br>Bake at 350*F for 24-30 minutes or until
ectric mixer on high for 2 minute. Add
This recipe has an interesting true story
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.
Crumble 1/2 package Oreo cookies and put in bottom of 9 x 13-inch pan.
Mix oleo, powdered sugar and cream cheese.
In another bowl, mix pudding, milk and Cool Whip.
Combine and pour over crumbled Oreo cookies.
Crumble remaining cookies and sprinkle on top of dessert.
Freeze until firm.
Crush cookies well.
Add melted oleo and mix.
Reserve 1 cup of the Oreo/butter mixture for topping.
Press remainder of mixture in a 9 x 13-inch pan.
Cut ice cream into layers or blocks (1 to 1 1/2-inches thick).
Put ice cream on top of cookie base.
Pour caramel topping on ice cream.
Cover with Cool Whip and sprinkle remaining Oreo/butter mixture on top.
Place in freezer.
Allow 10 to 20 minutes to thaw before serving.
Crush Oreo cookies and mix with the melted butter.
Press into 9 x 13-inch pan (save enough of mixture to sprinkle on top).
Press the ice cream over the cookie base.
Cover the ice cream with the fudge topping.
Cover the fudge topping with Cool Whip.
Top the dessert with the remaining cookie mixture.
You may add nuts anywhere you want to.
This dessert can be made ahead of time and refrozen until served.
he Crust Mix (from the Oreo dessert mix package) and margarine thoroughly
Crush Oreos (with icing) and mix with oleo.
Set aside 1/2 cup.
Spread rest of cookie mixture in 9 x 13-inch ungreased pan. Cook pudding and let stand for 5 minutes.
Pour over Oreo crust and put in refrigerator until firm.
Cover with Cool Whip and sprinkle with Oreo mix that you set aside.
Chill.
Prepare brownie mix according to package directions in 9 x 13-inch pan.
Remove from oven and cool completely.
Chop Oreo cookies (2 cups) and mix with 1 1/2 bowls of whipped topping. Spread Oreo mixture on top of brownie.
Chop Reese's cups and sprinkle on top of Oreo mixture.
Drizzle ice cream topping over top.
Use remaining whipped cream to garnish.
Press crushed cookies and butter into 9 x 13-inch pan.
Cream the cheese.
Add pudding.
Spread over crushed cookies.
Top with Cool Whip.
Crush the 12 cookies and sprinkle over top.
Chill for several hours.
Crush cookies (keep aside a handful for topping).
Melt margarine and mix with cookies in 9 x 13-inch dish.
Press to bottom of dish.
Mix cream cheese and sugar until smooth; fold in 1/2 of Cool Whip.
Spread over cookie crust.
Mix pudding with milk and pour over cream cheese layer.
Spread Cool Whip on top. Sprinkle with crushed cookies on top.
Enjoy!
Crush 18 cookies; mix with butter; press into bottom of an ungreased 9x9 dish.
Beat cream cheese, peanut butter and 1 cup powdered sugar until creamy.
Stir in half the whipped topping; spread over crust.
Sprinkle with the chopped peanut butter cups.
In second bowl, beat milk, pudding mix and the rest of the powdered sugar on low for 2 minutes.
Fold in remaining whipped topping.
Spread over the peanut butter cups.
Crush the 4 remaining Oreos; sprinkle on top.
Cover and refrigerate for 4 hours.
Pat 1 pound Oreo cookies, crushed, into a 9 x 13-inch pan.
Mix ice cream, softened, with Cool Whip and 1/2 pound crushed Oreo cookies.
Spread ice cream mixture over Oreo layer, then drizzle one can of Hershey's syrup over ice cream layer.
Freeze until firm and serve.
Combine and mix cookie crumbs and butter in bowl.
Press into 9 x 14-inch pan.
Slice ice cream and press over cookie mixture. Spread with Cool Whip.
Drizzle with chocolate syrup and top with pecans.
Cover with foil; freeze for several hours.
Crush cookies; save one cup for topping.
Mix remaining cookies with melted margarine and press into 9 x 13 x 2-inch pan or baking dish.
Blend cream cheese, sugar and 2 cups Cool Whip; put on top of cookies.
Mix 3 cups milk and pudding; spread on top of cream cheese layer.
Top with remaining Cool Whip and sprinkle reserved cup of cookie crumbs on top.
Line crumbled Oreos on the bottom of 9 x 13-inch pan.
Slice vanilla ice cream and place on top of crumbled Oreos.
(Put in freezer while mixing the following.)
Put 4 ounces chocolate squares, evaporated milk, butter and sugar in saucepan.
Boil for 4 minutes.
Remove from heat, add vanilla and let cool.
Pour over ice cream and freeze before serving.
Take out of freezer a few minutes before serving.
Chop cookies in blender or in a plastic bag with a rolling pin.
Reserve 3/4 cup chopped cookies for garnish. Melt butter and mix with remaining cookie crumbs.
Pack in a 9 x 13-inch pan. Spread softened ice cream over cookies, drizzle fudge topping over the ice cream and spread Cool Whip over the fudge topping. Sprinkle the reserved cookie crumbs over the Cool Whip.
Freeze for at least one hour.
Remove from freezer and thaw for a few minutes before serving.
Place crushed cookies in 9 x 9-inch pan and save some for top. Add ice cream; top with Cool Whip.
Sprinkle remainder of crushed cookies and nuts over top.
Freeze 3 hours before serving.
In saucepan, combine chocolate, milk, 1/4 cup butter, sugar and salt.
Boil for 3 minutes, stirring constantly.
Let cool for 30 minutes.
Add vanilla.