Time 1h20m Yield 16 Number Of Ingredients 7 Steps:

Heat oven to 350 degrees F. Prepare cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 minutes. Invert onto wire racks; gently remove pans. Cool cakes completely. Microwave chocolate and butter in small microwaveable bowl on high 2 minutes. or until butter is melted. Stir until chocolate is completely melted. Cool 5 minutes. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in whipped topping and crushed cookies. Stack cake layers on plate, filling with cream cheese mixture. Spread top with chocolate glaze; let stand 10 minutes or until firm. Keep refrigerated.

Time 1h Yield 24 Number Of Ingredients 7 Steps:

Crush cookies into bite size pieces. Reserve 1 cup for top. Melt butter and mix with rest of cookies. Press into 9x13 pan. Put in freezer for 5 minutes. Blend 1/2 of the whipped topping, all of the cream cheese and confectioners’ sugar. Spread over crust and place cake back in freezer. Prepare instant pudding with the milk according to package directions then spread over top of cake. Spread the remaining whipped topping on top of the pudding then sprinkle with the remaining cookies. Keep cake refrigerated.

Time 6h25m Yield 16 Number Of Ingredients 7 Steps:

Heat oven to 350 degrees F. Crush 28 cookies finely; coarsely chop remaining cookies. Mix crushed cookies with butter; press onto bottom and 2 inches up side of 9-inch springform pan. Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chopped cookies. Pour into crust. Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Time 1h20m Yield 16 Number Of Ingredients 7 Steps:

Heat oven to 350 degrees F. Prepare cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely. Microwave chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies. Place 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze; let stand 10 min. or until firm. Keep refrigerated.

Time 2h10m Yield 8 Number Of Ingredients 12 Steps:

Heat oven to 375°F. Grease bottom and side of 8-inch round pan with shortening; lightly flour. In medium bowl, beat flour, sugar, baking soda, butter, water, chocolate and egg with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 1 minute, scraping bowl occasionally. Stir in broken cookies. Spread in pan. Bake 25 to 30 minutes or until cake springs back when touched lightly in center. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour. Cut cake horizontally in half. Place bottom layer on serving plate. Spread with frosting. Top with remaining layer. In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 10 to 15 seconds or until chocolate can be stirred smooth and is thin enough to drizzle. Drizzle chocolate over top of cake. Sprinkle with coarsely broken cookies.

Time 15m Yield 16 serving(s) Number Of Ingredients 8 Steps:

Mix butter and crushed cookies. Press into the bottom a 9"x13" pan using parchment or waxed paper. Mix cream cheese and confectioner’s sugar well. Fold in 8 oz Cool Whip. Spread mixture on crust. Mix both pudding mixes together with milk. Spread on cream cheese mixture. Top with remaining 8 oz Cool Whip and sprinkle with cookie crumbs. Chill at least a day. The longer you chiil it, the firmer it gets.

Time 1h10m Yield Serves 12 Number Of Ingredients 11 Steps:

Preheat your oven to 160C/fan 140C/gas 3. Grease and line 2x20cm sandwich tins. Mix the flour, sugar and cocoa together. Melt the chocolate and butter and 200 ml water together over a low heat, then beat this along with the eggs into the dry ingredients. Pour into the two sandwich tins, and bake for approximately 40 mins, until well risen, and a skewer inserted in the middle comes out clean. Transfer to wire racks and allow to cool. While the cake is cooling, make the buttercream. Beat the butter until creamy, then add 300g of the icing sugar and vanilla. Mix well. An electric mixer is really useful here! You may find the mixture a bit dry - if so, add a tablespoon of milk at a time. If the mixture is too wet, add a little more icing sugar. Blitz all but one of the cookies in a food processor. Mix half of the cookie crumbs into the buttercream, and reserve the other half. Spread the butter icing between the two cakes, and over the top of them when sandwiched together. Sprinkle the remaining cookie crumbs over the top. You could add mini oreos to decorate of you like! Eat the reserved cookie with a glass of milk, to reward yourself for all your hard work!