OREO DIRT CAKE TRIFLE RECIPE - (4.1/5)
Provided by KimberlySeverino
Number Of Ingredients 7
Steps:
- 1. Cream together butter, cream cheese, and powdered sugar. 2. In a separate bowl whisk pudding, milk, and Cool Whip. Add in cream cheese mixture. 3. Crush Oreos. 4. Layer cookie and pudding mixture and chill! ****Chill at least 2 hours before serving****
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 TRIFLE
This recipe is one of my favorites and it is the easiest thing I have ever made. It is the dessert to make for chocolate cravings.
Provided by Ria Bia
Categories Dessert
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Prepare the instant pudding as directed on package.
- In a bowl combine pudding, cool whip and half of the crushed Oreos and mix very well until mixture is evenly colored.
- Place mixture in 9x9x2 pan.
- Top evenly with the rest of the crushed oreos.
- Refrigerate for a couple of hours and enjoy!
Nutrition Facts : Calories 382.1, Fat 18.1, SaturatedFat 9.9, Sodium 452.2, Carbohydrate 53.9, Fiber 1.8, Sugar 34.6, Protein 3.1
OREO CAKE CUPS
Oreo Cheesecake Trifle in disposable cups makes easy, individual desserts for picnics, socials, and cookouts.
Provided by Paula
Categories Dessert
Number Of Ingredients 5
Steps:
- Make cake according to the package directions.
- Mix pudding with milk. Before pudding sets completely, fold in whipped topping.
- While the cake is hot crumble into punch cups.
- Top the cake with pudding mixture. Then crumble cookies on top.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 130 kcal, Carbohydrate 24 g, Protein 2 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 3 mg, Sodium 196 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
OREO CHEESECAKE BROWNIE TRIFLE
This Oreo Cheesecake Brownie Trifle recipe is so good! It'd be perfect for a potluck or get together and will satisfy all your chocolate cravings!
Provided by Life, Love and Sugar
Categories Dessert
Time 1h12m
Number Of Ingredients 20
Steps:
- Preheat oven to 350°F (176°C). Grease a 9×13 inch (23×33 cm) baking pan. 2.
- To make the brownie, combine the butter, sugar and vanilla extract in a medium sized bowl. 3.
- Add eggs and mix until well combined. 4.
- Combine flour, cocoa, baking powder and salt in another medium sized bowl. 5.
- Add the dry ingredients to the egg mixture and mix until well combined. 6.
- Pour the batter into the prepared pan and spread evenly. 7.
- Bake for 24-27 minutes, or until a toothpick comes out with a few moist crumbs. Set aside to cool. 8.
- To make the cheesecake filling, add the cream cheese and sugar to a large mixer bowl and mix until well combined and smooth. 9.
- Add the milk and vanilla extract and mix until well combined. Set aside. 10
- In another bowl, add the heavy whipping cream and powdered sugar to make the whipped cream. Whisk on high speed until stiff peaks form. 11
- Fold about 1/3 of the whipped cream into the cream cheese mixture until combined. 12
- Add the remaining whipped cream to the cream cheese mixture and fold until combined. 13
- Add the Oreo crumbs and gently fold until well combined. 14
- To make the additional whipped cream for layering, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl. Whisk on high speed until stiff peaks form. 15
- To layer everything together, but the brownie into small pieces. Add about half of the brownie pieces to the bottom of the trifle dish. 16
- Add about half of the cheesecake filling in an even layer on top of the brownies. 17
- Add about 3/4 of the chopped Oreos in an even layer on top of the cheesecake filling, then drizzle with chocolate sauce. 18
- Add a little more than half of the whipped cream, reserving enough to pipe some on the top of the finished trifle. 19
- Add another layer of brownies and cheesecake filling. 20
- Finish off the trifle with some swirls of the remaining whipped cream, the remaining chopped Oreos and another drizzle of chocolate sauce. 21
- Refrigerate trifle until ready to serve. I like to let it all set together for a few hours before serving. Trifle is best when covered for 3-4 days.
Nutrition Facts : ServingSize 1 Slice, Calories 859 calories, Sugar 67.9 g, Sodium 371.4 mg, Fat 53.2 g, SaturatedFat 31.4 g, TransFat 0.6 g, Carbohydrate 90.4 g, Fiber 4.3 g, Protein 11.4 g, Cholesterol 200.2 mg
OREO COOKIE TRIFLE
Steps:
- Combine crushed cookies and butter, mix well. Place oreo mixture into bottom of trifle bowl. With mixer, combine the cream cheese and confectioners sugar. Place 1/2 of cream cheese mixture over the oreo cookies. Place 1/2 browines in next layer. Then chocolate pudding over brownies. Then oreo cookies. Then whipped topping. Keep layering. Last put the 2nd container of whipped cream, sprinkle with some crushed oreos, and stick the whole oreos around the top for decoration. Chill for several hours.
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- In a separate bowl, stir together 3/4 cup hot water and 1 1/2 tsp instant coffee or espresso powder.
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- Mix pudding and milk together with a wire whisk. Whisk until smooth and all powder is dissolved. Refrigerate for 5 minutes to thicken.
- Trim the edges of the round cake to fit into the trifle dish. Discard edges. Slice the cake in half and place one half into the bottom of the trifle bowl. Add half of the pudding on top of the cake. Add half of the whipped topping and spread evenly. Sprinkle with half of the crushed cookies. Repeat the layers in the dish.
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- First make the custard: heat the milk in a saucepan over a medium heat until steaming hot but not boiling. Take off the heat and add the grated chocolate, stirring to help it dissolve.
- In a medium mixing bowl, whisk together the egg yolks and sugar, then sprinkle over the cornflour and mix it in until smooth. Slowly pour over the chocolate milk, whisking to incorporate it, then transfer the mixture back to the saucepan. Cook over a medium heat, stirring all the time, until the custard thickens. Take off the heat and set aside to cool a little, then stir in the mascarpone. Lay a piece of damp compostable baking paper on the surface to stop a skin forming and chill for 30 minutes (see Make Ahead).
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