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.
Mix first 5 ingredients.
Add whipped cream.
Pour into Oreo cookie pie crust.
Sprinkle with Oreo cookie crumbs.
Freeze and serve.
our mixture into the prepared Oreo cookie pie crusts.
Pour the cherry
In large bowl, combine cream cheese and instant pudding with beater until smooth.
Add powdered sugar, hersheys, and milk, mix.
Fold in whipped topping.
Add oreo cookie crumbs and mix well.
Pour into pie shells.
Refrigerate overnight but at LEAST 6 hours.
Use hershey's syrup in a crosswise motion to decorate top of pie.
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.
Let ice cream soften.
Crush cookies in a bowl.
Add ice cream.
Mix well.
Pour into cookie crust.
Freeze.
Mix: Milk, pudding mix, and 1/2 tub of whipped cream until thick and creamy.
Refrigerate for 1-2 hours.
Pour mixture into pie crust.
Spread the remainder of whipped cream over the filling.
Twist off Oreo tops and top them around the entire pie (a total of about 8 Oreo tops all around; 1 per slice).
That's it!
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.
Soften ice cream slightly.
Press half of the ice cream into cookie pie shell.
Top with whole jar of fudge sauce (do not heat). Add the rest of the ice cream, mounding it up.
Press sliced almonds all over top of pie; putting the pie on a cookie sheet is less messy.
Freeze immediately.
Work quickly so ice cream doesn't run all over.
Pour milk into a medium bowl.
Add dry pudding mixes, and beat with wire whisk for 2 minutes or until well blended (mixture will be thick).
Spoon 1 1/2 cups of pudding into 6 ounce Oreo Pie Crust, to with nutter butter cookies.
Gently stir 1 1/2 cups whipped topping into remaining pudding, spoon over pie.
Refrigerate for 3 hours, and top with remaining whipped topping just before serving.
ake at 350 degrees F for 45 minutes or until set
blend all ingredients but strawberries,sprinkles, half of the butterscotch chips and pie crust in blender.
pour in pie crust.
add strawberries.
add remaining chips.
add sprinkles.
serve.
ectric mixer on high for 2 minute. Add
Pour milk into large bowl. Add dry pudding mixes and beat with wire whisk for 2 minutes until blended.
Spoon 1 1/2 cups pudding onto the bottom of the crust.
Stir 1/2 of the whipped topping into the remaining pudding.
Spoon mixture on top of pudding in crust.
Top with remaining whipped topping.
Refrigerate 3 hours or until set.
Let ice cream slightly soften. Spread 2 c. of ice cream in pie shell; sprinkle with 1 c. cookies crumbs. Repeat with remaining ice cream and cookies crumbs. Freeze for 2 hours.
ver and refrigerate the pasty for about 30 minutes or
Mix crushed cookies with melted butter; press into the bottom of a 12-inch pie taker.
Spread ice cream over top of cookies. Pour fudge topping in even layer over ice cream.
Spread whipped topping over fudge.
Garnish with chocolate curls or Oreo cookie mini's, if desired.
Put in freezer for 2 hours before serving.
emon juice and continue beating for 1 minute.
Blend in
Note: The 1 1/3 pounds should be larger broken up cookie crumbs. The optional crumbs should be finer.
In a large mixer, beat the cream cheese until smooth while adding the milk and juice.
Fold in the topping and large cookie crumbs then pour into the crusts and chill. You want them firm.
Garnish as desired.
In large bowl combine all the ingredients except the toppings and crust. Blend with a hand mixer.
Gently fold in whipped topping; pour into prepared crust and freeze for 2 hour.
Once frozen, drizzle with ice cream topping and re-freeze for 20 minutes.
Thaw slightly before serving and cut into thin slices because this is a rich pie.