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

  1. In a medium bowl whisk the heavy cream and sugar to soft peaks.
  2. Fold in the finely crushed Oreos until combined.
  3. 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

  1. In a medium mixing bowl, whisk marshmallow fluff and 1 cup whipped topping with a hand mixer until blended.
  2. Add pudding mix and blend until fully combined.
  3. Stir in 1 cup chopped cookies.
  4. 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.
  5. Frost with remaining whipped topping and garnish with remaining chopped cookies, mini marshmallows and chocolate sauce.
  6. 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

  1. Slice openings into the top of each pudding cup. Gently peel the lids off, keeping one side attached.
  2. Transfer the vanilla pudding into a medium mixing bowl and clean the containers.
  3. In a small saucepan add the blueberries, sugar and lemon juice. Bring to a simmer and add cornstarch.
  4. When the sauce begins to thicken, remove from heat and let cool.
  5. Pour the whipping cream into a bowl and beat until stiff peaks form. Fold the whipped cream and crushed Oreos into the pudding.
  6. Layer the pudding and the fruit sauce in the pudding containers in 3 layers to create a pretty pattern.
  7. Scatter the finely crushed Oreo pieces all over the surface.
  8. Place the lids back on the pudding cups and tape to the containers to secure them closed.
  9. Slide a popsicle stick into the sliced opening and place the popsicles in the freezer until frozen stiff, about 4 hours or overnight.
  10. 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

  1. Place the Oreos in a food processor and blend to a fine sand texture. Continue to mix and add in the coconut oil.
  2. Let blend until the texture of a butter begins to form.
  3. 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

  1. Crush half of the Oreos. Set aside.
  2. In a medium mixing bowl, blend cream cheese, sweetened condensed milk, vanilla and lemon juice until smooth.
  3. Mix in the crushed Oreos.
  4. Place cupcake sleeves into a cupcake pan and place an Oreo in the bottom of each.
  5. Pour the cheesecake mixture into the sleeves, and place in the fridge for at least 4 hours or until set.
  6. 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

  1. 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.
  2. Fill the larger bag halfway with ice. Add salt over the ice. Carefully shake the bag to help distribute the salt.
  3. Place the small bag of ice cream mixture inside the larger bag, and seal well.
  4. 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.
  5. Remove the ice cream-filled bag from the ice, and wipe the bag clean of salt.
  6. 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

  1. In a food processor, crush the Oreos into a fine crumble.
  2. Add softened cream cheese and process until a smooth dough is formed.
  3. Transfer to the fridge for 20 minutes to firm up.
  4. Clean and trim the strawberries.
  5. 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.
  6. Dip frozen truffles into the melted white chocolate to coat and place on a wire rack.
  7. Dust with freeze dried strawberries and return to the fridge until ready to serve.