Oreo Salad Recipes

EASY OREO FLUFF

Steps:

• Whisk together pudding mix and milk. Let sit for about 3-4 minutes, or until soft set. Fold in Cool Whip.
• Add chopped Oreos and marshmallows. Stir to combine. Serve immediately or cover and refrigerate for up to 4 days.

OREO® FLUFF SALAD

Steps:

• Stir milk and pudding mix together in a bowl until pudding is well mixed; fold in whipped topping. Stir cookies into pudding until well blended. Cover bowl with plastic wrap and refrigerate until thickened and chilled, at least 1 hour to overnight.

OREO COOKIE SALAD

Steps:

• Mix buttermilk and pudding and let stan 10 mins in fridge.
• Add Cool Whip, fruit cocktail, mandarins and pineapple chunks.
• Mix in 12 broken Oreo Cookies.
• Decorate rim with halved cookies and whipped topping.

ORZO SALAD

Steps:

• Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
• Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.
• Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
• Yield: 1 3/4 cups

MANDARIN ORANGE OREO SALAD

Steps:

• Whip buttermilk and pudding together. Add oranges and fold in Cool Whip.
• Before serving add crushed oreo cookies.

OREO FLUFF

Steps:

• Mix together one cup of milk and one package of instant vanilla pudding and allow it sit until slightly set up.
• Fold in your cool whip with a rubber spatula until completely combined.
• Fold in your Oreos and mini marshmallows. Don't worry if you're Oreos fall apart a little while cutting them up.
• Serve immediately, or refrigerate for up to 3 days in an airtight container.

GREEK ORZO SALAD

Steps:

• Cook orzo according to package directions; drain. In a large serving bowl, toss orzo with 2 teaspoons oil. , In another bowl, combine the onion, parsley, vinegar, oregano, salt, sugar, pepper and remaining oil; pour over orzo and toss to coat. Cover and refrigerate for 2-24 hours. Just before serving, gently stir in tomatoes, cucumber, olives and cheese.