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.
Nutrition Facts : Calories 311.8 calories, Carbohydrate 31.2 g, Cholesterol 32.3 mg, Fat 20 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 11.7 g, Sodium 267.1 mg, Sugar 22.7 g
OREO TORTE
Quick, easy and delicious! One of my family's favorite desserts.Chilling of first layer is included in prep time.
Provided by DIryshe
Categories Dessert
Time 45m
Yield 1 9x13 Dessert
Number Of Ingredients 8
Steps:
- FIRST LAYER: Take out 1/2 cup crushed cookies and set aside for 4th layer.
- Mix the remaining crushed cookies and margarine.
- Press into the bottom of a 9x13 pan and chill for 1/2 hour.
- SECOND LAYER: Beat cream cheese and sugar together until creamy.
- Fold in whipped topping until well blended.
- Spread evenly over the 1st.
- layer.
- THIRD LAYER: Blend pudding and milk at medium speed for 4 minutes.
- Spread over the 2nd.
- layer.
- FOURTH LAYER: Spread whipped topping over the 3rd.
- layer.
- Sprinkle the 1/2 cup cookie crumbs on top.
- Chill and serve.
Nutrition Facts : Calories 8856.7, Fat 481, SaturatedFat 183.6, Cholesterol 716.8, Sodium 10341.4, Carbohydrate 1069.7, Fiber 34.5, Sugar 642.1, Protein 111.1
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
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- Beat together cream cheese, powdered sugar, and one (8 oz) container of cool whip. Pour mixture over refrigerated Oreo cookie crust.
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- Make the Crust: Place the Oreo cookies in a large ziploc bag and crush with a rolling pin or mallet. The pieces should be in small crumbs, but still a little chunky, not completely fine crumbs. Set aside ½ cup of the crumbs for the topping, then transfer the remaining crumbs to a 9x13-inch pan and use a fork to mash them up a bit. Pour the melted butter over top and use the fork to combine, making sure that all of the crumbs are moistened. Press into an even layer on the bottom of the pan. Refrigerate while the cream cheese layer is prepared.
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