Oreo Delight Cookie Bars Food

OREO DELIGHT

Steps:

• Mix crushed cookies and butter in medium bowl.
• Press firmly onto bottom of 13 by 9 in baking dish.
• Refrigerate 10 minute.
• Beat cream cheese, sugar, and 2 tbsp of milk in medium bowl with wire whisk until blended well.
• Gently stir in 1 1/4 cups of whipped toppping.
• Spread over crust.
• Pour 3 1/4 cups milk into large bowl.
• Add pudding mixes and beat with a wire whisk for 2 minute.
• Pour over cream cheese layer.
• Let stand 5 minutes or until thickened.
• Drop remaining whipped topping by spoonfuls over pudding spread to cover pudding.
• Top with crushed candy, chocolate, cookies, or your topping of choice.
• Refrigerate at least 4 hours.

OREO® COOKIE BARS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking pan.
• Mix cookies, sweetened condensed milk, chocolate chips, flour, butter, and vanilla together in a large bowl. Fold in coconut. Press mixture into the prepared baking pan.
• Bake in the preheated oven until lightly browned, 25 to 30 minutes. Dust with powdered sugar.

CHOCOLATE SANDWICH DELIGHT

Steps:

• Preheat the oven to 325 degrees F. Coat a 9-by-13-inch baking pan with nonstick cooking spray or shortening and dust with cocoa powder. Set aside.
• Combine the flour, salt and cocoa powder in a medium bowl. Combine the sugar, melted butter, oil, vanilla and eggs in a large bowl. Add the flour mixture to the butter mixture and stir until combined. Stir in the chocolate chips. Pour the batter into the bottom of the prepared baking pan. Arrange the chocolate sandwich cookies on top of brownie batter, spacing them out evenly.
• Make the cheesecake layer. Beat the cream cheese and sugar in a large bowl until the mixture becomes fluffy. Slowly beat in the eggs, one at a time, until the batter is smooth. Add the vanilla, stirring until combined. Pour the cheesecake batter over the top of the chocolate sandwich cookies and brownie batter, spreading out evenly. Sprinkle the top with the chopped cookies. Bake until the edges are slightly golden brown and the center is a little jiggly, about 45 minutes. Remove to a wire rack to cool completely. Refrigerate for at least 2 hours or up to overnight. Cut into squares and serve with a drizzle of chocolate sauce, if desired.

FABULOUS OREO COOKIE DELIGHT

Steps:

• Crush cookies fine. Set aside 1/4 cup crumbs for later.
• Melt 1/4 cup butter and mix well with the cookie crumbs.
• Press cookie crumb mixture into the bottom of a 13" x 9" pan. Set aside.
• Combine milk with both boxes of pudding mix and set aside.
• With an electric beater, cream remaining 1/4 cup butter with cream cheese.
• Beat in sugar.
• Mix in the pudding.
• Fold in the Cool Whip.
• Top cookie crumbs in pan with the cream cheese mixture.
• Sprinkle reserved cookie crumbs on top.
• Refrigerate for several hours or overnight.

OREO® DELIGHT COOKIE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch square baking pan with nonstick cooking spray.
• Place butter in a microwave-safe bowl and heat in the microwave until melted, about 1 minute. Set aside to cool slightly.
• Separate cookies and scrape cream filling into a bowl and set aside. Place cookie wafers in a food processor and grind into fine crumbs. Transfer cookie crumbs to a large bowl.
• Add melted butter to the bowl with the cookie crumbs and stir until all crumbs are moistened. Pour mixture into the prepared pan and pat down to form an even layer.
• Bake the crust in the preheated oven until set, 8 to 10 minutes. Remove from oven and allow to cool.
• Meanwhile, pour condensed milk into a saucepan and add cinnamon. Stir over medium-low heat until golden brown in color, 45 to 60 minutes. Quickly pour caramel over the crust in the pan. Place pan on a wire rack and let cool for 15 minutes. Move pan to the refrigerator to cool completely, about 30 minutes.
• Meanwhile, place a stainless steel bowl and the beaters from an electric mixer into the freezer for at least 10 minutes.
• Pour heavy cream into the chilled bowl. Add reserved cookie filling and whip on high speed until stiff peaks form. Spread whipped cream evenly over the cooled caramel layer in the pan.
• Cut into 16 squares and serve.