Oreo Cookie Cake Ii Food

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.

GIANT OREO COOKIE CAKE

Steps:

• Heat oven to 350 degrees F.
• Prepare cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 minutes. Invert onto wire racks; gently remove pans. Cool cakes completely.
• Microwave chocolate and butter in small microwaveable bowl on high 2 minutes. or until butter is melted. Stir until chocolate is completely melted. Cool 5 minutes. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in whipped topping and crushed cookies.
• Stack cake layers on plate, filling with cream cheese mixture. Spread top with chocolate glaze; let stand 10 minutes or until firm. Keep refrigerated.

OREO LOVER'S CHEESECAKE

Steps:

• For the crust: Position an oven rack in the middle of the oven and preheat to 325 degrees F.
• Place the cookies in a large resealable plastic bag and crush until fine crumbs form but there are still a few larger chunks. Pour in the butter, reseal the bag and shake until the cookies are well coated.
• Firmly press the cookie mixture into the bottom of a 9-inch springform pan (use the bottom of a measuring cup to help pack it in and make it even). Bake until crisp and set, 10 to 12 minutes. Let cool completely, about 30 minutes. Wrap the bottom and sides of the pan with a large piece of foil and put it in a large roasting pan.
• For the filling: Beat the cream cheese and sugar together in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Mix in the eggs by hand, one at a time. Mix in the vanilla by hand until just combined. (Take care not to overmix or the cheesecake will puff up and crack).
• Pour half of the batter into the springform pan. Sprinkle the chopped cookies over the top and gently press down on them so some sink into the batter. Pour the remaining batter on top. Add enough hot water to the roasting pan to come about halfway up the side of the springform pan.
• Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
• For the topping: Pulse 9 of the cookies in a food processor until fine crumbs form. Add the cream cheese and pulse until incorporated and sticky enough to form a ball. Scoop out 1 tablespoon and form into a ball, then roll the ball in the sprinkles until completely covered. Place on a baking sheet and repeat with the remaining cookie mixture and sprinkles for 9 balls total. Refrigerate until ready to use. Cut the remaining 5 cookies in half.
• Run a knife around the edge of the pan once more and open the clasp to unmold the cheesecake. Transfer to a serving plate or cake stand and smooth the edges with a knife. Drizzle the hot fudge sauce all over the top and sides of the cake, and use an offset spatula to spread it evenly, letting some drip over the sides. Make a decorative ring around the edge of the cheesecake with the cookie balls. Place a cookie half cut-side down in between each ball. Serve cold.

OREO COOKIE CAKE

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.

OREO CAKE WITH OREO WHIPPED CREAM FROSTING RECIPE

Steps:

• Make cake: Adjust oven rack to middle position and preheat oven to 350°F (180°C). Line bottom of a 9-inch cake pan with parchment paper and lightly coat the inside with non-stick pan spray. Sift flour, cocoa, baking soda, and salt into large bowl; set aside. In medium bowl, whisk sugar, sour cream, oil, eggs, and vanilla until smooth.
• Whisk wet ingredients into dry ingredients until smooth. Pour batter into pan and bake until cake is just firm and toothpick inserted into center comes out with moist crumbs, 20 to 25 minutes. Let cake cool in pan for 15 minutes, then remove from pan to completely cool on wire rack, about 1 hour.
• Carefully cut 6 Oreo cookies in half; set aside. Chop remaining cookies into 1/4-inch pieces; set aside.
• To Assemble Cake: Make the Oreo whipped cream in 2 batches. In bowl of standing mixer fitted with whisk attachment, whip 2 cups cream on medium-high speed to soft peaks. Spoon into large bowl and refrigerate. In same mixer bowl, whip remaining 2 1/2 cups cream, sugar, and vanilla to soft peaks. Fold into already whipped cream.
• Place about 1 cup whipped cream in small bowl and refrigerate until ready to decorate cake. Fold chopped Oreos into remaining whipped cream.
• Slice cake in half horizontally to create 2 layers. Place bottom layer on serving plate. Spread about 1/3 of Oreo whipped cream onto cake. Top with second cake layer and use remaining Oreo whipped cream to frost top and sides of cake. Chill in refrigerator for about 2 hours to allow cookies to soften.
• Place reserved whipped cream in pastry bag fitted with star tip (re-whisk if necessary). Pipe 12 whipped cream rosettes around perimeter of cake and garnish with reserved Oreo cookie halves. Serve.

CHOCOLATE-COVERED OREO COOKIE CAKE

Steps:

• Heat oven to 350 degrees F.
• Prepare cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
• Microwave chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies.
• Place 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze; let stand 10 min. or until firm. Keep refrigerated.