COOKIES & ICE CREAM DOME CAKE RECIPE BY TASTY
Here's what you need: double-stuffed chocolate cookie sandwiches, heavy whipping cream, vanilla, sweetened condensed milk
Provided by Alix Traeger
Categories Desserts
Yield 10 servings
Number Of Ingredients 4
Steps:
- Separate the cream and cookies from 15 chocolate sandwich cookies into 2 medium bowls.
- Place the cookie halves in a zip-top bag and crush with a rolling pin until fine crumbs form.
- Melt the cookie cream in the microwave for 30 seconds, or until melted.
- In a large bowl, whip the heavy cream and vanilla until thickened and soft peaks form.
- Add the sweetened condensed milk, melted cookie cream, and cookie crumbs.
- Fold with a spatula until combined.
- Line a separate large bowl with the remaining sandwich cookies.
- Pour in the cream mixture and smooth the top to cover.
- Cover and freeze overnight, or until solid.
- Invert onto a serving plate, allowing the ice cream dome to release from the bowl. Slice and serve.
- Enjoy!
Nutrition Facts : Calories 528 calories, Carbohydrate 33 grams, Fat 47 grams, Fiber 0 grams, Protein 6 grams, Sugar 29 grams
OREO CAKE RECIPE BY TASTY
Here's what you need: unsalted butter, brown sugar, white sugar, large eggs, vanilla extract, flour, baking soda, salt, oreo cookies, dairy milk bar
Provided by Isha Giridhar
Categories Desserts
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Sift the flour, baking soda and salt in one bowl.
- In another bowl, mix the brown and white sugar. Then, add the melted butter and whisk.
- Gradually add the eggs one by one and mix. Then, add half of the flour mix and whisk.
- Add the other half and whisk to combine. Once combined, add the chocolate.
- Add half of the batter to the tin and top with half of your Oreos. Then, add the rest of the batter and top with the remaining Oreos.
- Bake at 280 degrees°F for 20-25 degrees.
- Serve warm.
OREO CAKE!
Make and share this Oreo Cake! recipe from Food.com.
Provided by chef 998002
Categories Dessert
Time 35m
Yield 16 pieces, 16 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 501.2, Fat 27.1, SaturatedFat 16.6, Cholesterol 103, Sodium 166.6, Carbohydrate 67, Fiber 3.2, Sugar 55.3, Protein 4.8
OREO CAKE & FROSTING FOR OREO CAKE
This recipe is from Cooking With 4 Ingredients by Jean Coates, c. 2002. This recipe couldn't be simpler, but it is so good. Top cake with Frosting for Oreo Cake (below) or with your own favorite frosting. Yummy.
Provided by NELady
Categories Dessert
Time 45m
Yield 1 cake, 8-12 serving(s)
Number Of Ingredients 9
Steps:
- In a mixer bowl combine cake mix, oil, 1-1/4 cup water and egg whites. Blend on low speed until moistened. Then beat two minutes at high speed.
- Gently fold in coarsely chopped cookies. Pour batter into two greased and floured 8-inch round cake pans.
- Bake at 350*F for 24-30 minutes or until toothpick inserted in center comes out clean.
- Cool for 15 minutes; then remove from pans. Let cool completely and frost.
- FROSTING: With mixer combine all ingredients. Beat together until creamy. Ice the first layer of cake and place second layer on top; ice top and sides. Sprinkle with extra crushed Oreo cookies on top, if desired.
Nutrition Facts : Calories 1247, Fat 76.1, SaturatedFat 25.4, Cholesterol 61, Sodium 790.2, Carbohydrate 139.2, Fiber 1.6, Sugar 112, Protein 6.8
OREO COOKIE CAKE
I am not a big fan of eating Oreo Cookies, but this cake is TO DIE FOR. I served this for dessert at night to a bunch of overnight guests who requested it again for breakfast! I strongly recommend preparing this at least 24 hours before you want to serve it. It firms up and tastes much better that way! Prep time below does not include chilling time.
Provided by jackieblue
Categories Dessert
Time 15m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Mix butter and crushed cookies. Press into the bottom a 9"x13" pan using parchment or waxed paper.
- Mix cream cheese and confectioner's sugar well. Fold in 8 oz Cool Whip. Spread mixture on crust.
- Mix both pudding mixes together with milk. Spread on cream cheese mixture.
- Top with remaining 8 oz Cool Whip and sprinkle with cookie crumbs.
- Chill at least a day. The longer you chiil it, the firmer it gets.
Nutrition Facts : Calories 445.8, Fat 24.7, SaturatedFat 15, Cholesterol 37.2, Sodium 411.9, Carbohydrate 53.7, Fiber 1, Sugar 40.6, Protein 4.5
DELICIOUS OREO REFRIGERATOR CAKE (NO-BAKE)
This has remained a long time favorite, I have even made this in the winter months and served it to guests many times, lemon flavor pudding mix is also very good to use in place of the chocolate --- you can make this well in advance, it can also be served as a frozen dessert just remove from freezer about 6 minutes before slicing this is just as delicious frozen! if you are serving this at a kid's birthday party place mini Oreo cookies into the topping of Cool Whip facing sideways --- I most always double the chocolate pudding mixture, you may also double the cream cheese mixture if desired --- this is very good!
Provided by Kittencalrecipezazz
Categories Dessert
Time 30m
Yield 9 serving(s)
Number Of Ingredients 7
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.
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