COOKIES AND CREAM
A chocolate chocolate experience that's creamy and delicious. To cut this pie easily, use knife dipped in water.
Provided by Kimberly
Categories Desserts Pies No-Bake Pie Recipes
Time 9h15m
Yield 8
Number Of Ingredients 4
Steps:
- Prepare pudding as directed for pie filling; let set.
- When pudding is set, fold in whipped topping and crushed cookies. Pour pudding mixture into crust.
- Freeze overnight. Serve.
Nutrition Facts : Calories 328.6 calories, Carbohydrate 40.8 g, Cholesterol 0.3 mg, Fat 17.9 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 8.5 g, Sodium 438 mg, Sugar 26 g
COOKIES AND CREAM
Steps:
- Combine milk, cream, cookies, 8 tablespoons sugar, and vanilla bean in a medium saucepan and bring to a simmer. Turn off heat and let rest for 5 minutes. Bloom gelatin in a bowl of cold water. Puree the amaretto cookie mixture. Remove gelatin, combine with all other ingredients. Pass through a chinois. Cool and pour into 4 individual ramekins. Refrigerate until set, about 1 1/2 hours. Combine cherries, Vin Santo, and 1/4 cup sugar in pot. Simmer for 5 minutes. Remove from heat and let cool.
- To serve, turn each ramekin upside-down over a dessert plate to release panna cotta. Top with a spoonful of marmallata.
COOKIES & CREAM FILLING
This makes for a great cake filling or even just a quick and simple dessert alone. Fluffy whipped cream with oreos. You also need about twenty Oreo cookies. I found this recipe on another site I belong but thought I would share it here.
Provided by Silvercats Cakes
Categories Dessert
Time 5m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Whip the first three ingredients in mixer on high speed until stiff. Break Oreo's into medium size pieces. Gently fold in Oreo pieces.
Nutrition Facts : Calories 362.6, Fat 36.7, SaturatedFat 22.8, Cholesterol 135.9, Sodium 37.8, Carbohydrate 7.8, Sugar 5, Protein 2
COOKIES-AND-CREAM CAKE
Provided by Food Network Kitchen
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Make the frosting: Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth; let cool slightly. Beat the butter, vanilla and salt in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Add the melted white chocolate and beat until combined. Gradually beat in the confectioners' sugar until smooth.
- Assemble the cake: Place 1 cake layer on a platter; spread 1 cup frosting on top and sprinkle with 1/2 cup chopped cookies. Top with the second cake layer. Cover the whole cake with the remaining frosting, then press the remaining cookies into the sides.
- Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
- Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
- Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
- Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
COOKIES AND CREAM BARS
Quick and easy cookies-and-cream bars - and good. Store covered in the refrigerator.
Provided by TerryWilson
Categories Desserts Cookies Bar Cookie Recipes
Time 3h25m
Yield 36
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom and sides of a 9x13-inch baking pan with cooking spray.
- Mix cookie mix, butter, and egg together in a large bowl until well blended. Stir in chopped candy bars. Press dough into the bottom of the prepared pan.
- Bake in the preheated oven until light golden brown, 15 to 18 minutes. Let crust cool completely, about 1 hour.
- Combine whipped topping and frosting in a large bowl until well blended. Reserve 1/4 cup chopped cookies; gently stir remaining cookies into frosting mixture until well combined. Spread over the cooled crust. Cover with plastic wrap and refrigerate until chilled, about 2 hours. Cut into 6 rows and 6 columns for 36 bars.
Nutrition Facts : Calories 161.7 calories, Carbohydrate 20.5 g, Cholesterol 12.5 mg, Fat 8.4 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 4.3 g, Sodium 73.9 mg, Sugar 11.8 g
COOKIES AND CREAM MOUSSE RECIPE BY TASTY
Here's what you need: chocolate sandwich cookies, heavy cream, powdered sugar
Provided by Betsy Carter
Categories Desserts
Time 30m
Yield 2 servings
Number Of Ingredients 3
Steps:
- Separate the cream from the chocolate sandwich cookies. Place the cookies in a plastic bag and the cream in a small bowl.
- Using a rolling pin, crush the cookies until they are finely ground.
- Microwave the cream from the chocolate sandwich cookies for 2 minutes.
- In a chilled medium bowl, beat the heavy cream using a hand mixer until thick and frothy.
- Add the cream from the cookies and the powdered sugar. Beat until stiff peaks form.
- Fold in the chocolate sandwich cookie crumbs, saving some as topping for later.
- Spoon into a piping bag or plastic bag with a piping tip. Pipe into serving bowls or glasses.
- Top with remaining chocolate sandwich cookie crumbs and half of a chocolate sandwich cookie, if desired.
- Serve immediately or refrigerate until ready to serve.
- Enjoy!
Nutrition Facts : Calories 618 calories, Carbohydrate 47 grams, Fat 54 grams, Fiber 0 grams, Protein 4 grams, Sugar 43 grams
COOKIES-AND-CREAM SHEET CAKE
A winner in ice cream aisles from coast to coast, this combination is both kid-friendly and well-liked by the grown-ups, too. Once the yellow-cake mixture is scraped into a buttered baking pan and smoothed with a spatula, you simply scatter broken Oreo cookies over the top for an easy and playful decoration.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h
Yield Serves 10 to 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Brush a 9-by-13-inch or 8-by-12-inch baking pan with butter. Line with parchment, leaving a 2-inch overhang on long sides. Butter parchment.
- Whisk together flour, baking powder, and salt. Combine eggs and sugar in the bowl of a mixer fitted with the whisk attachment. Beat on high speed until thick and pale, about 4 minutes. Add flour mixture; beat just to combine. Add butter and vanilla; beat to combine. Add sour cream; beat until smooth.
- Scrape batter into prepared pan, smoothing top with a spatula. Sprinkle with cookie pieces. Bake until top springs back when lightly touched and a tester inserted in center comes out clean, 30 to 35 minutes (for 9-by-13-inch) or about 40 minutes (for 8-by-12).
- Let cool in pan on a wire rack 10 minutes. Using parchment overhangs, lift out of pan and let cool completely on rack. Cake can be stored at room temperature, wrapped in plastic, up to 1 day.
COOKIES 'N' CREAM PIE
"This creamy make-ahead dessert is perfect for company," remarks Julie Sterchi of Jackson, Missouri. Convenience foods-including instant pudding, frozen whipped topping, cookies and prepared crumb crust-make it a treat for the cook, too.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, whisk cream and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping and cookies. , Spoon into crust. Freeze until firm, about 6 hours or overnight. May be frozen for up to 3 months. Remove from the freezer 10 minutes before serving.
Nutrition Facts : Calories 377 calories, Fat 18g fat (10g saturated fat), Cholesterol 23mg cholesterol, Sodium 389mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 2g fiber), Protein 4g protein.
ULTIMATE COOKIES AND CREAM LOVERS CUPCAKES
Not for people watching their waistline but the ultimate cookies and cream experience in a cupcake form.
Provided by Topher
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- For the cupcakes: Preheat the oven to 350 degrees and line 12 muffin cups with paper or aluminum foil liners.
- In a medium bowl or on a large square of waxed paper, sift together the flour, cocoa powder, baking soda, baking powder and salt and set aside.
- In a large bowl, whisk together the milk and vinegar; set aside for a few minutes to curdle.
- Add the sugar, oil and vanilla extract and other extract, if using, and beat until foamy. Add the dry ingredients in 2 increments, and beat until no large lumps remain.
- Add the chopped cookies to the batter, stirring just to combine. Spoon the batter into the liner cups, filling them three-quarters full.
- Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
- Transfer to a wire rack to cool completely.
- Frosting:.
- While cupcakes cook, in the bowl , beat the shortening and butter on medium-high speed for about 5 minutes, until well combined and fluffy.
- Reduce speed to low to add the sugar until incorporated, and then increase to medium-high speed to beat for about 3 minutes.
- Add the vanilla extract and milk; beat on the same speed for 5 to 7 minutes, until fluffy. Add the cookie crumbs, mixing well.
- Frost the cupcakes and serve!
Nutrition Facts : Calories 511.6, Fat 26.5, SaturatedFat 9.1, Cholesterol 23.9, Sodium 296.2, Carbohydrate 68.3, Fiber 1.5, Sugar 52.8, Protein 3.3
COOKIES AND CREAM BUTTERCREAM
The frosting may be refrigerated in an airtight container for up to 3 days. Bring to room temperature and re-whip with an electric mixer fitted with the paddle attachment before using.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Time 30m
Yield Makes 5 cups
Number Of Ingredients 6
Steps:
- In the heatproof bowl of an electric mixer, combine egg whites, sugar and salt over a pot of simmering water. Whisking constantly, cook until sugar and salt dissolve and mixture is warm to touch (about 160 degrees). Using the whisk attachment, beat mixture on low speed and gradually increase to high, beating until mixture is stiff and glossy, about 10 minutes. With mixer on low, add butter a few tablespoons at a time, then whisk in vanilla. Using paddle attachment, beat buttercream until air bubbles are gone and mixture is smooth. Gently fold in crushed cookies. Use immediately.
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COOKIES & CREAM COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.9/5 (70)Category DessertCuisine AmericanTotal Time 2 hrs 35 mins
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the cream cheese on medium-high speed until completely smooth and creamy. Add the butter and beat until combined (see photo for a visual), scraping down the sides and up the bottom of the bowl as needed. Add granulated sugar and brown sugar and beat on medium-high speed until smooth and creamy, about 2 minutes. Add the egg and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low speed until combined. With the mixer running on low speed, beat in the white chocolate chips. Add the Oreos and beat on low speed or gently fold in with a rubber spatula or wooden spoon (dough is heavy) until combined. Cover and chill the dough for at least 2 hours in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
COOKIES & CREAM PIE (OREO) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
5/5 (33)Category DessertCuisine AmericanTotal Time 6 hrs 40 mins
- In a food processor or blender, pulse the whole Oreos (cream filling and cookie) into a fine crumb. You should have about 2 cups. Stir the Oreo crumbs and melted butter together. Press tightly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes. Allow to cool as you prepare the filling.
- Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4 minutes. Set aside. Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the confectioners’ sugar and vanilla extract and beat on medium-high speed until combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
- Using your mixer on low speed or a rubber spatula, fold the whipped cream and chopped Oreos into the cream cheese mixture until combined. This takes several turns of your rubber spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream.
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