. Add margarine (melted
Chop cookies finely.
Mix with melted butter in a bowl.
Press into glass 9 x 11-inch baking dish, reserving 1/2 cup for topping. Beat cream cheese, confectioners sugar and 2 cups whipped topping in mixer bowl until smooth. Spread mixture over cookie crust. Prepare pudding mix using package directions.
Pour over cream cheese layer. Top with remaining whipped topping. Sprinkle with reserved cookie crumbs. Chill for 2 hours before serving.
Reserve 1/2 cup cookie crumbs.
In a saucepan, melt margarine and chocolate chips.
Stir until smooth in consistency, then add eggs.
Blend well.
In bottom of 9 x 13-inch pan, place cookie crumbs; pour chocolate mixture over crumbs.
Sprinkle with chopped peanuts.
Chill about 1 hour.
While the mixture is chilling, let ice cream soften.
Spread ice cream over the chocolate mixture and sprinkle with 1/2 cup cookie crumbs on top.
Cover with foil and freeze.
Can be frozen indefinitely, if you can resist!!
Mix butter and 3/4 of the Oreo cookies together.
Press into bottom of a 9 x 13-inch pan.
Mix milk, cream cheese and pudding; pour over cookie crust.
Top with Cool Whip.
Sprinkle with remaining cookies on top.
Refrigerate overnight.
Pour melted butter over crushed cookies and mix together. Spread 1/2 of mixture in pan and place in refrigerator for 20 minutes.
(Save 1/2 of mixture for topping.)
Mix cream cheese, 1/2 Cool Whip and confectioners sugar.
Spread over cookie crust.
Mash Oreo cookies in blender.
Mix together cookies and butter.
Press into a 9 x 13-inch cake pan.
Freeze.
Later, soften ice cream and spread over the Oreo crust.
Spread on top of ice cream the syrup.
Spread on top of syrup a large carton of Cool Whip.
Sprinkle the top with more crushed cookies and nuts. Serves 12.
Mix melted margarine with crushed cookies.
Pour into 9 x 13-inch pan, saving 1 cup for topping.
Stir pudding into milk. Stir Cool Whip into pudding mixture and spread on the cookie crust. Sprinkle top with balance of cookie crumbs and refrigerate.
Place one Oreo cookie as the base. Put one
Mix melted margarine and all but 1/2 cup of crushed Oreo cookies. Press in bottom of large covered dish. Chill until firm. Combine cream cheese, half whipped topping and sugar. Mix until smooth. Spread over cookie crust. Mix instant pudding and milk until thick and smooth; spread over cream cheese mixture. Spread remainder of whipped topping on top of pudding; sprinkle reserved half cup of cookie crumbs on top. Refrigerate until time to serve.
Crush Oreo cookies; set 1/2 cup crumbs aside.
Mix melted butter with rest of crumbs and press into bottom of 9 x 13-inch pan.
Spread softened ice cream over cookie crumbs; freeze.
When ice cream is frozen, spread chocolate fudge on top and then Cool Whip.
Sprinkle remaining 1/2 cup cookie crumbs over Cool Whip. Freeze until serving.