Oreo Freeze Recipes

OREO® FREEZE

Steps:

• Combine chocolate sandwich cookies and melted butter in a large bowl. Press mixture into the bottom of a 9x13-inch baking dish. Spread softened ice cream over the cookie crust and place in the freezer.
• Combine evaporated milk, sugar, cocoa powder, butter, and unsweetened chocolate in a saucepan. Bring to a simmer over medium heat. Continue to cook, stirring frequently, until thickened, 10 to 15 minutes. Remove from the heat and allow to cool.
• Spread cooled chocolate sauce over frozen ice cream layer and return to the freezer for 5 to 10 minutes.
• Spread whipped topping over chocolate sauce layer and top with peanuts and chocolate chips. Put back in the freezer until frozen, at least 15 minutes.
• Allow to soften for 10 minutes before slicing and serving.

FROZEN OREO COOKIE DESSERT

Steps:

• Set cool whip out to thaw and soften.
• Reserve a few cookie crumbs for topping.
• About 1/3 cup.
• Mix remaining crumbs with butter and press into the bottom of a 9 x 13 inch pan.
• Freeze for 20 minutes.
• Now, make layers of ice cream and hot fudge.
• It is easier to use the ice cream that comes in a brick.
• Just unwrap the carton and then slice the ice cream and layer as follows.
• 1 layer ice cream (1/2 of ice cream) 1 layer hot fudge (1/2 of hot fudge) remaining 1/2 of ice cream.
• remaining 1/2 of hot fudge.
• Freeze for 20 minutes.
• Spread the cool whip on top.
• Freeze until ready to serve.
• Sprinkle reserved cookie crumbs on top just before serving.

FREEZE AHEAD OREO CHEESECAKE

Steps:

• Allow cream cheese, eggs and sour cream to come to room temperature. Preheat oven to 325 degrees.
• In medium bowl, combine butter and cookie crumbs. Press evenly into the bottom of a greased 10" springform pan to form the bottom crust; set aside.
• In a large bowl, beat cream cheese with an electric mixer until light and fluffy. Beat in sugar and eggs.
• Stir in sour cream, flour, vanilla, and salt. Fold in 5 chopped cookies.
• Pour mixture into springform pan; top with remaining chopped cookies.
• Bake on the top rack of a 325 degree oven for 1 hour and 15 minutes. Turn off the oven, prop the door open several inches, and allow cake rest in oven for 1 hour.
• Remove cheesecake from oven and allow to cool completely.
• Remove the outer rim (sides) of the springform pan, leaving the cheesecake sitting on the bottom of the pan. Wrap the cheesecake (with the bottom of the pan) with several layers of plastic wrap and then a layer over the outside with aluminum foil. Freeze completely.
• Allow cheesecake to defrost overnight in the refrigerator. When partially thawed, unwrap and transfer it from the springform pan bottom onto the serving plate.