Oreo Cream Cheese Cookies

FB Source: Yummy Tasty Recipes

Ingredients:
1 cup (2 sticks) unsalted butter, softened
6 oz cream cheese, room temperature
2 cups granulated sugar
2 tsp vanilla
2 cups all-purpose flour
1 cup mini dark chocolate chips
2 cups Oreo crumbles

Directions:

1. Preheat oven to 375, line a cookie sheet with parchment. I have found that parchment keeps the cookies from spreading too much, as they tend to do on a greased pan or a silpat.
2. In the bowl of a stand mixer on medium speed, cream together butter and cream cheese until thoroughly combined.
3. Add sugar and vanilla, mix well.
4. Add flour one cup at a time and mix on low just until combined. Stir in chocolate chips with a rubber spatula.
5. Pour Oreo crumbles into a bowl. Scoop dough out and roll into roughly 1.5" balls, then roll in cookie crumbles, coating thoroughly. Be sure to cover the dough balls really well in crumbs, as this is what holds the cookie together while baking. Space cookies about 1-2" apart on sheet. Bake on center rack about 14-15 minutes and allow to cool on sheet several minutes before removing to wire rack to cool completely.

(makes about 3-4 dozen, adapted from Brown Eyed Baker)

Cookies and Cream Trifle

FB Source: Stacie Allred (via a newspaper from the mid-90s)

Ingredients:
2 small pkgs (4 serving size) Instant Chocolate Pudding
4 C Milk
8 oz Cream Cheese, softened
2 3oz packages of Ladyfingers
32 Chocolate Sandwich Cookies
12 oz Whipped Topping

Directions:

1. Beat softened cream cheese in a large mixing bowl until smooth.
2. Add in the chocolate pudding mixes and 3 cups of milk and mix on low speed until mixed thoroughly. (It's okay if small bits of cream cheese remain.)
3. If they aren't already (mine are), split the lady fingers in half, lengthwise. Place half of one package on the bottom of your trifle bowl, cut side up.
4. Slowly drizzle 1/4 cup of milk over the the lady fingers to moisten. (As a general rule, I just pour 1 tsp of milk over each individual ladyfinger.)
5. Spread 1/4 of the pudding mixture over the ladyfingers.
6. Spread 1/4 of the whipped topping over the pudding layer.
7. Chop 8 cookies and sprinkle over the whipped topping.
8. Repeat the layers 3 more times, beginning with the ladyfingers and ending with crushed cookies on top.
9. Cover with plastic wrap and refrigerate for 6-8 hours.

Optional: garnish with extra cookies.

Other variations we have tried (or WANT to try):

• Mint cookies and mint chocolate pudding mix - tried successfully
• Colored Oreos (when they color the cream filling) is fun at Halloween (orange) and Christmas time (red/green) - tried successfully
• Peanut butter Oreos and add a little bit of peanut butter to the pudding mixture - want to try

Cookies and Cream Goodness

FB Source: Dawn W Hapney

Ingredients:
1 bag Oreos, crushed
8oz cream cheese, softened
1/4 cup butter 
1 cup powdered sugar
3 cups milk
2 small boxes instant vanilla pudding
1/2 tsp vanilla
12 oz Cool Whip, thawed

Directions:

1. Cream together cream cheese, butter, powered sugar and vanilla.
2. In separate bowl mix milk & pudding chill until set.
3. Fold in cool whip after pudding has set. 
   Add in the cream cheese mixture.
4. Layer with Oreos.
5. Chill until ready to serve.

Witch Hats and Broomsticks

Amanda Sue

Ingredients:

Witch Brooms:
1 bag of mini peanut butter cups
1 bag of stick pretzels

Witch Hats:
1 pkg Oreo peanut butter fudge creams (or similar)
1 can white frosting
purple food coloring
1 bag Hershey's Kisses
1 Ziploc baggie

Directions:

• Witch Brooms: Unwrap cups, Turn upside Down, Insert Pretzel Stick 
• Witch Hats: Unwraps the kisses. Color the frosting the desired color, then scoop into the baggie and snip the corner. Pipe frosting onto the center of the cookie. Twist the Hershey Kiss as you press it onto the frosting, to help create an even "hat band".

Oreo Poke Cake

My Honeys Place Desserts

Oreo Poke Cake

Bake cake, then poke full of holes. Make and pour 2 (4oz) packages of instant Oreo pudding over cake. Allow cake to cool, then refrigerate 1 hour. Top with crushed Oreo cookies.

Chocolate Suicide

FB Source: Bobbi Inman

Cookie dough on bottom
Oreo arranged in the middle
brownie batter poured over the top.
Bake until brownies are done....top with ice cream and chocolate syrup to go on over the top!!!!!!!!!!

This for Me would be an Eat in Moderation or maybe once every 6 months 

Cookies and Cream Cheesecakes

There Is Nothing Better Than Being A Mommy.

Yield: 30 cheesecakes

Ingredients:
42 Oreos, 30 left whole and 12 coarsely chopped
2 pounds (32 ounces) cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
4 large eggs, lightly beaten
1 cup sour cream
pinch of salt

Directions:

1. Preheat oven to 275°. Line standard muffin pans with liners. Place 1 whole cookie in the bottom of each liner.
2. Beat cream cheese at medium speed using an electric mixer. Gradually add the sugar, beating until combined. Beat in vanilla.
3. Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies by hand.
4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. 
5. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving. 

Best served really cold! You can garnish with fresh whipped cream and crumbled Oreos if desired.

~Dakot


TT:

A friend and classmate of mine brought these to class tonight for our "End of class potluck" that we have every month. They are HEAVEN!! I think I ate 4 of them haha

Frozen Pudding Pops

A Mother's Touch (uncensored)

Frozen Pudding Pops

1 small box instant chocolate pudding
2 cups milk
1 small can evaporated milk
1/2 cup sugar

Combine all ingredients in a mixing bowl, mix on med/high for 2-4 minutes, or until well blended. Pour into molds and freeze. If using Dixie Cups, When partially frozen, insert Popsicle stick into center of each.

Makes 10-12 depending on the size of your pudding pop mold.

If you'd like to create different flavors, simply use a different flavor of Pudding mix.

Flavors we've tried and enjoyed:

• Banana Cream - Use Banana Pudding Mix, add 1/2 chopped banana if desired
• Chocolate Banana Cream- to create double flavors, make 2 different flavors and gently layer them by pouring very very slowly into the molds!
• Chocolate-covered Cherry - simply add 1/4 c. chopped fresh cherries to the above recipe
• Vanilla and Chocolate Swirl - carefully layer vanilla and chocolate pudding, then using a butter knife or popsicle stick insert it into the center and make a brief "swirl" motion
• Cheesecake -Use Cheesecake Pudding Mix, add 1/4 cup Chopped (fresh) Strawberries (or sweet cherries) to the mix.
• Cookies and Cream - use vanilla pudding, add 1/4 c. crushed oreo cookies or alternatively, you can use Oreo Pudding mix from Jell-O.

Oreo Cookies and Cream No Bake Cheesecake

Rachael Lynn LaPlant-Avon Rep

Oreo Cookies and Cream No Bake Cheesecake


Ingredients
Crust:
1½ cup crushed graham cracker
¼ cup packed light brown sugar
7 tablespoon unsalted butter(melted)
Cheesecake:
2¼ cups heavy cream
1 pound cream cheese, softened
⅔ cup sugar
½ teaspoon salt
1 tablespoon lemon juice
2 teaspoon vanilla powder
¾ cups Oreo Cookies, crushed

Directions:
Crust:
1. Combine graham cracker crumbs with sugar.
2. Add melted butter and blend until combined.
3. Press into pan. Set aside.
Cheesecake:
1. Beat heavy cream until medium peaks form. Set aside.
2. Add cream cheese, sugar, salt, vanilla powder, lemon juice to a bowl and beat with a paddle attachment until smooth (approximately 3-5 mins). If you do not have a stand mixer or a paddle attachment a hand beater will work as well, but will take twice as long to achieve a smooth consistency.
3. Add cream cheese mixture to heavy cream and beat until incorporated.
4. Gently fold in Oreo cookies.
5. Fill chosen pan with a slight mound at the center, as the cheesecake will become slightly sunken at the center.
6. Refrigerate for at least 6 hours to set or overnight for best results.
7. Remove from refrigerator and smooth top to level with edges. Serve with whipping cream and garnish with mini Oreos.

Chocolate Lasagna

Kelli Miller

INGREDIENTS

1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
6 Tablespoon butter, melted
1- 8 ounce package cream cheese, softened
1/4 cup granulated sugar
2 Tablespoons cold milk
1- 12 ounce tub Cool Whip, divided
2 – 3.9 ounce packages Chocolate Instant Pudding.
3 1/4 cups cold milk
1 and 1/2 cups mini chocolate chips

DIRECTIONS

1. Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.