Oreo Brownie Delight Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
• Mix brownie mix, oil, eggs, and water together in a bowl until smooth. Spoon about 1 tablespoon batter into each muffin cup. Place 1 cookie into each muffin cup and top with more batter.
• Bake in the preheated oven until a toothpick inserted in the side of the brownie comes out clean, 20 to 23 minutes.

Steps:

• Preheat the oven to 325 degrees F. Coat a 9-by-13-inch baking pan with nonstick cooking spray or shortening and dust with cocoa powder. Set aside.
• Combine the flour, salt and cocoa powder in a medium bowl. Combine the sugar, melted butter, oil, vanilla and eggs in a large bowl. Add the flour mixture to the butter mixture and stir until combined. Stir in the chocolate chips. Pour the batter into the bottom of the prepared baking pan. Arrange the chocolate sandwich cookies on top of brownie batter, spacing them out evenly.
• Make the cheesecake layer. Beat the cream cheese and sugar in a large bowl until the mixture becomes fluffy. Slowly beat in the eggs, one at a time, until the batter is smooth. Add the vanilla, stirring until combined. Pour the cheesecake batter over the top of the chocolate sandwich cookies and brownie batter, spreading out evenly. Sprinkle the top with the chopped cookies. Bake until the edges are slightly golden brown and the center is a little jiggly, about 45 minutes. Remove to a wire rack to cool completely. Refrigerate for at least 2 hours or up to overnight. Cut into squares and serve with a drizzle of chocolate sauce, if desired.

Steps:

• Place cookies in food processor and process until fine crumbed.
• Transfer to a mixing bowl and add melted butter, mixing well.
• Press into a 9x13-inch pan and refrigerate 10 minutes.
• Pour milk into a mixing bowl and add pudding mix, preparing per package directions (only using 3 cups milk for added thickness). Let set 5 minutes to thicken.
• Blend cream cheese and sugar in a small bowl. Add 1 1/4 Cup of the Cool Whip, and mix well.
• Spread cream cheese mixture evenly onto cookie crust.
• Spread pudding evenly on top of cream cheese mixture.
• Spread remaining Cool Whip evenly on top of pudding layer.
• If desired, top Cool Whip with additional crushed Oreos (if there are any leftover).
• Refrigerate several hours or overnight before serving.
• Carefully cut into squares, making sure to cut all the way through the cookie crust.
• Store leftovers in the refrigerator.

Steps:

• Mix crushed cookies and butter in medium bowl.
• Press firmly onto bottom of 13 by 9 in baking dish.
• Refrigerate 10 minute.
• Beat cream cheese, sugar, and 2 tbsp of milk in medium bowl with wire whisk until blended well.
• Gently stir in 1 1/4 cups of whipped toppping.
• Spread over crust.
• Pour 3 1/4 cups milk into large bowl.
• Add pudding mixes and beat with a wire whisk for 2 minute.
• Pour over cream cheese layer.
• Let stand 5 minutes or until thickened.
• Drop remaining whipped topping by spoonfuls over pudding spread to cover pudding.
• Top with crushed candy, chocolate, cookies, or your topping of choice.
• Refrigerate at least 4 hours.