Oreo Cookie Cake Recipes

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GIANT OREO COOKIE CAKE



Giant OREO Cookie Cake image

Watch everyone's eyes light up when you bring out this fantastic cake, made to look like a giant-size OREO Cookie. The best part? It tastes as good as it looks!

Provided by Oreo

Categories     Trusted Brands: Recipes and Tips     OREO®

Time 1h20m

Yield 16

Number Of Ingredients 7

1 package (2-layer size) devil's food cake mix
4 ounces semi-sweet baking chocolate
¼ cup butter
1 (8 ounce) package cream cheese, softened
½ cup white sugar
2 cups thawed frozen whipped topping
12 OREO Cookies, coarsely crushed

Steps:

  • Heat oven to 350 degrees F.
  • Prepare cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 minutes. Invert onto wire racks; gently remove pans. Cool cakes completely.
  • Microwave chocolate and butter in small microwaveable bowl on high 2 minutes. or until butter is melted. Stir until chocolate is completely melted. Cool 5 minutes. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in whipped topping and crushed cookies.
  • Stack cake layers on plate, filling with cream cheese mixture. Spread top with chocolate glaze; let stand 10 minutes or until firm. Keep refrigerated.

OREO® COOKIE CAKE



Oreo® Cookie Cake image

If you love Oreo® cookies, you'll love this smooth, creamy (but not too rich) dessert!

Provided by Pam

Categories     Desserts     Cakes

Time 1h

Yield 24

Number Of Ingredients 7

1 (20 ounce) package chocolate sandwich cookies
½ cup butter
1 (16 ounce) container frozen whipped topping, thawed
2 (8 ounce) packages cream cheese
1 cup confectioners' sugar
2 cups milk
1 (3.5 ounce) package instant vanilla pudding mix

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 CHEESECAKE



OREO Cheesecake image

An OREO Cookie crust adds a chocolate flavor dimension to this classic, creamy vanilla cheesecake.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 6h25m

Yield 16

Number Of Ingredients 7

1 (15.5 ounce) package OREO Cookies, divided
⅓ cup butter or margarine, melted
3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
¾ cup sugar
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 teaspoon vanilla
4 eggs

Steps:

  • Heat oven to 350 degrees F.
  • Crush 28 cookies finely; coarsely chop remaining cookies. Mix crushed cookies with butter; press onto bottom and 2 inches up side of 9-inch springform pan.
  • Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chopped cookies. Pour into crust.
  • Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Nutrition Facts : Calories 372.6 calories, Carbohydrate 31.8 g, Cholesterol 113.7 mg, Fat 26 g, Fiber 0.8 g, Protein 5.6 g, SaturatedFat 12.5 g, Sodium 401.8 mg, Sugar 20.3 g

CHOCOLATE-COVERED OREO COOKIE CAKE



Chocolate-Covered OREO Cookie Cake image

Be warned: According to readers, if you serve this delectable treat as a birthday cake, you'll be starting a tradition. One that's going to be tough to break.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 1h20m

Yield 16

Number Of Ingredients 7

1 (18.25 ounce) package devil's food chocolate cake mix
4 (1 ounce) squares BAKER'S Semi-Sweet Chocolate
¼ cup butter
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
½ cup sugar
2 cups thawed COOL WHIP Whipped Topping
12 OREO Cookies, coarsely crushed

Steps:

  • Heat oven to 350 degrees F.
  • Prepare cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
  • Microwave chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies.
  • Place 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze; let stand 10 min. or until firm. Keep refrigerated.

OREO™ COOKIE CAKE



Oreo™ Cookie Cake image

Enjoy this layered cake made special with Oreo™ cookies and Betty Crocker™ whipped fluffy white frosting - a wonderful dessert!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 8

Number Of Ingredients 12

1 1/4 cups Gold Medal™ all-purpose flour
2/3 cup sugar
1/2 teaspoon baking soda
1/2 cup butter or margarine, softened
1/4 cup water
1 oz unsweetened baking chocolate, melted, cooled
1 egg
6 Oreo chocolate creme sandwich cookies, coarsely broken
1 container (12 oz) Betty Crocker™ Whipped fluffy white frosting
1/4 cup semisweet chocolate chips
1/2 teaspoon shortening
Coarsely broken cookies, if desired

Steps:

  • Heat oven to 375°F. Grease bottom and side of 8-inch round pan with shortening; lightly flour. In medium bowl, beat flour, sugar, baking soda, butter, water, chocolate and egg with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 1 minute, scraping bowl occasionally. Stir in broken cookies. Spread in pan.
  • Bake 25 to 30 minutes or until cake springs back when touched lightly in center. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
  • Cut cake horizontally in half. Place bottom layer on serving plate. Spread with frosting. Top with remaining layer.
  • In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 10 to 15 seconds or until chocolate can be stirred smooth and is thin enough to drizzle. Drizzle chocolate over top of cake. Sprinkle with coarsely broken cookies.

Nutrition Facts : Calories 520, Carbohydrate 68 g, Cholesterol 55 mg, Fat 5, Fiber 2 g, Protein 4 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 45 g, TransFat 3 1/2 g

OREO COOKIE CAKE



Oreo Cookie Cake image

I am not a big fan of eating Oreo Cookies, but this cake is TO DIE FOR. I served this for dessert at night to a bunch of overnight guests who requested it again for breakfast! I strongly recommend preparing this at least 24 hours before you want to serve it. It firms up and tastes much better that way! Prep time below does not include chilling time.

Provided by jackieblue

Categories     Dessert

Time 15m

Yield 16 serving(s)

Number Of Ingredients 8

1/2 cup butter, melted
42 Oreo cookies, crushed (plus extra for sprinkling)
8 ounces cream cheese, softened
2 cups confectioners' sugar
16 ounces Cool Whip (divided)
1 (3 1/2 ounce) box instant chocolate pudding mix
1 (3 1/2 ounce) box instant vanilla pudding
3 cups milk

Steps:

  • Mix butter and crushed cookies. Press into the bottom a 9"x13" pan using parchment or waxed paper.
  • Mix cream cheese and confectioner's sugar well. Fold in 8 oz Cool Whip. Spread mixture on crust.
  • Mix both pudding mixes together with milk. Spread on cream cheese mixture.
  • Top with remaining 8 oz Cool Whip and sprinkle with cookie crumbs.
  • Chill at least a day. The longer you chiil it, the firmer it gets.

Nutrition Facts : Calories 445.8, Fat 24.7, SaturatedFat 15, Cholesterol 37.2, Sodium 411.9, Carbohydrate 53.7, Fiber 1, Sugar 40.6, Protein 4.5

OREO CHOCOLATE CAKE



Oreo Chocolate Cake image

A rich, moist chocolate sponge with oreo buttercream filling, topped with cookie crumble. Great for birthdays!

Provided by tracinda

Time 1h10m

Yield Serves 12

Number Of Ingredients 11

250g self raising flour
250g light brown soft sugar
50g cocoa
250g dark chocolate
250g butter
4 eggs
154g pack of Oreo cookies
250g butter
3-400g sifted icing sugar
few drops vanilla extract
1-2 tablespoons milk

Steps:

  • Preheat your oven to 160C/fan 140C/gas 3. Grease and line 2x20cm sandwich tins.
  • Mix the flour, sugar and cocoa together. Melt the chocolate and butter and 200 ml water together over a low heat, then beat this along with the eggs into the dry ingredients.
  • Pour into the two sandwich tins, and bake for approximately 40 mins, until well risen, and a skewer inserted in the middle comes out clean. Transfer to wire racks and allow to cool.
  • While the cake is cooling, make the buttercream. Beat the butter until creamy, then add 300g of the icing sugar and vanilla. Mix well. An electric mixer is really useful here! You may find the mixture a bit dry - if so, add a tablespoon of milk at a time. If the mixture is too wet, add a little more icing sugar.
  • Blitz all but one of the cookies in a food processor. Mix half of the cookie crumbs into the buttercream, and reserve the other half.
  • Spread the butter icing between the two cakes, and over the top of them when sandwiched together.
  • Sprinkle the remaining cookie crumbs over the top. You could add mini oreos to decorate of you like!
  • Eat the reserved cookie with a glass of milk, to reward yourself for all your hard work!

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