Oreo Treats

Oreo Treats: Coffee Cake, Cheese Cake (no bake), Cupcakes, Oreo Brownies, and MORE!

Here are a few of my favorite recipes using Oreos as the base ingredient and a story.
I like the no bake Oreo Cookie and Cream cake the best. I am making it for my birthday. But first my story.

I had a dog named Oreo, naturally he was black and white, part Cocker Spaniel and Beagle about 20-25 pounds. My friend got him and needed a ride to the SPCA to bring him in because her dad did not want another dog. My Mom just loved him so he stayed with us. He use to get loose once in a while and would track me (lived 2 blocks away)to my University classes. He would wait by the building door. Someone would always let him in the building and he would find me. Acted like he had not seen me in years and of course, disrupted the class. He did a good sit and stay though once calmed down.

Once I was driving home (night) and saw him running around, I stopped my VW bug(It was a real antique and a cheerful sunshiny yellow! my first car I bought myself!)in the middle of the road and called him. He came running over all excited to the car and hopped right in.

He also liked to be pushed around in my Dad's office chair, sit on my brother's motorcycle, and ride on the lawnmower. Crazy dog but fun. May he rest in peace. Amen.

Hope you enjoyed the story and enjoy the recipes. Thanks for visiting.

No Bake Oreo Cookie and Cream Cake
Three ingredients - freeze up to 3 days in advance!
8 or 9 inch spring form pan lightly greased
Makes 12 servings.

2 cups of whipping cream (like Cool Whip)
¼ cup of almond flavored liqueur
1 – 16 oz package of OREOs, or any chocolate sandwich cookies (approximately 42 cookies).

Mix the whipping cream and liqueur together.
Chill for 30 minutes.
Coarsely chop the cookies (put in a bag and smash into chunks with a wooden rolling pin), set aside.
Beat chilled whipping cream till soft peaks form when beaters are lifted from bowl.
Mix a half cup of cookie chunks into the whipping cream. Use a rubber spatula to combine the two.
Spoon one third of the mixture into the greased spring form pan and pat down to spread it evenly on the bottom.
Spread half of the remaining cookie chunks over the patted down whipping cream.
Spread half of the remaining whipped cream over the layer of cookie chunks.
Spread the remaining cookie chunks on the layer of whipped cream.
Spread the remaining whipped cream on the top.
The whipped cream should be your last layer.

Freeze for two hours.

Freeze for up to three days but make sure you wrap it up tightly before freezing.

One hour before serving, run a long thin knife along the edge of the pan to loosen the cake. Remove the sides of the spring form pan.

Place the cake in the refrigerator to thaw slightly.

Garnish the top of the cake with any of the following: cookie crumbs, shaved chocolate, jimmies, strawberries.

Serve the cake semi-frozen.

If you have cake leftover, put it back in the freezer wrapped properly after slicing what you need.

This cake is great with the other specialty OREOs such as chocolate middles, double stuf, the blue or green mint ones, Halloween OREOs even the Double Stuf.

Instead of the almond liqueur, I have used Kaluha especially with the chocolate middle OREOs.

Very easy to do and always a big hit.

OREO Ripple Coffee Cake
Grease a bundt pan -- Bake 350 -- One Hour

24 OREO cookies, coarsely chopped (put in a bag and smash into chunks with a wooden rolling pin)
1/4 cup butter melted
One package yellow pound cake mix
4 teaspoons milk
1/3 cup flour
1/3 semisweet chocolate chips (more if you desire)
1 cup powdered sugar

Mix chopped cookies with flour and butter (so they don't settle and clump on the bottom of the cake).
Stir in chocolate chips and set aside.
Prepare cake mix according to package directions using all ingredients specified on the box.
Pour half the batter into a greased Bundt pan.
Sprinkle 2 cups of cookie mixture evenly over batter.
Top with remaining batter and then cookie mixture, pressing cookies gently into batter.
Bake at 350ºF for about one hour. Test the cake.

Cool in pan for five minutes, invert the cake on a plate or wire rack and let cool completely.
Mix powdered sugar and milk then drizzle over the cake.

Cookies and Cream Cheesecake
No Bake! 9 inch spring form pan
Makes 8 servings

2 cups (24 cookies) crushed OREOs
6 Tablespoons of margarine, softened
Combine the cookies and margarine and press to make the crust bottom and sides (1 ½ inches up) into a 9 inch spring form pan.
1 envelope of unflavored gelatin
¼ cup of cold water
1 – 8 oz package of cream cheese, softened
½ cup sugar
¾ cup of milk
1 cup whipping cream, whipped
1 ¼ cups (approximately 10 cookies) chopped OREOs.

Soften the gelatin in water; stir over low heat until dissolved.
Combine cream cheese and sugar, mixing at medium speed on electric mixer until blended.
Gradually add the gelatin and milk mixing until blended.
Chill until mixture is thickened but not set.
Fold in whipped cream.
Reserve 1 ½ cups cream cheese mixture; pour remaining cream cheese mixture over crust.
Top with chopped cookies and reserved cream cheese mixture.
Chill until firm.

Chocolate OREO Pie

This has a shortbread bottom with layers of cream cream, pudding with OREOs, more whipped cream, and topped with more crushed OREOs.
Remember,there are different flavors of OREOs so you can try this treat with any one you wish.

Ingredients:

1 1/4 cup Flour
1/2 cup Butter (softened)
1/2 cup finely chopped Pecans
2-8oz pkg Philadelphia Cream Cheese (or store brand)
1/2 cup Domino Powdered Sugar (10x/white confectioners sugar or the store brand)
1 1/2 cup Cool Whip (large container)
2 boxes Instant Chocolate Pudding mix (Jello or Royal, dark or regular chocolate)

20 OREO Cookies (crushed)

Creating the Layers:

Mix together the flour, butter and pecans to make a cookie like dough.

Pat the mixture into a 9x13 pan and bake at 350 degrees for 15 minutes.
Allow to cool.

Mix together the cream cheese and powdered sugar with an electric mixer.
Spread over the cooled crust.
Spread half the Cool Whip Topping over the cream cheese layer.

Prepare the pudding per box directions. Add half of the crushed cookies into the pudding.
Spread over the Cool Whip Topping Layer.

Spread the remaining Cool Whip Topping over the pudding then sprinkle the remaining crushed OREO cookies on top.


Cookies n' Cream Brownies

1 package of Betty Crocker Fudge Brownie Mix (1 lb 3.8 ounces)
Water, vegetable oil, and eggs as called for on the brownie mix package
1 cup creme filled (like Oreo's) chocolate cookie crumbs
1/2 tub of Betty Crocker Rich and Creamy chocolate or vanilla frosting (2/3 cup)
2/3 cup of creme filled (more OREOs!) chocolate&nb sp; sandwich cookie crumbs

Mix according to package. Into the batter add the 1 cup of cookie crumbs. Mix thoroughly.
Place mix in a 13 inch by 9 inch pan.
Bake at 350 degrees 28 to 30 minutes
Cool completely
Frost with the frosting and sprinkle the remaining 2/3 cup of crumbs on top of the frosting.

Jack in the Box OREO Cookie Shake

3 cups of vanilla ice cream
1 1/2 cups of milk
6 OREO cookies crushed

Put ice cream and milk into a blender and mix thoroughly.
Crush the cookies into chunks and add to the blended ingredients.

Notes:
You can use any flavor of OREO cookies or Double Stuf OREOs for this shake.
You can also use chocolate ice cream or mint chocolate chip instead of vanilla.

Hot Fudge OREO Cheese Cake Cupcakes

12 OREO Cookies
2 - 8 oz packages of cream cheese softened
3/4 cup of sugar
3 eggs
1/2 cup of sour cream
2 tablespoons of all purpose flour
1 teaspoon vanilla

Preheat oven to 325 degrees F.
Line 12 muffin cups with cupcake liners.
Place a cookie into each cupcake liner.

At medium high speed, beat cream cheese and sugar until fluffy.
Add last four ingredients; beat till blended.
Divide mixture into the 12 muffin liners with OREO base.
Bake 25 minutes or until puffed.
Cool for 15 minutes.
Remove from pan. Cool completely.
Top each baked cupcake with HOT FUDGE SAUCE.
Pipe whipped topping onto cupcakes.
Top each cupcake with a mini OREO.

Oreo Dirt Cake (put in a clean plant pot or glass bowl)

1 lg. bag Oreo cookies (any flavor but chocolate looks more like dirt)
1/2 stick butter or margarine
1 - 8 oz. pkg. cream cheese
2 lg. boxes of vanilla instant pudding
2 cups milk
1 - 8 oz. container Cool Whip (or store brand)
8 inch flower pot or glass bowl
Artificial flower, can be seasonal
Gummy Worms for decoration if desired

Crush the bag of cookies in the blender, or food processor, then set aside.
Cream together the 1/2 stick butter or margarine 1 - 8 oz. pkg. cream cheese

In large bowl, mix 2 boxes of vanilla instant pudding according to box directions.
Add cream cheese mixture and 8 ounces of Cool Whip.
Beat together until mixed.
In an 8 inch flower pot or glass bowl, layer the cookie mixture, then the pudding mixture, then the cookie mixture, etc.
End with the cookie mixture as the final and top layer.
Add an artificial silk flower in top and a gummy worm or two.

Note: If using a clay pot, you can line it with tinfoil.

Oreo Dirt Cake Halloween Cemetary (no bake)

1 pkg. (16oz.) Oreo Cookies
3 1/2 cups cold milk
2 pkg. (4 oz. ea.) JELL-O Chocolate Flavored Instant Pudding (any chocolate flavor or use Royal Instant Pudding)
1 container (12 oz.) COOL WHIP whipped topping, thawed (or the store brand)

Pepperidge Farm Milano cookies for gravestones

Instructions:
Crush the Oreo Cookies by placing cookies in a zipper-like bag and using a rolling pin over the bag until cookies are crushed and crumbled.

Pour the cold milk into a large bowl.
Add pudding mixes. Mix for 2 minutes with whisk.
Gently stir in 3 cups of COOL WHIP and 1/2 of the crushed cookies.
Pour into a 13x9-inch baking pan.
Sprinkle with the remaining crushed cookies on the top.

Refrigerate for 1 hour till firm or ready to serve.

Cool Whip Ghosts: use a ziplock bag with corner edge cut diagonally or pastry bag with tip and squeeze out a ghost.

Or use pumpkin or ghost Peeps with toothpicks inserted in them then insert into the cake. Gummy worms can also be used.

Little spooky plastic fences can be added here or there.

Candy corn can be used as decoration also.

Oreo Cookie Peanut Delight (no bake freezer cake)

25 crushed chocolate Oreo cookies
1/2 gallon softened vanilla ice cream
1 jar of Mrs. Richard's fudge or chocolate sauce
Spanish peanuts
8 oz. Cool Whip

Crush the Oreo cookies in a bag with a rolling pin and press in a 9 x 13 inch pan.
Soften the vanilla ice cream and spread over cookie mixture.
Evenly spread fudge or chocolate sauce over ice cream layer.
Sprinkle Spanish nuts over fudge.
Top with Cool Whip.
Add sprinkles, jimmies, shaved chocolate to the top if desired.
Freeze overnight and serve the next day.
Serve frozen.