Delicious Oreo Refrigerator Cake No Bake Food

OREO NO-BAKE CAKE

Steps:

• Melt the butter in a small microwavable dish (usually takes around 1-1:30).
• Crush Oreos (use a rolling pin, makes this A LOT easier; Note: try to make the crushed oreos as fine as possible, makes it easier for the next step).
• Set aside 1/4 c of the crush cookies aside, using them for the topping at the end.
• Mix the rest of the cookies with the melted butter and press into bottom of greased pan.
• Put the following into a bowl, and beat it with a mixer on medium speed:.
• 8 oz cream cheese.
• 1 c powdered sugar.
• Half of the cool whip (or 1 of the containers if you bought 2 8 oz's).
• Spread over the cookie layer you pressed into the pan, let it chill in fridge for 30 mins.
• Make the pudding mix (milk + mix) in a bowl, using a whisk until its smooth.
• Pour the pudding mix in the pan on top and let it chill for 60 mins.
• Spread remainder of cool whip on top of pudding layer.
• Sprinkle the 1/4 c of cookies you set aside in the beginning on top of the cool whip.
• Store in fridge for any amount of time, though if you can't wait, its probably safe to serve by now. I do 2 hours to make sure.

DELICIOUS OREO REFRIGERATOR CAKE (NO-BAKE)

Steps:

• Crush Oreo cookies; set 1/4 cup aside for topping.
• Mix the remaining crushed cookies with the melted butter.
• Press into the bottom of a greased 13 x 9-in baking pan.
• In a bowl, beat the cream cheese with the confectioners sugar on medium speed.
• Fold in half of the Cool Whip topping.
• Spread over cookie crumb layer.
• Refrigerate 1/2 hour.
• In the meantime, combine milk with instant pudding mix; beat well, until smooth.
• Pour over chilled mixture in the pan.
• Refrigerate for 1 hour.
• Spread remainder of Cool Whip topping on top of pudding layer.
• Sprinkle with remaining reserved cookie crumbs.
• Store cake in the refrigerator, covered tightly.

OREO CAKE!

Steps:

• Have all the ingredients at room temperature.
• Preheat an oven to 350°F Using a small pastry brush, grease 2 sandwich cookie cake pans with shortening or softened butter, making sure to coat the details and crevices in the pans. Dust thoroughly with cocoa powder; tap out excess.
• To make the cakes, put the chocolate and butter in a heatproof bowl and microwave until melted, stirring once, about 1 1/2 minutes. Alternatively, put the chocolate in a heatproof bowl and set over but not touching barely simmering water in a saucepan. Melt the chocolate, stirring occasionally. Remove the bowl from the heat and stir in the butter, a few pieces at a time, until blended. Let the chocolate mixture cool slightly.
• In a bowl, whisk together the flour, the 1/2 cup cocoa powder, the baking powder and salt until combined. Set aside.
• In a large bowl, whisk together the granulated sugar, eggs and vanilla until well combined. Add the chocolate mixture and whisk until incorporated. Whisk in the flour mixture until combined. Divide the batter between the prepared pans and spread evenly. Gently tap the pans on the counter to release any air bubbles. Bake until the tops of the cakes are shiny and a toothpick inserted into the center comes out with a few crumbs attached, about 35 minutes.
• Transfer the pans to a wire rack and let cool for 15 minutes, then invert the cakes onto a cutting board.
• Meanwhile, make the buttercream frosting: In the bowl of an electric mixer fitted with the flat beater, combine the confectioners' sugar, butter, the 3 1/2 Tbs. milk, the vanilla and salt and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat until fluffy, about 3 minutes. If the frosting is dry, add more milk, 1 teaspoons at a time, until it is creamy but still holds peaks.
• Using a large spatula, carefully turn 1 cake over so the printed side faces down. Spread the buttercream evenly over the flat side of the cake. Place the second cake, printed side up, on top. Cut into slices and serve. Serves 12 to 16.