Oreo Cookie Layer Cake 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.
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
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
OREO COOKIE " CAKESTER" CAKE
I have made this many times, it's an easy cake to make however it does require a few hours of chilling time to "ripen" the cream cheese mixture, also the cake must be cold this will allow the chocolate glaze to harden quickly when topping on the cake --- you can use your own favorite chocolate cake mix instead of the boxed
Provided by Kittencalrecipezazz
Categories Dessert
Time P1DT1h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- For the cake; prepare and bake the cake according to package directions using two 9-inch round cake pans.
- Remove each cake to a plate and allow to cool completely.
- Meanwhile prepare the cream filling; in a bowl beat the cram cheese with sugar until blended; fold in the Cool Whip topping and crushed cookies.
- Spread the mixture on top of one cooled cake layer.
- Top with remaining cake layer.
- Cover with plastic wrap and refrigerate for a minimum of 2 hours or up to overnight (the cake must be very cold for the glaze to harden).
- For the chocolate glaze; in a microwave-safe bowl combine all the glaze ingredients.
- Microwave on HIGH for about 1-1/2 minutes; remove and stir until smooth and combined.
- Allow the glaze to sit for a few minutes to thicken slightly.
- When the glaze has thickened pour onto the top of the cake and allow to drip down the sides (you may need to use the back of the spoon to help it along).
- Immediately refrigerate the cake until the glaze is firm.
- Store cake in refrigerator.
Nutrition Facts : Calories 563.3, Fat 31.8, SaturatedFat 15.2, Cholesterol 20.8, Sodium 458.6, Carbohydrate 72.7, Fiber 3.1, Sugar 49.6, Protein 5.9
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