Oreotorte Recipes
OREO® COOKIE CAKE
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
FROZEN OREO DESSERT
Easy and irresistible frozen dessert made with buttery Oreo crumbs, a layer of ice cream, and hot fudge sauce.
Categories Dessert: Frozen
Time 25m
Number Of Ingredients 4
Steps:
- Combine melted butter and Oreo crumbs in a small bowl till well mixed.
- Press just over half of the crumbs into a 9×13″ pan. Place in the freezer.
- Take ice cream out of the freezer and let soften. I stirred mine up about every 5 minutes till it was spreadable.
- Spread softened ice cream on top of frozen crust. Sprinkle remaining crumbs on top. Cover and freeze for several hours or till firm.
- Remove from the freezer 10-15 minutes before serving. Drizzle each slice with hot fudge sauce.
Nutrition Facts : Calories 205 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 37 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 117 grams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
OREO ICE CREAM DESSERT
Oreo Ice Cream Dessert is a cool frozen treat with fudge, crunch and creamy whipped topping,
Provided by Nikki Lee - Soulfully Made
Categories Desserts
Time 30m
Number Of Ingredients 5
Steps:
- Take ice cream out of freezer to soften approximately ½ hour.
- In a bowl combine 3 1/2 cups cookie crumbs and butter. Press into a 9 X 13 greased baking dish.
- In a bowl mix, softened ice cream and 1 container (or 8 ounces) of cool whip until combined. Spread ice cream mixture over cookie crust. Cover and freeze for 30 minutes until set.
- Drizzle fudge topping over ice cream mixture. Cover and freeze until set.
- Spread remaining whipped topping over fudge mixture and sprinkle remaining cookie crumbs on top. Cover and freeze for 2 hours or until completely set.
Nutrition Facts : ServingSize 1 grams, Calories 392 kcal, Carbohydrate 48 g, Protein 7 g, Fat 20 g, SaturatedFat 12 g, TransFat 0.003 g, Cholesterol 76 mg, Sodium 162 mg, Fiber 1 g, Sugar 40 g, UnsaturatedFat 6 g
OREO TORTE
Quick, easy and delicious! One of my family's favorite desserts.Chilling of first layer is included in prep time.
Provided by DIryshe
Categories Dessert
Time 45m
Yield 1 9x13 Dessert
Number Of Ingredients 8
Steps:
- FIRST LAYER: Take out 1/2 cup crushed cookies and set aside for 4th layer.
- Mix the remaining crushed cookies and margarine.
- Press into the bottom of a 9x13 pan and chill for 1/2 hour.
- SECOND LAYER: Beat cream cheese and sugar together until creamy.
- Fold in whipped topping until well blended.
- Spread evenly over the 1st.
- layer.
- THIRD LAYER: Blend pudding and milk at medium speed for 4 minutes.
- Spread over the 2nd.
- layer.
- FOURTH LAYER: Spread whipped topping over the 3rd.
- layer.
- Sprinkle the 1/2 cup cookie crumbs on top.
- Chill and serve.
Nutrition Facts : Calories 8856.7, Fat 481, SaturatedFat 183.6, Cholesterol 716.8, Sodium 10341.4, Carbohydrate 1069.7, Fiber 34.5, Sugar 642.1, Protein 111.1
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- Mix together melted butter and remaining cookie crumbs and pat into the bottom of a 9x13 baking dish/cake pan. Refrigerate 1 hour.
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- Make the Cream Cheese Layer: In a mixing bowl, beat the cream cheese on medium speed until light and fluffy, about 3 minutes. Reduce the speed to medium-low and gradually add the powdered sugar until it is all incorporated. Increase the speed to medium and beat for 30 seconds. Using a rubber spatula, gently fold in the Cool Whip. Spread in an even layer over the crust. Refrigerate while the pudding layer is prepared.
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