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Ingredients

• ✓ oreo chocolate sandwich cookie
• butter
• margarine
• milk
• chocolate pudding mix
• whipped topping

Instructions

1. 1 Finely crush 24 of the cookies; mix with butter. Press firmly onto bottom and up side of 9-inch pie plate.
2. 2 Pour milk into large bowl. Add pudding mixes. Beat with wire whisk until well blended and thickened, about 2 minutes.
3. 3 Spoon 1 ½ cups of chocolate pudding 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. 4 Refrigerate pie until set, about 4 hours.

By Baker's

Ingredients

• ✓ oreo chocolate sandwich cookie
• butter
• margarine
• cream cheese
• sugar
• vanilla
• baking chocolate
• egg

Instructions

1. 1 Preheat the oven to 325 degrees F/165 degrees C (if using a silver 9-inch springform pan) or to 300 degrees F/150 degrees C (if using a dark nonstick 9-inch springform pan).
2. 2 Combine cookie crumbs and butter. Mix until evenly moistened; press firmly into the bottom of 9-inch springform pan.
3. 3 Beat cream cheese, sugar, and vanilla together in large bowl with an electric mixer on medium speed until well blended. Add melted chocolate; beat well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.
4. 4 Bake in the preheated oven until center is almost set, 55 to 60 minutes. Run the tip of a knife or metal spatula around the edges of the pan to loosen cake; cool before removing sides of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

By Baker's

Ingredients

• ✓ oreo chocolate sandwich cookie
• strawberry
• sweetened condensed milk
• lemon juice
• whipped topping
• butter

Instructions

1. 1 Line a 9x5-inch loaf pan with foil with the ends of foil extending over the sides of the pan.
2. 2 Mash 2 cups strawberries in a large bowl. Add condensed milk, lemon juice, and 2 cups whipped topping; mix well. Pour into prepared pan.
3. 3 Mix chopped cookies and butter. Spoon over whipped topping mixture. Cover with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze for 6 hours, or until firm.
4. 4 Invert dessert onto a serving plate when ready to serve; remove pan and foil. Spread remaining whipped topping onto top and sides of dessert.
5. 5 Slice remaining 2 cups strawberries; arrange over dessert. Store leftovers in the freezer.

By Cool Whip