Make up mix according to package, but make mix a little thinner like pancake batter. Dip Oreos in batter and fry in hot grease. Drain and dust with confectioners sugar. One mix does a large bag of Oreos.
Put milk in bowl and dip a few Oreos in the milk.
Make a layer of cookies in a large pan.
Spread whipped topping over cookies.
Repeat the process of layers to the amount desired. Crumble 3 to 4 dry cookies on top of the last layer of whipped topping.
Melt almond bark following package instructions.
Drop in Oreos and turn to coat.
Lift out and let excess drip off.
Place on wax paper.
Cool for 30 minutes, then add decoration as desired.
I use the star tip with red icing to make a mock poinsettia and then add green icing leaf tip with a silver candy bead for shine.
The possibilities are only limited to your imagination.
Stores great in sealed tub and also mails easily.
food processor, process Golden Oreos to crumbs. Add 8 oz
ood processor, process 20 whole Oreos to fine crumbs. Add butter
Mix 2 packages (regular size) vanilla instant pudding with 3 1/2 cups milk (set aside).
Cream the cream cheese, powdered sugar and butter together.
Mix all mixtures together in \"large\" bowl with Cool Whip.
Crush Oreos.
Layer Oreos and mixture in a flowerpot, starting with Oreos and ending with Oreos on top for \"dirt.\"
Stick artificial flowers in pot and serve with small dirt spade.
Separate 12 Oreos; scrape off the cream and save it.
Crush finely the 12 Oreos.
Mix milk, cream cheese and Cool Whip.
Crush remaining Oreos and fold them along with the saved cream into the mixture.
Pour into a deep dish.
Sprinkle the saved Oreos on top so that no white shows and refrigerate.
Crush Oreos in food processor or blender until crumbs are fine.
Blend cream cheese, sugar and margarine until well blended. Fold in whipped topping until well blended.
Set aside.
Combine pudding, milk and vanilla and set aside.
Using medium plastic flowerpot, layer Oreos, whipped topping, pudding, Oreos, whipped topping and pudding and finish with Oreos.
Place silk flowers in center and chill until served.
Mix Oreos with melted butter (save 1 ounce without butter). Spread Oreos in a 9 x 13-inch pan.
Press firmly in pan.
Spread softened vanilla ice cream over Oreos.
Spread 2 jars hot fudge on top of ice cream, saving some hot fudge for garnish.
Spread Cool Whip over hot fudge.
To garnish, sprinkle 1 ounce Oreos and drizzle remaining hot fudge on top of Cool Whip.
Cut into squares to serve.
Crush Oreos; put one layer in bottom of 9 x 13-inch pan. (Save some of the crushed Oreos to sprinkle on top of cake.)
Mix pudding, milk and vanilla; pour over crushed Oreos.
Mix the cream cheese and margarine until smooth, then mix in powdered sugar and Cool Whip.
Put this mixture over the pudding mixture.
Put remaining crushed Oreos on top.
Crush Oreos and set aside. Blend pudding mix, milk and Cool Whip; set aside. In a large bowl, blend powdered sugar, cream cheese and margarine; add pudding mixture and blend well. In an unused 8-inch flower pot, layer 1/3 Oreos, 1/2 pudding mixture, 1/3 Oreos, 1/2 pudding mixture and 1/3 Oreos.
Crush Oreos in blender.
Reserve 1/3 C. for topping.
Melt butter and mix with Oreos.
Spread in 9x13 pan, place in freezer for 10 minutes.
Mix pudding with milk and ice cream, pour over Oreos. Place in fridge for 1 hour.
Top with Cool Whip and sprinkle with remaining Oreos.
Take all but 8 Oreos and crush.
Melt butter and mix with crushed Oreos and chopped pecans.
Line bottom of 13 x 9 x 2-inch pan with mixture.
Mix pudding as per box and with softened cream cheese.
Spread mixture over Oreos.
Top with Cool Whip.
Crush remaining Oreos and sprinkle over Cool Whip.
Set aside 12 Oreos; crush remaining Oreos.
Lightly spray 9 x 13-inch pan with cooking spray; press crushed Oreos into bottom of pan.
Slice ice cream and arrange on top of crushed Oreos to form second layer.
Top ice cream with syrup/fudge; spread whipping cream over syrup/fudge.
Crush the set aside 12 Oreos and layer over whipping cream.
In blender or by hand crush Oreos in one bowl. In another bowl, combine powdered sugar, cream cheese and butter. In another bowl, mix pudding, milk and
Cool
Whip. Combine all ingredients except Oreos. Put half the Oreos in the bottom of a dish and pour mixture over the Oreos then put the rest of the oreos on top and refrigerate.
Crush Oreos and set aside a small bowl of Oreos.
Pour the rest in a 9 x 11-inch pan.
Melt 1 cup margarine and pour over Oreos to form a crust.
Crush Oreos.
Mix Jello pudding according to directions. Fold in Cool Whip and half of crushed Oreos.
Pour into dish and cover with remaining Oreos.
Garnish with gummy worms. Refrigerate.
Blend Oreos (a few at a time) in a blender.
Set aside.
In a small bowl, mix margarine, cream cheese and powdered sugar.
Set aside.
In a large bowl, mix 2 (3 ounce) packages pudding mix and Cool Whip.
Add small bowl mixture.
In flowerpot, layer 1/3 Oreos, 1/2 mixture, 1/3 Oreos, etcetera.
End with Oreos on top. Garnish with gummy worms.
In bowl, soften cream cheese and blend in sugar.
In another bowl, blend milk and pudding until thick; add vanilla.
Blend both bowls together and fold in Cool Whip.
Crush Oreos in Ziploc bag until almost fine to look like dirt.
Layer 1/3 Oreos, 1/2 mixture, 1/3 Oreos, 1/2 mixture and 1/3 Oreos.
Gummy worms can be put in between layers.
Crush Oreos.
Set aside 1/3.
Mix 2/3 Oreos with 3 tablespoons melted butter.
Spread in 9 x 13-inch pan.
Set aside.
Melt remaining butter and chocolate.
Add vanilla, 2 cups powdered sugar and 2 eggs and mix.
Spread over Oreos in pan.
(I refrigerate for a short time to let the fudge sauce firm up.) Soften ice cream and spread it on top.
Sprinkle rest of crushed Oreos.
Freeze.