Oreo Crust For 9x13 Pan Recipes
EASY OREO COOKIE CRUST RECIPE
Make an Easy Oreo Cookie Crust at home with just two ingredients! This crust is perfect for both pies and cheesecakes and can be used as a baked or no-bake crust!
Provided by Lindsay
Categories Dessert
Time 20m
Number Of Ingredients 4
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.
Nutrition Facts : ServingSize - Full crust, Calories 381 calories, Sugar 15.2 g, Sodium 585.7 mg, Fat 29.7 g, SaturatedFat 4.1 g, Carbohydrate 27.7 g, Fiber 0 g, Protein 1.9 g, Cholesterol 0 mg
OREO ICE CREAM CAKE RECIPE
Oreo Ice Cream Cake makes for the perfect no-bake dessert during warm summer months. Best of all, it only takes 5 simple ingredients!
Provided by Lil' Luna
Categories Dessert
Time 5h10m
Number Of Ingredients 5
Steps:
- Add crushed cookie crumbs to a bowl reserving ½ cup for the top. Add butter and mix well. Press into a greased 9x13 pan.
- Spread softened ice cream over crust and freeze for 2 hours.
- Drizzle warm fudge over ice cream and freeze for 1 hour.
- Add whipped topping, sprinkle with reserved Oreos, and freeze for 2 hours. Remove from the freezer and let it set out for 15 minutes before serving. ENJOY!
Nutrition Facts : Calories 689 kcal, Carbohydrate 82 g, Protein 10 g, Fat 35 g, SaturatedFat 21 g, Cholesterol 119 mg, Sodium 344 mg, Fiber 2 g, Sugar 67 g, ServingSize 1 serving
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- Finely crush your cookies. I like to use a food processor for this step, but you can also place the cookies in a plastic bag and roll the sealed bag with a rolling pin. If you're using a rolling pin, seal the bag but leave about an inch open for air to escape. You'll have to put some muscle in it to get a fine crush. The crust sticks together best when the cookies are crushed finely.
- Stir the cookie crumbs and melted butter together with a fork. Press crumbs into the bottom and up the sides of a 9" pie plate. Chill until ready to fill.
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- Place Oreo cookies in food processor (do not remove the cream filling) and pulverize until only fine crumbs remain. If you do not have a food processor, place cookies in a Ziploc bag (let all of the air out before sealing) and beat with a rolling pin or mallet until only fine crumbs remain.
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- Add the Oreos to a blender or food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl and add the melted butter. Mix together until all of the crumbs are moistened.
- Scoop the mixture into a 9-inch pie plate and firmly press it down into an even layer on the bottom and up around the sides of the dish.
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- 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 set aside. Mix remaining crumbs with melted butter. Press the mixture into the bottom of 9X13-inch pan to form a crust.
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- Preheat oven to 350 degrees (F). Line a 9x13-inch baking pan with heavy-duty aluminum foil, allowing two of the sides to overlap (you want an overhang of at least 2-inches on two sides) and spray lightly with nonstick baking spray. Set aside.
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- Preheat oven to 325ºF and line a 9x13 inch pan with aluminum foil, leaving a 2-inch overhanging on both sides. Spray with cooking spray and set aside.
- Place 28 Oreos in a food process and pulse until finely ground. Add the melted butter and stir until the crumbs are completely coated.
- Evenly press the cookie mixture firmly into the prepared pan. Bake for 10 minutes and transfer to a wire cooling rack.
- Roughly chop the remaining Oreos, either by pulsing a few times in a food processor, or chopping by hand.
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- Set out your ice cream to soften while you prepare the other ingredients. If at any point, it starts to melt too much, put the ice cream in the refrigerator. Crush 10 ounces of Oreos (two rows of cookies, plus another cookie or two) in a large ziplock bag, or use your food processor to make them into crumbs. Place the crumbs in a medium bowl to use them for the crust. (Save most of the remaining cookies to crush them later for the other parts of the cake.)
- Melt four tablespoons of butter in a small pan on the stove or in the microwave using a microwave-safe bowl. Add the melted butter to your Oreo crumbs and stir to combine.
- Press the crumbs into the bottom and slightly up the sides of an ungreased 9-or-10-inch springform pan. Freeze the crust while you prepare the rest of the cake. Crush or crumble most of the remaining Oreo cookies and set the crumbs aside.
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- In a mixing bowl combine the butter and sugar, beat using an electric mixer, 1-2 minutes until fluffy. Add in the egg whites, mixing with the mixer about 30 seconds. Add in the sour cream, milk, and vanilla extract. Beat lightly with the electric mixer. In a separate mixing bowl combine the flour, baking soda, and salt. Gradually add the flour mixture to the wet ingredients a few spoonfuls at a time. Add in the crushed oreos. Mix until just incorporated. Pour the batter into the pan and spread evenly.
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- Crush all the Oreos into crumbs, using a food processor or put them in a ziplock bag and break them up with a rolling pin. (Save out 1 cup of the Oreos to sprinkle on top of dessert.)
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- Before you begin, place a metal or glass mixing bowl and beaters in the freezer. Use a family size (19.1 oz) package with 48 oreos for this recipe. 36 oreos will be used for the oreo crust, 6 oreos in the oreo whipped cream and 6 oreos for the top of the dessert.
- In a blender or food processor, blend 36 oreo cookies (blend the whole cookie - the cream and the cookie). Transfer the oreos to a bowl and stir in the melted butter, the mixture will be thick and stick together. Press the oreo crust into an un-greased 9x13 inch pan. Use the bottom of a cup to press the oreos into an even layer. Place the pan in the fridge while making the next layer.
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May 15, 2019 · How to Make Oreo Cookie Crust.You only need two ingredients for this crust – Oreos and butter. There’s no need to remove the filling from the Oreos. It adds flavor and helps hold the crust together. That’s a big reason why the amount of butter I use in this crust is a decent amount less than I’d use in a graham cracker crust.You ...
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