|Great Chefs of the Aspen Saturday Market|
|by Maggie S. Dorrough|
Born in Colorado Springs, Colorado, daughter of John and Susan Dorrough, Maggie Dorrough is a fifth generation Coloradoan, who has made Aspen her ...
21 - 30 of 36 for oreo cookie salad
Arrange in layers: 1/2 of cookies in bottom of ... cover with cookies on top. Refrigerate several hours or overnight. Add flowers and use trowel to serve.
Blend together buttermilk and dry pudding mix. Then add drained oranges and Cool whip and the crushed cookies. Refrigerate.
Add buttermilk to ... Discard centers of Oreo cookies. Break up ... a flower pot with additional Oreos crushed on top. You can garnish with gummi worms.
Mix together buttermilk and pudding mix. Fold in Cool Whip. Add oranges and cookies.
Mix above items together in salad bowl.
Mix pudding according ... cream cheese. Crush cookies in blender. Layer ... a pail. Top off with cookie crumbs and add gummy worms - add plastic shovel.
Drain all fruit; ... Cool Whip. Crumble cookies. Do not mix ... serve. Put fruit-Cool Whip mixture in serving dish. Add crumbles over top. Serves 15-20.
Mix the buttermilk and pudding together. Add fruit and Cool Whip. Crush cookies. Put 3/4 in salad and remaining on top.
Scrape filling from Oreo cookies; save the ... cheese, powdered sugar, and cookie filling; mix milk and pudding and Cool Whip. Add to cream cheese mixture.
Place Oreo cookies in a brown paper bag and crush. Fold crushed cookies into Cool Whip. Refrigerate 1 hour before serving.
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