Oreo Cookie Cake Recipes

GIANT OREO COOKIE CAKE

Steps:

• Heat oven to 350 degrees F.
• Prepare cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 minutes. Invert onto wire racks; gently remove pans. Cool cakes completely.
• Microwave chocolate and butter in small microwaveable bowl on high 2 minutes. or until butter is melted. Stir until chocolate is completely melted. Cool 5 minutes. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in whipped topping and crushed cookies.
• Stack cake layers on plate, filling with cream cheese mixture. Spread top with chocolate glaze; let stand 10 minutes or until firm. Keep refrigerated.

OREO® COOKIE CAKE

Steps:

• Crush cookies into bite size pieces. Reserve 1 cup for top. Melt butter and mix with rest of cookies. Press into 9x13 pan. Put in freezer for 5 minutes.
• Blend 1/2 of the whipped topping, all of the cream cheese and confectioners' sugar. Spread over crust and place cake back in freezer.
• Prepare instant pudding with the milk according to package directions then spread over top of cake. Spread the remaining whipped topping on top of the pudding then sprinkle with the remaining cookies. Keep cake refrigerated.

CHOCOLATE-COVERED OREO COOKIE CAKE

Steps:

• Heat oven to 350 degrees F.
• Prepare cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
• Microwave chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies.
• Place 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze; let stand 10 min. or until firm. Keep refrigerated.

OREO COOKIE CAKE

Steps:

• 1. In a bowl, combine Oreo cookie crumbs (that have been crushed in a food processor) with melted butter; mix well. Press all but 1/2 cup of crumbs into bottom of glass 13x9 baking dish.
• 2. In a separate bowl, blend cream cheese and powdered sugar with an electric mixer until smooth. Fold in one container of Cool Whip. Spread over the crumbs in glass dish.
• 3. In a separate bowl, mix pudding and milk until smooth a slightly thickened. Pour over other 2 layers in glass dish; spread evenly.
• 4. Spread other container of Cool Whip over pudding layer. Sprinkle with reserved 1/2 cup of Oreo crumbs from step 1. Refrigerate until ready to serve. *NOTE* This gets better tasting as time passes so make a day before serving for best results!

OREO CAKE

Steps:

• Butter and flour three six inch pans. I use cake strips on my pans for more even baking as well. Preheat oven to 340F
• In a standing mixture fitted with a paddle attachment, beat butter until light and fluffy.
• Sift the dry ingredients together in a large bowl.
• Beat the dry ingredients into the butter until well incorporated, scrape the bowl at least once.
• Beat the wet ingredients together in a medium bowl.
• Add the wet to the butter mixture and mix until just combined. Fold in the crushed Oreos at the very end and mix until just combined.
• Divide the mixture evenly into the cake pans
• Bake at 340 for about 25-30 minutes or until the centers are springy to the touch.
• Beat the butter until light and fluffy. Add the confectioners' sugar and cream and mix.
• Reserve about a cup of the buttercream for the white dollops. Which will be piped with an 869 tip.
• Mix in the crushed Oreos into the large batch of buttercream.
• Melt chocolate and cream together on low heat. Whisk together and set aside. You might need to add more or less cream to achieve the desired consistency.
• Oreo buttercream goes between each layer as well as a swirl of chocolate. Don't go overboard with the ganache as it will overpower the other flavors.
• Coat outside with buttercream and smooth.
• Add a skirt of crushed Oreos at the bottom of the cake.
• Pour the ganache on top and allow to drip. Smooth top with an offset spatula.
• Pipe white buttercream dollops on top with an 869 tip

OREO COOKIE CAKE

Steps:

• Mix butter and crushed cookies. Press into the bottom a 9"x13" pan using parchment or waxed paper.
• Mix cream cheese and confectioner's sugar well. Fold in 8 oz Cool Whip. Spread mixture on crust.
• Mix both pudding mixes together with milk. Spread on cream cheese mixture.
• Top with remaining 8 oz Cool Whip and sprinkle with cookie crumbs.
• Chill at least a day. The longer you chiil it, the firmer it gets.

OREO™ COOKIE CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch pan with cooking spray. In a large bowl, combine chopped cookies, chocolate chips, flour and margarine. Set aside.
• Mix cake according to directions on package. Pour half of cake batter in pan. Sprinkle approximately 2 cups of the cookie mixture on top.
• Pour rest of cake batter over layer of cookies. Sprinkle remainder of cookie mixture on top.
• Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until toothpick inserted into center of cake comes out clean.
• To make the glaze: In a small bowl, mix 1 cup confectioners' sugar with 2 to 3 tablespoons milk. Drizzle glaze over warm cake.

CROCK POT OREO COOKIE CAKE

Steps:

• Mix together your flour, baking soda and salt in a bowl until well combined and set aside
• In your mixing bowl (different bowl), beat your butter, brown sugar, vanilla and sugar together until well combined
• Beat in your eggs one and a time
• Slowly add in your flour mixture from step 1 until well combined
• Add in your crumbled Oreos by gently stirring them in
• Spread your cookie dough across a lightly greased and floured 6-quart slow cooker with the sides a little higher than the middle since the sides will cook faster
• Put a couple paper towels underneath your lid and pull on the sides at the same time so it is snug (this keeps the condensation from dropping onto your cookie) and cook on high for 1-1.5 hours (mine was done at about an hour and 20 minutes), turning your insert halfway through if your slow cooker doesn't cook evenly
• Once the middle of your cookie cake is set, remove insert and let your cookie cake cool for 20 minutes before flipping out onto a cutting board and cutting it into bars

OREO DIRT CAKE

Steps:

• In a food processor, crush the Oreo cookies until they are fine crumbs. You can also put them in a zippered plastic bag and use a rolling pin to crush them.
• Set aside ⅓ of the cookie crumbs for the topping.
• Press the rest of the cookie crumbs in the bottom of a 9x13 baking pan.
• In a medium bowl, cream together the butter and cream cheese until smooth.
• Add the powdered sugar and vanilla extract and mix again.
• Fold in the Cool Whip into the cream cheese mixture. Set aside.
• In another bowl, combine the vanilla pudding mixes and milk. Whisk until smooth and then allow the pudding to set for 3-4 minutes to set.
• Fold the pudding into the whipped mixture until it is evenly mixed.
• Spread this fluffy filling over the Oreos in the baking pan. Smooth the top so it is even.
• Sprinkle the remaining cookie crumbs over the top of the filling. Press down very lightly to press them into the top.
• Refrigerate for 4 hours before cutting and serving.
• Store leftovers in the refrigerator.