1/4 c. amaretto liqueur
2 tsp. unflavored gelatin (1 sm. pkg.)
1/2 c. sour cream (room temp.)
1 1/2 c. whipping cream
1 c. powdered sugar
3/4 c. ground toasted almonds

Combine amaretto and gelatin and heat until thoroughly dissolved, 2 to 3 minutes. Transfer to large bowl. Add sour cream, blending well. Stir in cream and powdered sugar, whip until stiff. Fold in almonds and spoon in shell. Refrigerate until set, at least 2 hours. Shell; blended Oreo cookies. For 2 recipes, use large package cookies and approximately 1 stick butter, melted.