food
Unexpected Oreo Hacks
8 surprising Oreo hacks that go beyond dunking with a fork.
food
Unexpected Oreo Hacks
8 surprising Oreo hacks that go beyond dunking with a fork.
Ingredients
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 6 Peanut Butter Oreos, crushed finely
Steps
- In a medium bowl whisk the heavy cream and sugar to soft peaks.
- Fold in the finely crushed Oreos until combined.
- If desired place in a piping bag with a star tip or simply dollop on top of dessert.
Ingredients
- 1 tub frozen whipped topping, thawed
- 1/2 cup marshmallow fluff, warmed
- 1 package chocolate instant pudding mix
- 14 S’mores Oreos, chopped
- 12 vanilla ice cream sandwiches
- 1/2 cup hot fudge ice cream topping, warmed
- 1/2 cup mini marshmallows
Steps
- In a medium mixing bowl, whisk marshmallow fluff and 1 cup whipped topping with a hand mixer until blended.
- Add pudding mix and blend until fully combined.
- Stir in 1 cup chopped cookies.
- To build your cake, lay 4 ice cream sandwiches, side-by-side, on a freezer-safe serving platter; cover with half the pudding mixture. Repeat layers and top with remaining sandwiches.
- Frost with remaining whipped topping and garnish with remaining chopped cookies, mini marshmallows and chocolate sauce.
- Freeze for at least 2 hours.
Ingredients
- 8 vanilla pudding cups
- 1 (6-ounce) package of blueberries
- 2 tablespoons lemon juice
- 1/2 cup sugar
- 1/2 teaspoon cornstarch
- 1 cup whipping cream
- 12 Golden Oreos, crushed, plus more for garnish
- 8 popsicle sticks
Steps
- Slice openings into the top of each pudding cup. Gently peel the lids off, keeping one side attached.
- Transfer the vanilla pudding into a medium mixing bowl and clean the containers.
- In a small saucepan add the blueberries, sugar and lemon juice. Bring to a simmer and add cornstarch.
- When the sauce begins to thicken, remove from heat and let cool.
- Pour the whipping cream into a bowl and beat until stiff peaks form. Fold the whipped cream and crushed Oreos into the pudding.
- Layer the pudding and the fruit sauce in the pudding containers in 3 layers to create a pretty pattern.
- Scatter the finely crushed Oreo pieces all over the surface.
- Place the lids back on the pudding cups and tape to the containers to secure them closed.
- Slide a popsicle stick into the sliced opening and place the popsicles in the freezer until frozen stiff, about 4 hours or overnight.
- To unmold, place both thumbs at the base of the pudding container and press upwards. Enjoy!
Ingredients
- 20 Oreos
- 2 tablespoons coconut oil, warmed
- 1 tablespoon water
Steps
- Place the Oreos in a food processor and blend to a fine sand texture. Continue to mix and add in the coconut oil.
- Let blend until the texture of a butter begins to form.
- If needed, add the water to achieve a smooth, spreadable texture.
Ingredients
- 1 block cream cheese, softened
- 8 ounces sweetened condensed milk (1/2 can)
- 2 tablespoons lemon juice
- 1/2 teaspoon vanilla extract
- 16 Birthday Cake Oreos, divided
Steps
- Crush half of the Oreos. Set aside.
- In a medium mixing bowl, blend cream cheese, sweetened condensed milk, vanilla and lemon juice until smooth.
- Mix in the crushed Oreos.
- Place cupcake sleeves into a cupcake pan and place an Oreo in the bottom of each.
- Pour the cheesecake mixture into the sleeves, and place in the fridge for at least 4 hours or until set.
- Top with fresh whipped cream and more Oreo (optional).
Ingredients
- 1 small freezer bag
- 1/2 cup milk
- 1/2 cup heavy cream
- 2 tablespoons sugar
- 6 tablespoons kosher or rock salt
- 1 teaspoon vanilla extract
- 5 Mint Oreos, crushed
- 1 teaspoon vanilla extract
- 1 gallon-sized freezer bag
- Ice
Steps
- In the small bag, combine milk, heavy cream, sugar, a pinch of salt, Oreo cookies and vanilla. Remove as much air as possible from bag, before sealing tight.
- Fill the larger bag halfway with ice. Add salt over the ice. Carefully shake the bag to help distribute the salt.
- Place the small bag of ice cream mixture inside the larger bag, and seal well.
- Shake the bag continuously for about 10 to 15 minutes, or until the mixture becomes firmer. Use a kitchen towel or oven mitts to protect your hands from the cold.
- Remove the ice cream-filled bag from the ice, and wipe the bag clean of salt.
- Scoop out the ice cream to serve.
Ingredients
- 4 ounces cream cheese, softened
- 20 Lemon Oreos
- 8 small strawberries
- 8 ounces white chocolate, melted
- 1 cup freeze dried strawberries, crushed
Steps
- In a food processor, crush the Oreos into a fine crumble.
- Add softened cream cheese and process until a smooth dough is formed.
- Transfer to the fridge for 20 minutes to firm up.
- Clean and trim the strawberries.
- Once the dough is firm, begin assembling the truffles: Pinch off about 2 tablespoons of dough and flatten into a disc in your hand. Place a trimmed strawberry in the middle, pinch the dough around and roll into a ball. Place the now-filled truffles on a parchment lined baking sheet or plate and place in the freezer for 20 minutes to firm up.
- Dip frozen truffles into the melted white chocolate to coat and place on a wire rack.
- Dust with freeze dried strawberries and return to the fridge until ready to serve.