#3817 - Oreo Cheesecake Bites

(by Shirley McNevich)

36 regular Oreo cookies
1/2 cup butter
4 - 8oz. Philadelphia cream cheese (softened)
1 cup white sugar
1 cup Breakstone's sour cream
2 tsp. vanilla
4 eggs
4oz. Baker's semi-sweet baking chocolate

Finely crush 24 of the Oreo cookies (you can use a food processor, or place the cookies in a Ziploc bag and crush them with a rolling pin). Melt 1/4 cup of the butter. In a bowl add finely crushed Oreo cookies and melted butter--stir to mix. Press the mixture into the bottom of a foil-lined 9 x 13 cake pan. In a mixer add cream cheese--beat. Add white sugar--beat. Add sour cream and vanilla--beat. Add eggs--beat. Remove bowl from mixer. Finely crush the remaining 12 Oreo cookies and add the finely crushed cookies to the batter--stir to mix. Pour the batter evenly over the cookie crust. Bake at 325 degrees for 45 minutes or until center is almost set. Cool to room temperature. In a microwave safe bowl add the baking chocolate and 1/4 cup butter--microwave on high in 30 second increments, stirring in between, until mixture is melted and smooth. Cool the melted chocolate for a few minutes, then spread it evenly over the cooled cheesecake. Refrigerate overnight. The next day use the foil to remove the whole thing from the cake pan and place the whole thing on a cutting board. Cut the cheese cake into fudge-shaped squares and peel off/discard the foil. Keep squares refrigerated.

#3660 - Oreo Pretzel Sandwiches

(by Shirley McNevich)

4oz. Baker's white chocolate baking squares
18 original Oreo cookies
4oz. Philadelphia cream cheese (softened)
1 bag salted waffle pretzels

Using a blender or a rolling pin, crush the Oreos. In a bowl add softened cream cheese and crushed Oreos--mix well. Cover and refrigerate for 1 hour. Roll the Oreo mixture into 1 tsp. sized balls, then make a sandwich using two waffle pretzels as the top and bottom (with the Oreo mixture in between). Squeeze gently. Repeat until you've used up the Oreo mixture. Melt the baking chocolate according to box directions, then dip each sandwich and coat it in the white chocolate. Place completed sandwiches on wax paper--cool completely, then refrigerate. Keep them refrigerated.

#3432 - Oreo Cookie Frosting

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
2 cups Domino's powdered sugar
1 cup thawed Cool Whip
20 Oreo cookies (crushed)
1 tsp. vanilla

Place a few cookies in a Ziploc bag at a time--close the bag and smash the cookies with a rolling pin (just so they are in broken pieces and NOT pulverized). Repeat with all cookies. In a mixer add cream cheese--beat. Slowly add powdered sugar--beat. Add Cool Whip and vanilla--beat. Remove bowl from mixer--add crushed Oreo cookie pieces--stir to mix. If frosting is too thin add a little more powdered sugar--stir well. If frosting is too thick add a little milk--stir well.

#2193 - Layered Oreo Fudge Pie

(by Rita Malick - friend)

20 Oreo cookies
3 1/2 TBSP melted butter (more if necessary)
2 pints good quality vanilla ice cream
1 jar fudge ice cream topping
chopped peanuts

Place cookies in a Ziploc bag a few at a time--crush them fine using a rolling pin. Repeat with all cookies. In a bowl add crushed cookies and melted butter--stir to mix. Add more melted butter if needed. Press the cookie mixture into the bottom and up the sides of an ungreased pie plate. Freeze the crust for 1 hour. Place one container of ice cream on your counter until softened. Remove pie from freezer, spread softened ice cream over the crust, then return pie to freezer for 1 hour. Remove pie from freezer--spread a layer of chocolate fudge ice cream topping over first ice cream layer, then return to freezer for 1 hour. Place second container of ice cream on your counter until softened. Remove pie from freezer and spread second pint of softened ice cream over the fudge layer. Freeze the pie over night. Before serving, spread more fudge topping over the top and sprinkle chopped peanuts over the fudge topping. You may have to let the pie thaw a few minutes before cutting.

#1970 - Oreo Cream Frosting/Icing

(by Shirley McNevich)

1/2 box Domino's powdered sugar (1lb. size)
1 stick Parkay margarine
2 tsp. vanilla
milk
12 Oreo cookies (finely chopped)

In a mixer add Parkay and vanilla--beat. Slowly add powdered sugar--beat. Add crushed cookies--beat. Start by adding 2 TBSP milk--beat. Continue adding 1 TBSP milk and beating the mixture again until the frosting is the consistency that you desire. Once you have the desired consistency, beat on high for 2-3 minutes.

#1877 - Cookies 'n Cream Squares

(by Shirley McNevich)

50 Oreo cookies
1/4 cup Parkay margarine (melted)
4 - 8oz. Philadelphia cream cheese (softened)
1 cup white sugar
1 tsp. vanilla
4 eggs

Add 30 cookies to a Ziploc bag--crush them finely with a rolling pin (or you can use a food processor). In a bowl add finely crushed Oreos and melted margarine--stir until mixed. Press the cookie mixture into the bottom of a greased 9 x 13 cake pan. In a mixer add cream cheese, white sugar, vanilla and eggs--beat. Remove bowl from mixer. Add 20 cookies to a Ziploc bag--crush them coarsely with a rolling pin (or you can use a food processor). Measure 1 1/2 cups of the coarsely chopped cookies--add them to the cream cheese batter and stir with a spoon. Pour the cream cheese mixture over the prepared crust. Sprinkle all of the remaining coarsely chopped cookies evenly over the top. Bake at 350 degrees for 40 minutes or until center is almost set. Cool completely. Refrigerate overnight.

#1780 - Coffee Ice Cream Pie

(by Shirley McNevich)

18 Oreo cookies
1/3 cup melted butter
2 squares Baker's unsweetened baking chocolate
1/2 cup white sugar
1 TBSP butter
1 small can Carnation evaporated milk (NOT condensed)
1 quart premium quality coffee ice cream
1 tub Cool Whip (thawed)
1/2 cup chopped walnuts

Place Oreos in a Ziploc bag--seal the bag and crush the cookies finely using a rolling pin. In a bowl add crushed Oreos and melted butter--stir. Press the cookie mixture into the bottom/sides of a 9" pie plate. Put the pie plate in the refrigerator. Melt the baking chocolate over a double boiler--once melted add white sugar and 1 TBSP butter--stir until melted/smooth. Slowly add Carnation milk--stir/cook until mixture thickens. Remove from heat--let mixture cool to room temperature, then refrigerate until cold. Soften the coffee ice cream on the counter. Remove pie plate from refrigerator--fill the cookie crust with the coffee ice cream--smooth it out with a spatula. Place pie plate in freezer for 30 minutes or until ice cream is hard. Remove from freezer--spread the chocolate mixture over the top of the ice cream. Put the pie plate back in the freezer for 30 minutes. Remove from freezer--spread Cool Whip over the top of the chocolate, sprinkle chopped walnuts over the Cool Whip, then freeze the whole pie overnight.

#1634 - Cream Cheese Mud Cake

(by Shirley McNevich)

1 1/2 sticks softened Parkay margarine
1 1/2 cups flour
1 cup chopped nuts
4oz. thawed Cool Whip
1 - 8oz. + 1 - 3oz. Philadelphia cream cheese (softened)
1 cup Domino's powdered sugar
2 - 3.5oz. boxes Jell-O instant chocolate pudding mix
3 1/4 cups milk
1 - 8oz. thawed Cool Whip
2 cups crushed Oreo cookies

In a bowl add Parkay, flour, and chopped nuts--mix until it makes crumbs. Press the crumb mixture into a greased 9 x 13 cake pan. Bake at 350 degrees for 15-20 minutes or until lightly browned. Cool completely. In a mixer add both packs of cream cheese, powdered sugar and 4oz. of Cool Whip--beat. Spread the cream cheese mixture evenly over the cooled crust. In a bowl add both pudding mixes and milk--beat with a whisk. When pudding sets, scoop the pudding mixture over the cream cheese layer. Spread the 8oz. Cool Whip on top of the pudding mixture. Sprinkle the crushed Oreo Cookies all over the Cool Whip. Refrigerate until cold.

#1429 - Mini Oreo Cheesecakes

(by Shirley McNevich)

12 regular sized Oreo cookies + extra for crushing
1 - 8oz. Philadelphia cream cheese (softened)
1/2 cup white sugar
1 - 8oz. Cool Whip (thawed)

In a mixer add cream and white sugar--beat. Add Cool Whip--beat until smooth. Line cupcake pans with 12 paper cupcake liners and place one Oreo cookie flat on the bottom of each cupcake liner. Spoon the cream cheese mixture evenly on top of the Oreo cookies. Crush a few extra Oreo cookies and sprinkle the crushed cookies on top of the batter in each cupcake liner. Refrigerate overnight before serving.

#1331 - Frozen Cookies and Cream

(by Shirley McNevich)

4 squares Baker's semi-sweet baking chocolate
14 Oreo cookies
1 - 8oz. Philadelphia cream cheese (softened)
1/4 cup white sugar
1 tsp. vanilla
1 - 8oz. Cool Whip (thawed)

Melt the chocolate according to box directions--set aside. Spray a bread loaf pan with Pam. Place 8 Oreo cookies into a Ziploc bag and crush them with a rolling pin--sprinkle the crumbs on the bottom of the greased loaf pan. Place the other 6 Oreo cookies in a Ziploc bag--crush them with a rolling pin--set aside. In a mixer add cream cheese and white sugar--beat. Add vanilla--beat. Remove bowl from mixer--add thawed Cool Whip and stir with a spoon. Measure 1 1/2 cups of the cream cheese mixture--add the melted chocolate and stir until mixed. Spread the rest of the cream cheese mixture (the part without the chocolate) on top of the Oreo crumbs in the loaf pan. Sprinkle the rest of the crushed Oreos on top of the cream cheese mixture--use the back of a spoon to carefully press the crushed Oreos into the cream cheese mixture. Pour the chocolate cream cheese mixture over the top evenly. Cover the pan with foil and freeze overnight. The next day remove from freezer--cut into slices to serve.

#1279 - Frozen Orange Sherbet Pie

(by Shirley McNevich)

1 pint good quality orange sherbet (softened)
1 - 8oz. Cool Whip (thawed)
1 - 9" ready-made chocolate pie crust
1 cup chopped Oreo cookies (plus extra if you wish)

In a bowl add softened sherbet--stir until it's not lumpy. Add 1/2 of the Cool Whip--stir until well mixed. Pour the sherbet mixture into the ready-made chocolate crust. Use your hands to crumble enough Oreo cookies to make 1 cup. Spread the cookie pieces over the top of the pie--use the back of a spoon to press the cookie pieces into the sherbet mixture. Spread the rest of the Cool Whip on the top of the pie--smooth it out using the back of a spoon. Sprinkle more cookie pieces on top of the Cool Whip if you wish. Place pie in freezer overnight. When ready to serve, set the pie on the counter for a few minutes to make it easier to cut.

#1242 - Mississippi Mud Cake

(by Shirley McNevich)

1 - 15oz. bag Oreo cookies
1/2 cup Parkay margarine OR butter (melted)
1 - 8oz. Philadelphia cream cheese (softened)
1 cup Domino's powdered sugar
1 - 6oz. box Jell-O INSTANT chocolate pudding mix
1 - 6oz. box Jell-O INSTANT vanilla pudding mix
3 cups milk
2 - 8oz. tubs Cool Whip (thawed)

Place the Oreo cookies in a Ziploc bag a few at a time--crush with a rolling pin. Repeat with all cookies--measure 1 cup of the crushed cookies and set aside. Put the rest of the crushed cookies in a bowl with the melted margarine/butter--stir. Press cookie mixture into the bottom of a greased 9 x 13 cake pan. In a mixer add cream cheese and powdered sugar--beat. Add 1 of the Cool Whip tubs--beat. Spread the cream cheese mixture on top of the cookie crust in the cake pan. In a mixer add both chocolate and vanilla pudding mixes and the milk--beat on low until mixed, then beat until it starts to thicken. Add the second tub of Cool Whip to the pudding--beat. Spread the pudding mixture on top of the cream cheese mixture. Sprinkle the reserved cup of cookie crumbs over the top. Refrigerate until cold.

#1067 - Chocolate Cream Cheese Crunch

(by Shirley McNevich)

1 - 8oz. tub Cool Whip (thawed)
1 - 8oz. Philadelphia cream cheese (softened)
1 cup Domino's powdered sugar
3 cups milk (whole milk or 2%)
1 tsp. vanilla
1 bag Oreo cookies
4 TBSP softened butter
2 - 3.4oz. boxes Jell-O vanilla INSTANT pudding/pie filling

Place Oreo cookies in a Ziploc bag a few at a time--crush with a rolling pin so they are in small pieces (not crumbs). Continue with all cookies--set them aside. In a mixer add softened cream cheese, softened butter and powdered sugar--beat until smooth. SLOWLY add milk and both boxes vanilla pudding mix--beat until mixed, then beat on high until very smooth. Remove bowl from mixer--add Cool Whip to the pudding mixture and fold in using a wooden spoon. In a large glass serving bowl, start making layers with the crushed cookies, then pudding mixture--continue alternating until both have been used up--you should make sure you have enough crushed cookies left so that they can be the last layer on top. Refrigerate overnight.

#928 - Frozen Sundae Pie

(by Shirley McNevich)

15 Oreo cookies (crushed)
3 TBSP butter (melted)
1 - 8oz. Cool Whip (thawed)
1 cup cold milk
1 - 3.75oz. box Jell-O vanilla INSTANT pudding/pie filling
2 squares Baker's semi-sweet baking chocolate (melted according to box directions)
1/3 cup Eagle brand sweetened condensed milk

Crush the Oreos--add crushed Oreos and melted butter--stir. Press cookie mixture into the bottom and sides of a 9" pie plate. In a bowl add the regular milk and pudding mix--beat with a wire whisk. Reserve 1 cup of Cool Whip and add the rest of the Cool Whip to the pudding mixture--stir. Pour the pudding/Cool Whip mixture into the crust. Melt the chocolate according to box directions--add the Eagle milk to the melted chocolate--stir. Spoon the chocolate mixture over the top of the pie. Use a knife to marbleize the chocolate into the pudding mixture to make swirls. Freeze overnight. Top with reserved Cool Whip when serving.

#919 - Vanilla Oreo Delight

(by Shirley McNevich)

35 Oreo cookies
6 TBSP butter (melted)
1 - 8oz. Philadelphia cream cheese (softened)
1/4 cup white sugar
3 cups + 2 TBSP cold milk
1 - 8oz. Cool Whip (thawed)
2 - 3.75oz. boxes Jell-O vanilla INSTANT pudding/pie filling
1/3 cup Jif peanut butter

Place cookies a few at a time in a Ziploc bag--crush finely using a rolling pin--continue with all cookies. Place cookie crumbs in a bowl--add melted butter and stir. Press cookie mixture into the bottom of a greased 9 x 13 cake pan. Refrigerate the cake pan 30 minutes. In a mixer add cream cheese and white sugar--beat. Add 2 TBSP milk--beat. Remove bowl from mixer and add 1 1/4 cups of the Cool Whip--stir until mixed. Remove cake pan from refrigerator--spread cream cheese mixture on top of the cookie crust. In a bowl add both boxes of pudding mix and 3 cups of milk--beat with a wire whisk until blended. Add peanut butter to pudding mixture--mix well. Spread pudding mixture evenly over the cream cheese layer. Place the cake pan in the refrigerator for 30 minutes. Remove from refrigerator and add remaining Cool Whip on top. Cover with foil and refrigerate overnight.

#916 - Strawberry Oreo Cookie Whip

(by Shirley McNevich)

4 cups fresh strawberries
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1/4 cup lemon juice
1 - 8oz. Cool Whip (thawed)
8 Oreo cookies
1 TBSP butter (melted)

Line a bread loaf pan with foil. In a large bowl mash 2 cups of the strawberries with a potato masher. Add the Eagle brand milk to the strawberries--stir. Add lemon juice--stir. Add 2 cups of the Cool Whip--stir. Pour the strawberry mixture into the foil lined bread loaf pan. Crush the Oreo cookies finely into a small bowl--add the melted butter--stir. Spread the cookie mixture evenly over the top of the strawberry mixture. Use the back of a spoon to lightly press the Oreo cookie mixture into the strawberry mixture. Cover the top of the loaf pan with foil. Freeze the entire thing overnight. The next day remove it from the freezer, remove the foil from the top, and invert it onto a plate--if any of the foil sticks to it, peel it off. Frost the loaf with the other 2 cups of Cool Whip. Slice the remaining 2 cups of strawberries and arrange them on top of the Cool Whip frosting. Slice like bread to serve.

#886 - Oreo Grasshopper Pie

(by Shirley McNevich)

1 1/2 cups cold milk
1 - 3.5oz. box Jell-O INSTANT pistachio pudding/pie filling
2 cups Cool Whip (thawed)
6 Double stuff oreo cookies (either regular OR mint--your choice)
1 Oreo or Keebler ready-made chocolate cookie pie crust
1 square Baker's semi-sweet baking chocolate
extra crushed Oreos (optional)

Place the Oreos in a ziploc bag--coarsely crush with your hands or a rolling pin--set aside. In a bowl add pistachio pudding mix and cold milk--beat with a whisk until blended. Add 1 1/2 cups of the Cool Whip--stir. Add crushed cookies--stir. Spoon batter into the pie crust. Spread the remaining 1/2 cup of Cool Whip over the top. Sprinkle extra crushed Oreos over the top if you wish. Melt the chocolate according to package directions--drizzle melted chocolate over the top of the pie. Refrigerate overnight.

#875 - Black Mousse

(by Shirley McNevich)

1 1/2 cups cold milk
1 - 3.5oz. box Jell-O chocolate INSTANT pudding/pie filling
2 - 8oz. Cool Whip (thawed)
16 oreo cookies
2 cups canned cherry pie filling

In a bowl add pudding mix and milk--beat with a whisk until blended. Add 1 cup Cool Whip--stir lightly. With your hands, crush 10 of the Oreo cookies and add to the pudding mixture--stir. In a separate serving bowl, spoon in half of the pudding/cookie mixture that you just made. On top of that, add 1 cup of Cool Whip--smooth it out. Add 1 cup of the cherry pie filling on top of the Cool Whip--smooth it out. Add the rest of the pudding/cookie mixture on top--smooth it out. Add another 1 cup Cool Whip on top--smooth it out. Add the last cup of cherry pie filling on top of the Cool Whip--smooth it out. Crush the remaining Oreo cookies and sprinkle on top. Refrigerate overnight.

#868 - Chocolate Cookie Cake

(by Shirley McNevich)

1 box Duncan Hines Devil's food cake mix
Glaze: 4 squares Baker's semi-sweet baking chocolate, 1/4 cup butter (cut into small pieces)
Filling: 1 - 8oz. Philadelphia cream cheese (softened), 1/2 cup white sugar, 2 cups thawed Cool Whip, 12 Oreo cookies (crushed)

In a mixer, make the cake batter according to box directions. Pour half of the batter into each of two greased 9" round cake pans. Bake according to box directions. Remove from oven, let them cool for ten minutes, and remove both of the cakes on to plates and let them cool completely. Place Oreos in a Ziploc bag and crush with a rolling pin--set aside. In a mixer add cream cheese and white sugar--beat. Remove bowl from mixer--add Cool Whip and crushed Oreos--stir just until mixed. Place one of the cakes on a cake serving plate (top side down). Spread the cream cheese filling on the top of the cake. Place the other cake on top of the filling layer (top side up). Glaze: melt the chocolate in a microwave safe bowl in the microwave on high until chocolate is melted--remove from microwave and add butter--stir until blended. Let stand five minutes to cool and thicken. Spread the glaze on the top (NOT the sides) of the top cake.

#839 - Frozen Oreo Cookie Ice Cream Cake

(by Shirley McNevich)

24 crushed Oreo cookies (crush them with a rolling pin after placing them a few at a time in a Ziploc bag)
1/4 cup butter (melted)
1/2 gallon softened premium vanilla ice cream
1 - 14oz. can Eagle brand sweetened condensed milk
1/2 cup softened butter
1 - 16oz. can/bottle Hershey's chocolate syrup
1 tsp. vanilla
1 - 8oz. Cool Whip
1 cup chopped nuts (peanuts, pecans or walnuts)

Crush the Oreo cookies, then place them in a bowl. Add the 1/2 cup melted butter to the crushed cookies--mix. Press the cookie mixture into a 9 x 13 cake pan, then place the cake pan in the freezer for 1 hour. Remove the cake pan from the freezer and scoop the entire 1/2 gallon of vanilla ice cream evenly on top of the cookie crust. Return the pan to the freezer for another hour. While the pan is in the freezer, add the chocolate syrup, condensed milk, and softened butter to a saucepan over medium heat--stir and bring to a boil, then cook for 5 minutes. Remove saucepan from stovetop and immediately add the vanilla--stir. Let the syrup mixture cool to room temperature, then remove the cake pan from the freezer and pour the chocolate sauce on top of the vanilla ice cream. Return the pan to the freezer overnight. When ready to serve the next day, spread the Cool Whip on top of the ice cream cake and sprinkle the chopped nuts on top of the Cool Whip. Cut into squares and serve.