Oreo Dump Cake Food

OREO DUMP CAKE (+VIDEO)

Steps:

• Preheat the oven to 350F degrees and grease a 9x13-inch baking pan (or similar size) with non-stick spray.
• Arrange the Oreos in a single layer in the pan. The amount needed may vary depending on the pan, but likely 18 to 22 will be used.
• Pour the sweetened condensed milk over the top of the Oreos then spread the thawed whipped topping over the top.
• Sprinkle the dry chocolate cake mix over the top as evenly as possible.
• Arrange the butter slices in an evenly layer on top of the cake mix.
• Chop up 6 Oreos and sprinkle them on top of the butter.
• Bake for 45 minutes, then use a large serving spoon to scoop and serve immediately.

OREO DUMP CAKE

Steps:

• Preheat oven to 350F.
• Spray a 9 x 13 inch baking dish well with cooking spray.
• Place the Oreos in a single layer in the bottom of the dish.
• Pour the condensed milk over the Oreos.
• Spoon the frosting over the Oreos spreading it out as evenly as possible.
• Pour the cake mix in an even layer over the frosting.
• Cut the butter into small chunks.
• Place the chunks of butter on top of the cake mix, spacing them out evenly.
• Place the baking dish in the oven and bake the cake for 40 minutes.
• After 40 minutes remove the cake from the oven.
• Break the Hershey's bars into pieces and place the pieces on top of the cake.
• Leave the cake to cool for an hour before serving.
• Serve and enjoy!

OREO DIRT DUMP CAKE

Steps:

• 1. CRUMBLE ANGEL FOOD CAKE INTO BITE SIZE PIECES and PLACE IN A PUNCH BOWL (preferred)
• 2. REMOVE OREO COOKIES FROM BAG AND PLACE IN A GALLON SIZE ZIP LOCK BAG. USE ROLLING PIN TO CRUSH INTO THIN PIECES. ADD CRUSHED OREO'S to ANGEL FOOD CAKE.
• 3. LET COOL WHIP SET OUT UNTIL ROOM TEMP. ADD COOL WHIP TO MIXTURE. FOLD IN AND MIX ALL INGREDIENTS TOGETHER. ENJOY!!
• 4. For Halloween party, place gummy worms in a decorative pattern, hanging out around edge of bowl, as if in dirt. More cool whip can be added if desired for the taste. Great for children to help! Easy cleanup!

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.

OREO DUMP

Steps:

• Mix pudding as directed on box and add cream cheese.
• Let sit 10-15 minutes then stir in cool whip.
• Crumble 1/2 pkg of Oreo cookies and put into bottom of 8x13 pan.
• Spread all of the pudding mixture on cookies in pan.
• Then put remaining crumbled Oreo cookies on top and keep cool till ready to serve.
• Enjoy!

DELICIOUS OREO REFRIGERATOR CAKE (NO-BAKE)

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.

OREO CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter three 6-inch round cake pans or springform pans then line the bottoms with parchment.
• In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda and salt. Gently mix using a spoon.
• Beat the 1 1/2 sticks butter and the granulated sugar with an electric mixer on medium speed in a alarge bowl until light and fluffy.
• Add the eggs and vanilla and beat on high speed until incorporated. (High speed will prevent this mixture from separating.)
• Add the yogurt and melted chocolate and mix on medium-high speed quickly until incorporated.
• Add the dry ingredients to the wet ingredients and fold in with a rubber spatula until no streaks of flour remain.
• Divide the batter equally among the 3 prepared pans. Bake until a toothpick inserted in the center comes out clean, 22 to 25 minutes.
• Loosely cover the pans with foil and let them cool completely on wire racks. Remove the cakes from the pans and peel off the parchment.
• For the frosting: Beat the cream cheese and butter with an electric mixer on medium-high speed in a large bowl until smooth. With the machine running, slowly add the confectioners' sugar one spoonful at a time until the frosting is smooth and creamy (do not overbeat). Stir in the vanilla and Oreo crumbs. Refrigerate until needed.
• When the cakes are cool, trim off the domed tops with a serrated knife to make the cakes level.
• Place one cake trimmed-side down on a cake stand or platter. Spread a spoonful of frosting on top in an even layer. Top with the second cake, trimmed-side up and spread another layer of frosting on top. Repeat with the third cake, trimmed-side down, and some more frosting.
• Once all the cake layers are stacked, spread a thin layer of the frosting over the top and sides of the cake with an offset spatula. (This is the crumb coat.) Refrigerate until chilled, at least 30 minutes.
• Cover the cake with more frosting, reserving some of the frosting for decorating the top. Frost the cake as evenly as possible. Sprinkle some of the remaining Oreo crumbs over the top of the cake. Transfer the reserved frosting to a pastry bag with a medium round tip. Pipe rosettes around the rim of the cheesecake then top each rosette with a mini Oreo. Enjoy right away or refrigerate for up to 3 days.