Benefits After the Russian Revolution

15-Minute Oreo Pie * 1 package Oreos * 1/2 stick butter (or margarine) * 1 1/2 cups cold milk * 2 packages (4-serving size) vanilla-flavored instant pudding * 1 8-oz. tub Cool Whip, thawed Crush 24 to 30 cookies (I’d recommend doing this in a blender or food processor. I tried using a rolling pin and zip top bag and it was a bit more time-consuming than it likely would be in a blender. ) Mix with melted butter and pressed onto the bottom and sides of a 9-inch pie plate. Beat milk and pudding together until thick (approximately 1 to 2 minutes). Carefully stir in whipped topping and blend well.Crush or chop at least 12 Oreo cookies and fold into the pudding mixture. Spoon onto crust. Garnish with Oreos and refrigerate for at least four hours. OREO ICE CREAM PIE| | Read more about it at www. cooks. com/rec/view/0,1937,150160-228199,00. html Content Copyright  © 2012 Cooks. com – All rights reserved. 1 pkg. Oreo cookies (lg. ) 5 tbsp. melted butter 1/2 gallon vanilla ice cream, softened 1/2 tbsp. vanilla 1 (13 oz. ) container Cool Whip 1/2 c. chopped nuts Chocolate syrupCrush Oreo cookies with rolling pin. Combine with melted butter and press into a greased 9 by 13 inch pan.Combine ice cream, vanilla and 1/2 of Cool Whip. Place on top of crust and freeze until firm. After frozen, spread rest of Cool Whip on top. Sprinkle with nuts and drizzle chocolate syrup over the entire surface of pie in a lacy pattern. Keep frozen. Serves 15. | * 32 OREO Chocolate Sandwich Cookies, divided * 1/4 cup butter or margarine, melted * 2 cups cold milk * 2 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling * 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided Directions 1. Finely crush 24 of the cookies; mix with butter.Press firmly onto bottom and up side of 9-inch pie plate. 2. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick. ) 3. Spoon 1-1/2 cups of the puddin g into crust. Gently stir 1/2 of the whipped topping into remaining pudding; spread over pudding layer in crust. Chop remaining 8 cookies; stir into remaining whipped topping. Spread over pie. 4. Refrigerate 4 hours or until set. One package of Oreo cookies One stick of butter or margarine Two eight ounce packages of cream cheese, softenedThree one ounce packages of instant vanilla pudding Four cups of milk ? tub of whipped cream Directions Before getting started, it is very important to take the cream cheese out of the refrigerator and let it soften for at least an hour. If the cream cheese is cold, it will not blend into a smooth mixture. Step 1 Place the Oreo cookies in a gallon size plastic bag, removing all the air before sealing it. Crush the Oreo cookies with a rolling pin or mallet. The Oreos do not need to be crushed into a fine powder, make sure and leave some chunks. Step 2Melt the butter. Mix the melted butter with about half the crushed Oreos. Press the mixture into the bottom of a 9 x 13 pan to for the pie crust. You can also use a regular pie plate if you prefer. Step 3 Mix the cream cheese, vanilla pudding, milk, and whipped cream. It is best to use an electric hand mixer on medium speed to get a smooth texture. Taste the mixture, you may want to add some sugar if you would prefer a sweeter flavor. Pour the mixture over the crust. Step 4 Pour the remaining crushed Oreos on top. Refrigerate for an hour or until cool. INGREDIENTS: (9-inch size) graham or cookie pie crust 8 ounces cream cheese, softened 1 cup powdered sugar 8 ounces instant vanilla pudding mix 16 ounces Cool Whip 1 1/2 cup milk 20 Oreo cookies, crushed 1 teaspoon vanilla extract DIRECTIONS: Beat cream cheese and sugar together. In another bowl, beat pudding and milk until thick. Add cool whip and vanilla to pudding. Add cream cheese mixture to pudding mixture, stirring well. Layer the cookies crumbs and the pudding mixture into crust beginning with a layer of cookie crumbs and res erving enough cookie crumbs to cover the top.