OREO DUMP
This is a recipe that my mother used to make for us when we were small. I don't recall where she got the recipe from, but it is very yummy! Hope you enjoy! I don't know if 24 ounces of Oreo's is the correct size, but I do know that it is the largest pack of the Oreo cookies.
Provided by BlueberrySmile
Categories Dessert
Time 30m
Yield 1/2 cup, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Mix pudding as directed on box and add cream cheese.
- Let sit 10-15 minutes then stir in cool whip.
- Crumble 1/2 pkg of Oreo cookies and put into bottom of 8x13 pan.
- Spread all of the pudding mixture on cookies in pan.
- Then put remaining crumbled Oreo cookies on top and keep cool till ready to serve.
- Enjoy!
Nutrition Facts : Calories 874.4, Fat 35.3, SaturatedFat 12.8, Cholesterol 41.6, Sodium 1466.3, Carbohydrate 134.6, Fiber 3.3, Sugar 98.2, Protein 8.9
OREO CAKE
Calling all chocoholics: This Oreo cake boasts cocoa and dark chocolate in the batter plus a cream cheese frosting that's speckled with crushed Oreos. We'll learn how to bake a rich layer cake that's ultra fluffy (thanks to plain yogurt), as well as, how to frost and decorate with piped rosettes.
Provided by Gemma Stafford
Categories dessert
Time 2h15m
Yield 10 servings
Number Of Ingredients 16
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter three 6-inch round cake pans or springform pans then line the bottoms with parchment.
- In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda and salt. Gently mix using a spoon.
- Beat the 1 1/2 sticks butter and the granulated sugar with an electric mixer on medium speed in a alarge bowl until light and fluffy.
- Add the eggs and vanilla and beat on high speed until incorporated. (High speed will prevent this mixture from separating.)
- Add the yogurt and melted chocolate and mix on medium-high speed quickly until incorporated.
- Add the dry ingredients to the wet ingredients and fold in with a rubber spatula until no streaks of flour remain.
- Divide the batter equally among the 3 prepared pans. Bake until a toothpick inserted in the center comes out clean, 22 to 25 minutes.
- Loosely cover the pans with foil and let them cool completely on wire racks. Remove the cakes from the pans and peel off the parchment.
- For the frosting: Beat the cream cheese and butter with an electric mixer on medium-high speed in a large bowl until smooth. With the machine running, slowly add the confectioners' sugar one spoonful at a time until the frosting is smooth and creamy (do not overbeat). Stir in the vanilla and Oreo crumbs. Refrigerate until needed.
- When the cakes are cool, trim off the domed tops with a serrated knife to make the cakes level.
- Place one cake trimmed-side down on a cake stand or platter. Spread a spoonful of frosting on top in an even layer. Top with the second cake, trimmed-side up and spread another layer of frosting on top. Repeat with the third cake, trimmed-side down, and some more frosting.
- Once all the cake layers are stacked, spread a thin layer of the frosting over the top and sides of the cake with an offset spatula. (This is the crumb coat.) Refrigerate until chilled, at least 30 minutes.
- Cover the cake with more frosting, reserving some of the frosting for decorating the top. Frost the cake as evenly as possible. Sprinkle some of the remaining Oreo crumbs over the top of the cake. Transfer the reserved frosting to a pastry bag with a medium round tip. Pipe rosettes around the rim of the cheesecake then top each rosette with a mini Oreo. Enjoy right away or refrigerate for up to 3 days.
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 DIRT CAKE
This is a delicious dessert! It is almost like a mousse. It requires minimal ingredients. Not very good for the weight conscious :) It makes a decent amount so you could always split the recipe in half.
Provided by smetcalf07
Categories Dessert
Time 15m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Crush 1/2 package of Oreo cookies in bottom of cake pan. (If you have a food processor this will probably be the easiest way) Set aside.
- Make pudding according to directions. Set aside.
- Mix cream cheese, cool whip, powdered sugar together until smooth. Add pudding to mixture. Mix well and pour over cookies in pan.
- Crush the other 1/2 package of Oreos and sprinkle on top of cream cheese mixture.
- Refrigerate for a couple of hours.
Nutrition Facts : Calories 608.4, Fat 23.8, SaturatedFat 12, Cholesterol 24.9, Sodium 974.1, Carbohydrate 96.7, Fiber 1.5, Sugar 80, Protein 4.7
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