COOKIES AND CREAM CUPS
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h15m
Yield 12 servings
Number Of Ingredients 3
Steps:
- Crush 15 of the cookies into fine crumbs. Add the melted butter, then mix to combine. Press some of the crumbs into each cup of a 12-cup muffin pan. Set aside.
- Break up 6 more of the cookies into chunks. Mix the softened ice cream with the broken-up cookies. Spoon some of the ice cream mixture into each cup of the muffin pan. Crush the remaining 2 to 3 cookies into crumbs and sprinkle over the cups.
- Freeze until firm, then remove from the muffin pan and place in resealable plastic bags or other airtight containers.
COOKIES & CREAM PIE (OREO)
This cookies & cream pie features a crunchy Oreo cookie crust and gloriously creamy filling that sets up in the refrigerator. Easy enough for any beginner baker to handle!
Provided by Sally
Categories Dessert
Time 6h40m
Number Of Ingredients 8
Steps:
- Preheat to 350°F (177°C).
- In a food processor or blender, pulse 20 Oreos (including the cream filling) into a fine crumb. You should have about 2 cups, or 220g. Stir the Oreo crumbs and melted butter together. Press tightly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes. Allow to cool as you prepare the filling.
- Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4 minutes. Set aside. Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the confectioners' sugar and vanilla extract and beat on medium-high speed until combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
- Using your mixer on low speed or a rubber spatula, fold the whipped cream and chopped Oreos into the cream cheese mixture until combined. This takes several turns of your rubber spatula. Combine slowly as you don't want to deflate all the air in the whipped cream.
- Spread filling into cooled crust. Use an offset spatula to smooth down the top.
- Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6 hours and up to 2 days. The longer refrigerated, the better the pie will set up. You could also freeze the pie for at least 4 hours and up to 3 months. The crust is a little difficult to eat frozen, though.
- Feel free to garnish the pie with whipped cream. I used Ateco 849 piping tip for the whipped cream in the pictured pie. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
- Cover and store leftover pie in the refrigerator or freezer for up to 5 days.
4-INGREDIENT COOKIES AND CREAM PIE
This simple, quick recipe is perfect for a first-time pie maker. And the nostalgic flavors are bound to be the hit of the party - try different flavors of sandwich cookies to change it up.
Provided by Food Network Kitchen
Time 8h15m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Cut 10 of the cookie sandwiches in half and arrange in the bottom of the pie crust.
- Whip the cream and sugar together in a medium bowl with an electric mixer on medium-high speed until it holds stiff peaks. Pour the cream into the pie crust and smooth out into an even layer with decorate swirls on top (the back of a spoon works nicely). Crumble the remaining 5 cookies and sprinkle over the top. Cover loosely with plastic wrap and refrigerate overnight, to soften the cookies.
COOKIES AND CREAM WHOOPIE PIES
Looking for sandwich cookies? Then check out these cookies made using Betty Crocker® sugar cookie mix - a wonderful dessert treat!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 14
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In large bowl, stir together cookie mix, cocoa and flour. Add sour cream, butter, vanilla and egg; stir until stiff dough forms.
- Shape dough into 28 (1 1/4-inch) balls. Roll in sugar. On ungreased cookie sheets, place balls 2 inches apart. Press each ball to flatten slightly.
- Bake 8 to 9 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
- In small bowl, stir filling ingredients until well mixed. To make each whoopie pie, spread about 2 teaspoons filling on bottom of 1 cookie. Top with second cookie, bottom side down; gently press cookies together. Store between sheets of waxed paper in tightly covered container.
Nutrition Facts : Calories 390, Carbohydrate 60 g, Cholesterol 25 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Sandwich Cookies, Sodium 190 mg, Sugar 43 g, TransFat 3 g
COOKIES 'N CREAM CAKE
Very good, simple cake to make. Always gets a lot of attention.
Provided by Suzanne Stull
Categories Desserts Cakes Cake Mix Cake Recipes White Cake
Time 1h25m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
- In a large bowl, mix the cake mix, water, oil, and 3 egg whites with an electric mixer on high speed for 2 minutes. Gently stir in crushed cookies. Pour batter into the prepared pans.
- Bake for 25 to 35 minutes in the preheated oven, or until a knife inserted in the center of the cake comes out clean. Cool 10 minutes in pans. Remove from pans, and completely cool on racks.
- To Make Frosting: In a small bowl, thoroughly blend the 1/2 cup confectioners' sugar, shortening, vanilla, and 2 egg whites. Beat in remaining confectioners' sugar until creamy. Frost the cake, and garnish with remaining cookies.
Nutrition Facts : Calories 551 calories, Carbohydrate 75.2 g, Fat 26.8 g, Fiber 0.9 g, Protein 4.3 g, SaturatedFat 5.3 g, Sodium 387.6 mg, Sugar 59.5 g
COOKIES AND CREAM
A chocolate chocolate experience that's creamy and delicious. To cut this pie easily, use knife dipped in water.
Provided by Kimberly
Categories Desserts Pies No-Bake Pie Recipes
Time 9h15m
Yield 8
Number Of Ingredients 4
Steps:
- Prepare pudding as directed for pie filling; let set.
- When pudding is set, fold in whipped topping and crushed cookies. Pour pudding mixture into crust.
- Freeze overnight. Serve.
Nutrition Facts : Calories 328.6 calories, Carbohydrate 40.8 g, Cholesterol 0.3 mg, Fat 17.9 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 8.5 g, Sodium 438 mg, Sugar 26 g
COOKIES AND CREAM PIE
The beloved cookies and cream team is at it again, this time in a luscious pie that can be ready to pop in the fridge in just 15 minutes.
Provided by My Food and Family
Categories Home
Time 6h15m
Yield Makes 8 servings.
Number Of Ingredients 5
Steps:
- Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Let stand 5 min. Gently stir in whipped topping and chopped cookies.
- Spoon into crust.
- Freeze 6 hours or until firm. Remove from freezer about 15 min. before serving to soften slightly. Store leftovers in freezer.
Nutrition Facts : Calories 260, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 3.9079 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
COOKIES 'N' CREAM PIE
"This creamy make-ahead dessert is perfect for company," remarks Julie Sterchi of Jackson, Missouri. Convenience foods-including instant pudding, frozen whipped topping, cookies and prepared crumb crust-make it a treat for the cook, too.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, whisk cream and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping and cookies. , Spoon into crust. Freeze until firm, about 6 hours or overnight. May be frozen for up to 3 months. Remove from the freezer 10 minutes before serving.
Nutrition Facts : Calories 377 calories, Fat 18g fat (10g saturated fat), Cholesterol 23mg cholesterol, Sodium 389mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 2g fiber), Protein 4g protein.
COOKIES AND CREAM PIE
The beloved cookies and cream team is at it again, this time in a luscious pie that can be ready to pop in the fridge in just 15 minutes.
Provided by My Food and Family
Categories Home
Time 6h15m
Yield Makes 8 servings.
Number Of Ingredients 5
Steps:
- Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Let stand 5 min. Gently stir in whipped topping and chopped cookies.
- Spoon into crust.
- Freeze 6 hours or until firm. Remove from freezer about 15 min. before serving to soften slightly. Store leftovers in freezer.
Nutrition Facts : Calories 260, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 3.9079 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
3-INGREDIENT COOKIES & ICE CREAM PIE RECIPE BY TASTY
Here's what you need: chocolate sandwich cookies, chocolate, ice cream
Provided by Camille Bergerson
Categories Desserts
Yield 8 servings
Number Of Ingredients 3
Steps:
- Place cookies in a gallon sized plastic bag and hit with a rolling pin or pan until crushed.
- Pat the cookie crumbs into the bottom of a 9" (23 cm) pie dish.
- Spread the softened ice cream on top and smooth out.
- Drizzle the top with melted chocolate.
- Freeze for 4 hours, or until the ice cream is hardened.
- Enjoy!
Nutrition Facts : Calories 365 calories, Carbohydrate 43 grams, Fat 19 grams, Fiber 1 gram, Protein 6 grams, Sugar 36 grams
OREO ICE CREAM PIE RECIPE BY TASTY
Here's what you need: chocolate sandwich cookie, eggs, sugar, baking chocolate, margarine, vanilla sugar, Kineret Whipped Topping, instant vanilla pudding mix, coffee
Provided by Emily Farhi
Categories Desserts
Yield 16 servings
Number Of Ingredients 9
Steps:
- For the Crust:
- Crush sandwich cookies in the food processor until fine crumbs form. Press into the bottom, and up the side of a nine-inch springform pan.
- Bake at 350'F for 10 minutes and set aside to cool.
- For the Ice Cream:
- Beat egg whites and sugar until stiff peaks form. Meanwhile, place chocolate, margarine and vanilla sugar into a double boiler (or the microwave) and stir until melted.
- Once melted, allow to cool slightly and add the seven yolks, mixing quickly so the yolks shouldn't cook. Mix until well combined.
- Fold chocolate mixture into the snow and pour over the crust. Freeze.
- For the Topping:
- Whip up the dessert topping until soft peaks form.
- Slowly add coffee and instant vanilla pudding until stiff.
- Place into a decorating bag with star tip and pipe rosettes on the top of the ice cream pie.
- Garnish with additional cookies and crumbs.
- Serve.
COOKIES AND CREAM PIE
Make and share this Cookies and Cream Pie recipe from Food.com.
Provided by Chicopee
Categories Pie
Time 6h15m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 5
Steps:
- Pour half&half into lg bowl.
- Add pie filling;mix.
- Beat with whisk until well blended (1min.).
- Let stand 5minutes.
- Fold in whipped topping and cookies.
- Spoon into pie shell.
- Freeze until firm (6hrs. or overnight).
- Remove from freezer and let stand 10 munutes to soften before serving.
- Store in freezer.
Nutrition Facts : Calories 427.2, Fat 25.9, SaturatedFat 12, Cholesterol 52.8, Sodium 491.5, Carbohydrate 45.6, Fiber 0.6, Sugar 30.6, Protein 4.7
COOKIES AND CREAM BROOKIE RECIPE BY TASTY
Here's what you need: semisweet chocolate chips, unsalted butter, granulated sugar, large eggs, vanilla extract, kosher salt, unsweetened cocoa powder, all purpose flour, oreo cookie, unsalted butter, cream cheese, granulated sugar, light brown sugar, large egg, vanilla extract, all purpose flour, baking soda, kosher salt, cookie and cream candy bars, oreo cookie, nonstick cooking spray
Provided by OREO
Categories Desserts
Yield 24 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 350°F (180°C). Grease a 9x13-inch (22x33 cm) pan with nonstick cooking spray.
- To make the brownie portion, place the semisweet chocolate chips and butter in a large, microwave-safe bowl. Place in the microwave and heat on high power in 30-second intervals, stirring between, until the chocolate is melted and smooth.
- Whisk in the granulated sugar until smooth.
- Add the eggs, vanilla, salt, and cocoa powder, and whisk until well mixed.
- Add the flour and, using a spatula, stir carefully until incorporated, but not overmixed.
- Fold in the chopped Oreos. Set aside.
- To make the cookie portion, cream together the butter, cream cheese, and granulated and brown sugars in the bowl of a stand mixer, or in a large bowl using a hand mixer, until smooth and fluffy.
- Mix in the egg and vanilla.
- Sift the flour, baking soda, and salt together into a medium bowl. Then mix in with the wet ingredients until well combined.
- Gently fold in the cookies and cream bars and Oreos. Set aside.
- To assemble the brookie, spread the brownie batter in the prepared pan.
- Use your hands to evenly drop flattened portions of cookie dough over the top of the brownie mixture in the pan, covering it completely. Note: the cookie dough is not going to easily spread, so just drop in flattened portions; it will bake together.
- Bake for 40-50 minutes until the top is dark golden brown and a toothpick inserted all the way into the brownie layer comes out clean.
- Let cool for 1-2 hours and then cut into 24 squares.
- Enjoy!
Nutrition Facts : Calories 230 calories, Carbohydrate 36 grams, Fat 7 grams, Fiber 1 gram, Protein 4 grams, Sugar 18 grams
COOKIES N CREAM ICE CREAM SHOP PIE
From The Magic of Jell-O cookbook. For a lighter version, use Jell-O Sugar Free Instant Pudding & Pie Filling and Cool Whip Lite Whipped Topping. Cook time is min. time to freeze the pie
Provided by HeidiSue
Categories Frozen Desserts
Time 6h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 5
Steps:
- Pour milk into a large bowl; Add pudding mix and beat with wire whisk until well blended, 1 to 2 minutes; Let stand until slightly thickened; Fold whipped topping and chopped cookies into pudding mixture; Spoon into crumb crust.
- Freeze pie until firm, about 6 hours or overnight; Remove from freezer and let stand at room temperature about 10 minutes before serving to soften; Store leftover pie in the freezer.
Nutrition Facts : Calories 519.3, Fat 33.1, SaturatedFat 15.6, Cholesterol 78.3, Sodium 509.3, Carbohydrate 52.6, Fiber 1.2, Sugar 33.2, Protein 5.2
COOKIES-AND-CREAM ICE CREAM PIE
Provided by Moneeka Settles
Categories Food Processor Chocolate Dairy Dessert Freeze/Chill No-Cook Kid-Friendly Quick & Easy Bon Appétit Portland Oregon Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 6
Number Of Ingredients 7
Steps:
- Finely grind cookies with melted butter in processor until moist clumps form. Press crumb mixture into 9-inch metal pie pan. Freeze 15 minutes.
- Spoon ice cream into crust, mounding in center. Freeze until ice cream is firm, about 30 minutes.
- Combine cream and corn syrup in heavy small saucepan. Bring to simmer over medium heat, whisking constantly. Remove from heat. Add chocolate and peppermint and whisk until melted and smooth. Cool to barely lukewarm, whisking occasionally, about 20 minutes. Spoon over ice cream, covering completely. Freeze until firm, about 30 minutes. (Can be made 2 days ahead. Cover; keep frozen.)
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