Oreo Crumble Cake Recipes

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.

DELICIOUS OREO REFRIGERATOR CAKE (NO-BAKE)

Steps:

• Crush Oreo cookies; set 1/4 cup aside for topping.
• Mix the remaining crushed cookies with the melted butter.
• Press into the bottom of a greased 13 x 9-in baking pan.
• In a bowl, beat the cream cheese with the confectioners sugar on medium speed.
• Fold in half of the Cool Whip topping.
• Spread over cookie crumb layer.
• Refrigerate 1/2 hour.
• In the meantime, combine milk with instant pudding mix; beat well, until smooth.
• Pour over chilled mixture in the pan.
• Refrigerate for 1 hour.
• Spread remainder of Cool Whip topping on top of pudding layer.
• Sprinkle with remaining reserved cookie crumbs.
• Store cake in the refrigerator, covered tightly.

OREO® LOAF CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf pan. Line with parchment paper, leaving a 2-inch overhang on all sides.
• Whisk flour, baking powder, and salt together in a medium mixing bowl.
• Whisk sugar, eggs, oil, and vanilla extract together in another bowl until well combined. Whisk in the sour cream.
• Pour the sour cream mixture over the flour mixture; mix together with a rubber spatula. Fold in 1 cup crushed cookies. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Immediately top with white chocolate chips and remaining crushed cookies.
• Lift loaf out of the pan using the parchment paper overhang. Allow to cool before dusting with powdered sugar.

OREO ICE CREAM CAKE

Steps:

• Take 25 oz of cookie and cream ice cream from the freezer, and keep it outside when you start doing the preparation ( So the ice cream will be ready for a spreadable consistency ). Then take 25 Oreo cookies and open the sandwiched cookie and scrape out the cream and cookie separately (we will not use the cream in this recipe).
• Now take the cookie (without cream) in the mixer / food processor and grind coarsely (make sure there is no big pieces or chunks). Reserve 3 tablespoon of crumbs for the top of the cake decoration. Take 4 tablespoon unsalted butter, and microwave for few seconds, until melted. Add the melted butter to the grounded cookies in the food processor, and only whip the mixer until the mixture is combined.
• Layer 1 - Use a 2 piece cake pan ( as shown in the picture, so its easy to remove the cake apart after the cake is fully set ). Now place a round base board ( cut to the size of the cake pan) in the bottom of the cake pan and lock the pan tightly. Add the grounded cookie crumb mixture into the cake pan and spread it evenly. Use a tablespoon, and press the cookie crumb base firmly without any cracks (make sure you press the edges firmly).
• Layer 2 -Now take the cookie and cream ice cream and spread evenly on top of the crumb base layer. Press and spread the ice cream for a even layer. Place the cake pan into the FREEZER for minimum 2 hours to SET ( or sooner until the ice cream has set / hardened , so it doesn't mix with the next layer) .
• Layer 3 - Microwave the fudge topping for 45 seconds ( or until warm / spreadable consistency). Take the cake from the freezer, pour this fudge on the ice cream layer, and spread evenly ( slight melting of the ice cream layer is normal). Put the cake pan back into the FREEZER for 2 hour to set ( or sooner until the layers has set / hardened , so it doesn't mix with the next layer) .
• Layer 4 - Remove the cake pan from the freezer, and spread the whipping cream evenly on top of the fudge layer.
• Layer 5 - final decoration layer - Take the remaining Oreo cookies, and decorate it on the whipped cream as you wish. Sprinkle the reserved cookie crumbs on the top of the cream. Put the cake pan back in to the freezer for 2 hours to set completely ( or sooner until the cake has completely set).
• Remove the cake from the freezer 15 minutes before cutting it. Use a blunt knife or straight edge spatula, and run the knife around the cake pan rim to loosen the cake, and then lift the cake with the base board ( cake pan base) slowly upward on one hand and remove the side rim separately. To cut the cake, use a long serrated knife dipped in warm / hot water before slicing the cake, and then slice it ( so the cake easily cuts till the base layer).

18 BEST CRUMBLE COOKIE RECIPES FOR TASTY DESSERTS

Steps:

• Preheat your oven to 400 degrees F. Prepare your cookie sheets with parchment paper. Then rub them with olive oil.
• Use a food processor to chop the dried apples into small pieces. Then, add the flour, butter, sugar, and a pinch of salt. Pulse until the mixture has a texture of fine crumbs. Set aside 3 tablespoons of the mixture.
• Add the egg and pulse until combined. If necessary, scrape down sides and pulse again to make sure everything is fully incorporated.
• Roll into 24 balls and press them down onto your cookie sheets. Ideally, cookies should be about 1.5 inches around.
• Sprinkle the reserved crumbs over the cookies and press them in lightly.
• Bake cookies for 8-10 minutes or until golden brown.
• After cooling, transfer the cookies to a cooling rack. Enjoy!

OREO ICE CREAM CAKE

Steps:

• Line a 9" Springform pan with parchment paper (pinch it in between the bottom and the outer ring for easy removal).
• Place Oreos and melted butter in a food processor and process until smooth -- it will start to clump together.
• Press into the bottom and about 1/2" up the sides of the Springform pan.
• Stir together Oreo ice cream and chocolate sauce. Spread over crust and freeze for 1-2 hours until set.
• Stir together crushed Oreo cookies and fudge sauce.
• Drop by teaspoonfuls over firm chocolate ice cream layer.
• Spread softened ice cream over top of chocolate crumbles and smooth the top.
• Freeze at least 6 hours or overnight before garnishing and serving.
• Garnish with sweetened whipped cream or whipped topping, chocolate sauce and Oreos as desired.
• Slice and serve.
• Store leftovers in the freezer up to 3 months.

EASY OREO COOKIE CRUST RECIPE

Steps:

• Add the Oreos to a food processor or blender and grind into fine crumbs. You do not need to remove the filling from the Oreos.
• 2. Add the Oreo crumbs to a bowl and combined with the melted butter.
• 3. Pour the mixture into your pie pan or springform pan (I like to grease mine to ensure no sticking) and press into an even layer on the bottom and up the sides.
• 4. For a no bake crust (pie or cheesecake), you can refrigerate it for 30 minutes before adding your filling. If you are going to bake it, bake at 350 degrees for 8-10 minutes.

OREO ICE CREAM CAKE

Steps:

• pulse oreo cookies in blender or food processor until you have coarse crumbs. add melted butter and pulse until the cookie crumbs begin to come together. press oreo crumbs into a 9×13 pan. add chopped candy bars to the softened ice cream and set aside while you make the layers.
• layer the following on top of the oreo cookie crust:
• hot fudge sauce
• more cookie crumbs. freeze 20 minutes.
• ice cream + chopped candy bars layer. freeze 20 minutes.
• cool whip
• drizzle caramel sauce
• add more chopped candy bars/oreo cookies.
• serve immediately. store in freezer. if completely frozen when serving, let sit for a few minutes to soften slightly.