Oreopistachiodessert Recipes

OREO-PISTACHIO DESSERT...THIS IS EASY AND DELICIOUS!!

Steps:

• Crush Oreos for the crust (a food processor works wonders).
• Reserve 1/4 to 1/2 cup for the top of dessert, set aside.
• Combine remaining crumbs and melted butter.
• Press into the bottom of a 9"x13" cake pan.
• Set aside.
• With a mixer, combine pudding and milk, mixing well.
• Fold in Cool Whip until well blended.
• Fold in softened ice cream.
• Add food coloring to 'perk up' the color to a nice pastel green (if desired).
• Pour pudding mixture onto Oreo crust.
• Sprinkle top with remaining cookie crumbs and freeze.
• When getting ready to serve, let it sit in the refrigerator for 1 hour, or on the counter for 30 minutes.

OREO-PISTACHIO DESSERT

Steps:

• Mix Oreos and butter, divide.
• Spread 1/2 on bottom of 8x11" pan.
• Reserve other 1/2 of crumbs for top.
• Prepare pudding, using the milk, according to directions on box.
• Mix all remaining ingredients and pour over half cookie crumbs.
• Sprinkle the rest of the crumbs on top.
• Freeze.

HOMEMADE OREOS RECIPE BY TASTY

Steps:

• In a large bowl, cream together 1 cup (225 grams) of softened butter with the white sugar and salt, until light and fluffy.
• Beat in eggs until fully incorporated.
• Sieve together the flour, cocoa powder, and baking soda into the mix. Blend well.
• Add the dry ingredients to the wet ingredients, and mix together until combined.
• Turn the dough out onto your surface and push together into a flat square. Wrap the dough in plastic wrap and refrigerate for 1 hour.
• Preheat oven to 325˚F (160˚C).
• Remove the dough from the fridge, and for ease of rolling out, divide the dough into 4 (this way the dough stays cool longer and prevents the need of re-chilling later on).
• To roll out the dough, place a quarter of the dough between two sheets of parchment paper (alternatively the dough can be rolled out on a lightly floured surface - though the parchment is preferred as it prevents any additional flour from altering the color/appearance of the dark cookies). Roll the dough between the two sheets of parchment to ¼-inch (½ cm) thickness.
• Using a small round cookie cutter (alternatively, we found the rim of a champagne glass to be a perfect size!) cut the dough into individual rounds and place on a large parchment-lined baking sheet, leaving at least ½-inch (1¼ cm) between each cookie.
• Pack together and re-roll out any scraps to cut additional cookies. Repeat with this process with each remaining ¼ of the dough.
• Bake in a preheated oven for 15 minutes. If baking multiple trays at the same time, be sure to rotate the pans in the oven halfway through. Remove and transfer cookies to a cooling rack to cool completely.
• To make the filling, combine ½ cup (115 grams) butter, powdered sugar, and vanilla in a medium mixing bowl. Beat together until light and fluffy.
• Assemble the cookies by spreading a generous scoop of the icing onto one of the cookies and sandwiching it with another. Give it a light squeeze and scrape any excess off to clear and even out the sides.
• Serve with a glass of milk.
• Enjoy!