Oreo Cookie Delight Recipes

OREO® DELIGHT COOKIE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch square baking pan with nonstick cooking spray.
• Place butter in a microwave-safe bowl and heat in the microwave until melted, about 1 minute. Set aside to cool slightly.
• Separate cookies and scrape cream filling into a bowl and set aside. Place cookie wafers in a food processor and grind into fine crumbs. Transfer cookie crumbs to a large bowl.
• Add melted butter to the bowl with the cookie crumbs and stir until all crumbs are moistened. Pour mixture into the prepared pan and pat down to form an even layer.
• Bake the crust in the preheated oven until set, 8 to 10 minutes. Remove from oven and allow to cool.
• Meanwhile, pour condensed milk into a saucepan and add cinnamon. Stir over medium-low heat until golden brown in color, 45 to 60 minutes. Quickly pour caramel over the crust in the pan. Place pan on a wire rack and let cool for 15 minutes. Move pan to the refrigerator to cool completely, about 30 minutes.
• Meanwhile, place a stainless steel bowl and the beaters from an electric mixer into the freezer for at least 10 minutes.
• Pour heavy cream into the chilled bowl. Add reserved cookie filling and whip on high speed until stiff peaks form. Spread whipped cream evenly over the cooled caramel layer in the pan.
• Cut into 16 squares and serve.

OREO DELIGHT

Steps:

• Mix crushed cookies and butter in medium bowl.
• Press firmly onto bottom of 13 by 9 in baking dish.
• Refrigerate 10 minute.
• Beat cream cheese, sugar, and 2 tbsp of milk in medium bowl with wire whisk until blended well.
• Gently stir in 1 1/4 cups of whipped toppping.
• Spread over crust.
• Pour 3 1/4 cups milk into large bowl.
• Add pudding mixes and beat with a wire whisk for 2 minute.
• Pour over cream cheese layer.
• Let stand 5 minutes or until thickened.
• Drop remaining whipped topping by spoonfuls over pudding spread to cover pudding.
• Top with crushed candy, chocolate, cookies, or your topping of choice.
• Refrigerate at least 4 hours.

OREO DELIGHT RECIPE - (4.1/5)

Steps:

• Crush entire bag of Oreo cookies using a food processor (or take out your frustrations and do it manually) Reserve 1 cup of Oreo crumbs and mix remaining crumbs with melted butter. Press Oreo crumbs/butter mixture into bottom of 9X13 pan to form a crust. Mix 1 container of Cool Whip, softened cream cheese, and confectioners sugar in a large bowl. A mixer might be handy here. Spread the Cool Whip/cream cheese/sugar mixture on top of the packed crumbs. Mix the pudding and milk. Allow to set. Spread the pudding over the previous layer. Spread the other container of Cool Whip on top. Top with reserved Oreo crumbs. Chill and enjoy! - See more at: http://southernbite.com/2010/10/27/oreo-delight/#sthash.53TXCIJF.dpuf

OREO STRIPED DELIGHT

Steps:

• Place cookies in food processor and process until fine crumbed.
• Transfer to a mixing bowl and add melted butter, mixing well.
• Press into a 9x13-inch pan and refrigerate 10 minutes.
• Pour milk into a mixing bowl and add pudding mix, preparing per package directions (only using 3 cups milk for added thickness). Let set 5 minutes to thicken.
• Blend cream cheese and sugar in a small bowl. Add 1 1/4 Cup of the Cool Whip, and mix well.
• Spread cream cheese mixture evenly onto cookie crust.
• Spread pudding evenly on top of cream cheese mixture.
• Spread remaining Cool Whip evenly on top of pudding layer.
• If desired, top Cool Whip with additional crushed Oreos (if there are any leftover).
• Refrigerate several hours or overnight before serving.
• Carefully cut into squares, making sure to cut all the way through the cookie crust.
• Store leftovers in the refrigerator.