Time 15m Yield 1 9 x 12 Pan, 10-12 serving(s) Number Of Ingredients 5 Steps:
Crush two rows of the first bag of cookies. You can put them in a ziplock-type bag and use a rolling pin, or you can use the bottom of a cup and crush them that way in a bowl. Whichever is easier. Layer these cookies in the bottom of a 9 x 12 pan and set it aside. Using a hand mixer, mix half the tub of whipped topping, ½ cup powdered sugar, the vanilla pudding and the cream cheese well, until blended. Spread this mixture over the cookies. Crush the remaining row of cookies from the first bag and sprinkle over this layer. Using a hand mixer, whip the remaining whipped topping for about 30 seconds, and spread this over the second layer of cookies. Crush two rows of the second bag of cookies, and spread over the whipped topping Garnish with the remaining row of cookies. I normally stand them up in the mixture, so half the cookie is standing up. Sprinkle with the remaining ½ cup of powdered sugar, and refrigerate until ready to serve.
Time 20m Yield 8 Number Of Ingredients 5 Steps:
Beat milk and pudding mix together in a large bowl with an electric hand mixer until thick and smooth, about 2 minutes; add crushed cookies and stir. Refrigerate pudding mixture until semi-set, about 10 minutes. Spread pudding mixture into the baked pie crust; top with whipped topping.
Time 1h Yield 1 pie, 12 serving(s) Number Of Ingredients 6 Steps:
Mix together crushed cookies and melted butter. Press 2/3 into bottom of oblong pan to make a crust. Layer ice cream on top of crust. Cover with chocolate topping. Sprinkle peanuts on top of chocolate. Add the rest of the cookie mixture on top. Spread Cool Whip on top of cookies. Freeze 2 hours and serve.
Time 3h25m Yield Eight to 10 servings Number Of Ingredients 13 Steps:
For the crust, preheat the oven to 350 degrees. Mix the chocolate cookie crumbs and the melted butter thoroughly. Press the mixture into a 10-inch pie plate, packing well. Bake for 10 minutes. Remove the crust from the oven and let it cool. For the filling, combine 2 cups of the milk, 1/3 cup of sugar, the vanilla extract and the egg yolks in a mixing bowl and whisk together well. Set aside. In a large saucepan, combine the remaining 1/2 cup of sugar with the cornstarch and stir in the remaining cup of milk. Bring to a boil, stirring, over medium-high heat. Whisk in the egg-yolk mixture and continue cooking and whisking until it returns to a boil. Whisk for 20 seconds longer, until it begins to thicken. Transfer the cooked cream to a mixing bowl. Add the unsweetened chocolate, chocolate chips and butter and whisk until melted. Stir in the chopped Oreo cookies and mix well. Pour the filling into the pie crust and cover directly with plastic wrap. Refrigerate for at least 3 hours. To serve, spread whipping cream over the top. Cut into slices and decorate each slice with an Oreo.
Time 4h20m Yield 8 Number Of Ingredients 4 Steps:
Reserve 8 mini sandwich cookies for garnish. Place remaining cookies in a food processor or plastic bag and crush coarsely. Stir crushed cookies into softened ice cream. Put ice cream mixture into cookie crust and place in the freezer until set, about 1 hour. Pipe whipped topping around the edge of the pie and top with the reserved cookies, standing on end. Freeze for 3 to 8 hours before serving.
Time 35m Yield 8 to 10 servings Number Of Ingredients 15 Steps:
Heat oven to 350 degrees. Add Oreos to the bowl of a food processor and process until fine crumbs form. Add melted butter and salt, and process until crumbs are evenly moistened. Tip mixture out into a 9-inch pie plate, and press crumbs evenly into bottom and sides of pan. Bake until crust is fragrant and set, about 12 minutes. Transfer to a rack to cool. Set a fine mesh sieve over a medium bowl. In a medium saucepan, whisk together granulated sugar, cornstarch, cocoa powder and salt. Pouring just a little at first, whisk the milk into the sugar mixture until you have a smooth paste. Gradually add remaining milk, whisking constantly. Whisk in egg yolks. Cook mixture over medium heat, whisking constantly, until it has thickened and just come up to a low boil, about 8 to 9 minutes. Continue to cook, stirring constantly, for 1 minute. Pour custard through sieve, pushing it through with a rubber spatula. Discard any solids. Stir in chocolate, butter and vanilla, and let it stand for 1 minute. Stir until smooth. Pour mixture into prepared crust. Let cool slightly, then cover loosely with plastic wrap and chill until firm, at least 6 hours. To serve, whip cream and confectioners’ sugar until soft peaks form. Top with whipped cream and sprinkle with crushed Oreos, if using.
