Cookies N Cream Fluff Recipes

COOKIES 'N' CREME FUDGE

Steps:

• In heavy saucepan, over low heat, melt white chocolate squares, sweetened condensed milk and salt. Remove from heat; stir in crushed cookies.
• Spread evenly into wax-paper-lined 8-inch square pan. Chill 2 hours or until firm.
• Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

COOKIES 'N' CREAM FLUFF

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping and cookies. , Spoon into dessert dishes. Top with additional cookies if desired. Refrigerate until serving.

COOKIES AND CREAM FLUFF

Steps:

• Whisk milk and pudding mix together in a bowl until slightly thickened, about 2 minutes. Fold whipped topping and cookie chunks into the pudding. Spoon into dessert cups to serve.

COOKIES & CREAM FLUFF

Steps:

• Add chopped cookies to whipped topping in medium bowl; stir gently until well blended. Cover.
• Refrigerate at least 2 hours or up to 24 hours.
• Spoon into 6 individual dessert dishes to serve.

COOKIES & CREAM COOKIES

Steps:

• Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
• In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the cream cheese on medium-high speed until completely smooth and creamy. Add the butter and beat until combined (see photo for a visual), scraping down the sides and up the bottom of the bowl as needed. Add granulated sugar and brown sugar and beat on medium-high speed until smooth and creamy, about 2 minutes. Add the egg and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
• Add the dry ingredients to the wet ingredients and mix on low speed until combined. With the mixer running on low speed, beat in the white chocolate chips. Add the Oreos and beat on low speed or gently fold in with a rubber spatula or wooden spoon (dough is heavy) until combined. Cover and chill the dough for at least 2 hours in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
• Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
• Roll cookie dough, a heaping 1.5 Tablespoons of dough per cookie (I use this medium-size cookie scoop), and place 3 inches apart on the baking sheets. Bake for 12-13 minutes or until lightly browned on the sides. The centers will look very soft.
• Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more white chips or Oreo pieces into the tops-this is only for looks!
• Cookies stay fresh covered at room temperature for up to 1 week.

OREO FLUFF

Steps:

• PUDDING: Don't follow the pudding mix directions; instead, add the dry pudding mix and 1 cup of milk to a large bowl. Whisk until combined.
• WHIPPED TOPPING: With a silicone spatula, gently fold in the completely thawed topping. Fold in until completely incorporated, but don't over mix.
• OREOS: Coarsely chop up 24 Oreos (don't separate cookie from creme) (See Note 1) to small bite-sized pieces. Add those and the 1 cup marshmallows to the fluff salad. Gently fold to combine and coat the Oreos and marshmallows into the whipped topping.
• SERVE: Garnish the top of the salad with the leftover Oreos (I like to break up a few and crush a few for presentation). Cover and refrigerate until serving or eat right away if you want the Oreos to still have a bit of crunch. Best eaten within 1-3 days; store any leftovers in the fridge.

COOKIES 'N CREAM FUDGE

Steps:

• LINE 8-inch square pan with wax paper, extending paper over edges of pan.
• MELT white chocolate squares with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat; stir in crushed cookies. Spread evenly in prepared pan.
• CHILL 2 hours or until firm. Remove from pan by lifting edges of wax paper. Cut into squares.

COOKIES 'N' CREAM FLUFF

Steps:

• In a bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened. Fold in whipped topping and cookies. Spoon into dessert dishes. Top with additional cookies if desired.
• Refrigerate until serving.