Type what you have

Ingredients

• ✓ chocolate sandwich cookie
• red candy melt

Instructions

1. 1 Place candy melts in a microwave-safe bowl. Microwave for 1 minute. Stir. Microwave for 30 seconds more. Stir. Repeat process until candy melts are completely liquid.
2. 2 Dip sandwich cookies into the melted candy melts - feel free to coat only half of the cookie, or coat all sides. Place red cookies on a plate lined with wax paper.
3. 3 Decorate with assorted sprinkles. Allow to harden before removing to serve.

By thedailygourmet

Ingredients

• ✓ chocolate sandwich cookie
• cream cheese
• white chocolate

Instructions

1. 1 Line a large baking sheet with waxed paper.
2. 2 Place all cookies in a food processor; pulse into fine crumbs.
3. 3 Transfer cookie crumbs to a large bowl. Add cream cheese and beat with an electric mixer until a soft dough forms, scraping down the sides of the bowl and the beaters as needed to ensure even mixing.
4. 4 Roll dough mixture into 1-inch balls. Place balls onto the prepared baking sheet and refrigerate until firm, about 30 minutes.
5. 5 Place white chocolate into a microwave-safe glass or ceramic bowl; microwave in 1-minute intervals, stirring after each interval, until melted, 3 to 4 minutes.
6. 6 Use two forks to dip each ball into melted chocolate; turn until ball is coated, then lift, letting excess chocolate drip back into the bowl, and return to the waxed paper. Refrigerate until chocolate coating is set, about 30 minutes.

By Lisa Altmiller

Ingredients

• ✓ chocolate sandwich cookie
• cream cheese
• candy coating

Instructions

1. 1 In a large mixing bowl, combine crushed cookies and cream cheese to form a stiff dough. Roll into balls and dip with a fork in melted candy coating.
2. 2 Let rest on waxed paper until set, about 30 minutes.

By Annette

Ingredients

• ✓ chocolate sandwich cookie
• creme filling
• white chocolate

Instructions

1. 1 Line a 10x15-inch jellyroll pan with waxed paper. Coat paper with non-stick vegetable spray and set aside.
2. 2 In a large mixing bowl, break half of the cookies into coarse pieces with fingers or the back of a wooden spoon.
3. 3 In a microwave-safe glass or ceramic mixing bowl, melt one package of the white chocolate according to package directions. Remove from microwave and quickly fold in broken cookie pieces. Pour mixture into prepared pan and spread to cover half the pan.
4. 4 Repeat process with remaining chocolate and cookies, spreading mixture into the other half of pan. Refrigerate until solid, about 1 hour.
5. 5 Remove bark from the pan and carefully peel off waxed paper. Place bark on a large cutting board and cut with a large chef's knife. Store in airtight container.

By Kathy Bezemes Walstrom

Ingredients

• ✓ chocolate sandwich cookie
• cream cheese
• almond bark

Instructions

1. 1 Line a baking sheet with parchment paper.
2. 2 Mix Oreo cookie crumbs and cream cheese together in a bowl; roll into balls and arrange on the prepared baking sheet. Freeze cookie balls until solid, about 1 hour.
3. 3 Melt almond bark in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
4. 4 Dip cookie balls in the melted almond bark, removing balls using 2 forks to allow excess bark drip back into double boiler. Arrange coated cookie balls on the baking sheet; refrigerate until coating is firm, about 10 minutes.

By popcornprincess13

Ingredients

• ✓ chocolate sandwich cookie
• almond bark
• cream cheese

Instructions

1. 1 Melt almond bark in the microwave in 15-second intervals, stirring as needed.
2. 2 Mix cookies and cream cheese. Roll into 25 bite-sized balls. Stick a toothpick in each ball and dip into melted almond bark. Allow to harden on wax paper.

By Dana Williams

Ingredients

• ✓ chocolate sandwich cookie
• chocolate-covered peanut butter cup
• semi-sweet chocolate chip
• shortening

Instructions

1. 1 Line a baking sheet with waxed paper.
2. 2 Split each sandwich cookie open using a paring knife, putting as much filling as possible on one side of the cookie. Arrange cookies on a microwave-safe plate. Place 1 peanut butter cup on the filling-side of each cookie; cover with the remaining cookie top.
3. 3 Heat cookie sandwiches in the microwave until chocolate is slightly softened, about 5 seconds. Press cookie sandwich firmly together to adhere both sides of the cookie to the peanut butter cup.
4. 4 Place chocolate chips and shortening in a microwave-safe bowl. Microwave on high for 1 minute, remove, stir, and repeat in 30 second increments until chocolate is smooth and melted.
5. 5 Dip each cookie sandwich in the melted chocolate mixture, completely covering in chocolate. Allow excess to drip off before placing on waxed paper-lined baking sheet. Hide any finger prints on the cookies with extra melted chocolate. Freeze the 'hockey pucks' until chocolate is hardened, at least 30 minutes.

By Arizona Desert Flower

Ingredients

• ✓ chocolate sandwich cookie
• ✓ chocolate sandwich cookie
• cream cheese
• egg
• sour cream
• white sugar
• vanilla extract

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C). Line a 12-cup muffin tin with paper liners; place 1 cookie into each.
2. 2 Beat cream cheese in a medium bowl with an electric mixer until creamy. Gradually add eggs, sour cream, sugar, and vanilla extract, beating well after each addition. Stir in chopped cookies with a spatula.
3. 3 Spoon batter into the prepared tin, filling each cup almost to the top.
4. 4 Bake in the preheated oven until set, 20 to 22 minutes. Transfer cups to a cooling rack. Refrigerate until firm, at least 4 hours.

By Christina Salinas

Ingredients

• ✓ chocolate sandwich cookie
• white confectioners' coating
• candy eyeball

Instructions

1. 1 Melt candy melts in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Scoop a heaping tablespoon into a resealable plastic bag and set aside.
2. 2 Working 1 at a time, use a butter knife to spread the candy melt over the top and around the sides of each cookie. Place on wax paper.
3. 3 Seal the resealable plastic bag and snip off 1 of the corners with scissors. Pipe stripes over the top of the cookies in a back-and-forth pattern. It's okay if the stripes are uneven or at different angles.
4. 4 Before the stripes dry, stick two candy eyeballs on the top of each cookie.
5. 5 Allow the candy coating to dry and harden before serving (you can expedite the hardening process by placing the wax paper and cookies into the refrigerator for a few minutes).

By fabeveryday

Ingredients

• ✓ chocolate sandwich cookie
• butter
• miniature marshmallow

Instructions

1. 1 Butter a 9x13-inch baking dish.
2. 2 Melt butter in a large saucepan over low heat; add marshmallows and stir until melted. Cook and stir mixture for 2 minutes more. Remove saucepan from heat. Stir crushed cookies into marshmallow mixture until well coated.
3. 3 Press cookie mixture firmly into the prepared baking dish using a buttered spatula or waxed paper; cool. Cut into 2-inch squares.

By pspomer

Ingredients

• ✓ chocolate sandwich cookie
• green confectioners' coating
• green and white nonpareils sprinkles

Instructions

1. 1 Place green confectioners' coating in the top of a double boiler over simmering water. Stir constantly, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes. Remove from heat.
2. 2 Dip cookies, one at a time, 2/3 of the way into the melted candy, then place on wax paper.
3. 3 Sprinkle the nonpareils on top of the wet candy before the candy coating dries. You might need to work in batches so you can add the sprinkles before the first cookies have dried. Allow the candy coating to dry and harden before serving.

By fabeveryday

Ingredients

• ✓ chocolate sandwich cookie
• semisweet baking chocolate
• cream cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Melt chocolate in a saucepan over low heat, stirring occasionally, 4 to 6 minutes.
3. 3 While the chocolate is melting, place 9 cream-filled sandwich cookies in a food processor and blend until finely crushed. Transfer crumbs to a bowl and reserve for decorating.
4. 4 Add remaining cookies to the food processor and blend until finely crushed. Transfer crumbs to a large bowl and stir in cream cheese; mix until well-blended. Roll mixture into 42 balls, about 1-inch in diameter.
5. 5 Place each ball in melted chocolate and use two forks to roll it until fully coated. Lift the ball with both forks and allow excess chocolate to drip off.
6. 6 Place coated truffle on a wax paper-lined baking sheet and sprinkle with reserved cookie crumbs to decorate. Repeat to make remaining truffles.
7. 7 Refrigerate truffles until firm, at least 1 hour. Keep in the refrigerator until just before serving. Enjoy!

By Baker's

Ingredients

• ✓ chocolate sandwich cookie
• cream cheese
• confectioners' sugar
• peanut butter
• whipped topping

Instructions

1. 1 Press crushed cookies into the bottom of a 9x13 inch pan, reserving a few for decoration. In a medium bowl, beat together the cream cheese and confectioners' sugar. Stir in the peanut butter until well blended, then fold in the whipped topping. Spread over the crushed cookie base, sprinkle the remaining cookie chunks on top, and freeze for 1 to 2 hours. Thaw 10 to 15 minutes before cutting and serving.

By Susan

Ingredients

• ✓ chocolate sandwich cookie
• cream cheese
• sour cream
• white sugar
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C). Line 18 muffin cups with paper liners. Place 1 sandwich cookie in each liner. Crumble remaining cookies.
2. 2 Combine cream cheese, sour cream, sugar, eggs, and vanilla in a mixing bowl; beat with an electric mixer until smooth. Spoon cheesecake mixture into each liner on top of cookies filling 90% full. Place desired amount of cookie crumbles on top of each mini cheesecake.
3. 3 Bake in the preheated oven for 22 minutes. Remove from the oven and cool in the pan for 30 minutes. Place in the refrigerator to chill until completely set, about 3 hours.

By gracielou

Ingredients

• ✓ chocolate sandwich cookie
• instant chocolate pudding mix
• whipped topping
• chocolate cookie crumb crust

Instructions

1. 1 Prepare pudding as directed for pie filling; let set.
2. 2 When pudding is set, fold in whipped topping and crushed cookies. Pour pudding mixture into crust.
3. 3 Freeze overnight. Serve.

By Kimberly

Ingredients

• ✓ chocolate sandwich cookie
• walnut
• confectioners' sugar
• coffee-flavored liqueur
• corn syrup
• cocoa powder

Instructions

1. 1 Combine crushed sandwich cookies, walnuts, and confectioners' sugar in a large bowl. Add coffee liqueur and corn syrup; mix well. Add more coffee liqueur, 1 teaspoon at a time, if mixture is too dry.
2. 2 Pour cocoa powder into a shallow bowl. Shape cookie mixture into balls and roll in cocoa powder. Transfer to an airtight container and refrigerate, 8 hours to overnight.

By Christina

Ingredients

• ✓ chocolate sandwich cookie
• fondant
• red confectioners coating
• candy eyeball

Instructions

1. 1 Shape red fondant into 72 little horns relative to the size of the cookies. Line 2 baking sheets with parchment paper.
2. 2 Place red confectioner's coating in the top of a double boiler over simmering water. Stir constantly, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes. Remove from heat.
3. 3 Use a spoon to cover the top and sides of each cookie with melted red coating. Place on the prepared baking sheet. Stick 2 small devil horns near the top and add 2 candy eyeballs. Let stand until dry, about 1 hour.

By barbara

Ingredients

• ✓ chocolate sandwich cookie
• butter
• whipped topping
• cream cheese
• confectioners' sugar
• milk
• vanilla pudding mix

Instructions

1. 1 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.
2. 2 Blend 1/2 of the whipped topping, all of the cream cheese and confectioners' sugar. Spread over crust and place cake back in freezer.
3. 3 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.

By Pam

Ingredients

• ✓ chocolate sandwich cookie
• butter
• cream cheese
• white sugar
• peanut butter
• whipped topping
• semisweet chocolate

Instructions

1. 1 In a food processor grind the cookies. Mix with the melted butter. Place into two pie pans and freeze.
2. 2 Whip the cream cheese and slowly add sugar. Mix for 3 minutes on high speed. Add the peanut butter and mix. On low speed, mix in the whipped topping. Divide in two and place in pie pans lined with cookie crust.
3. 3 Let set overnight in the freezer or in refrigerator. Garnish with whipped cream and shaved chocolate.

By Dee

Ingredients

• ✓ chocolate sandwich cookie
• butter
• milk
• gelatin
• white chocolate chip
• heavy cream
• raspberry

Instructions

1. 1 Place 24 cookies in a zip top bag and seal it. Finely crush the cookies with a rolling pin. Transfer cookie crumbs to a mixing bowl. Drizzle melted butter over the crumbs; mix well. Press crumbs on the bottom and up the sides of a 9-inch springform pan, forming a crust.
2. 2 Pour milk into a saucepan. Sprinkle gelatin on the milk; let stand 1 minute. Place pan over low heat; stir milk until gelatin dissolves, about 3 minutes. Add white chocolate chips; stir until melted, about 3 minutes. Refrigerate until mixture is slightly thickened, about 30 minutes.
3. 3 Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
4. 4 Coarsely break up or chop 24 cookies. Fold cookie pieces and whipped cream into the white chocolate mixture. Spoon into prepared springform pan. Refrigerate 6 hours or overnight.
5. 5 Twist the remaining cookies into 2 rounds each. Garnish cake with cookie halves and fresh raspberries.

By Grace Torella Boccuzzo

Ingredients

• ✓ chocolate sandwich cookie
• butter
• sugar
• cream cheese
• white sugar
• egg
• sour cream
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch springform pan.
2. 2 Process cookies in a food processor until reduced to coarse crumbs. Reserve 1 tablespoon for decoration; combine the rest with butter and sugar. Spread mixture onto the bottom of the prepared pan, pressing down firmly to form a crust.
3. 3 Bake in the preheated oven until set, 8 to 10 minutes. Remove; reduce oven temperature to 325 degrees F (163 degrees C).
4. 4 Beat cream cheese and sugar together using an electric mixer until creamy, about 2 minutes. Add eggs one at a time, mixing well after each addition. Add sour cream and vanilla extract. Blend well. Pour filling into the cooled crust.
5. 5 Bake in the preheated oven until center is nearly set, about 30 minutes. Turn off oven and leave cheesecake inside to cool, at least 30 minutes. Continue cooling in the refrigerator for at least 1 hour. Decorate with reserved cookie crumbs.

By brittneyart

Ingredients

• ✓ chocolate sandwich cookie
• cream
• instant chocolate pudding mix
• milk
• gummy worm candy

Instructions

1. 1 Place cookies into a resealable plastic bag and crush with a rolling pin to make crumbs.
2. 2 Combine pudding mix and milk together in a bowl, stirring for 2 minutes.
3. 3 Sprinkle about 1/3 of the crushed cookie crumbs into the bottom of a serving bowl; spoon chocolate pudding over crumbs and smooth out the top. Sprinkle remaining chocolate cookie crumbs on top to resemble dirt.
4. 4 Poke gummy worms halfway into the dirt. Refrigerate until serving.

By CookingTwins

Ingredients

• ✓ chocolate sandwich cookie
• butter
• marshmallow fluff
• creme de menthe liqueur
• whipping cream

Instructions

1. 1 Gather all ingredients.
2. 2 Crush cookies and set aside 1/4 cup of crumbs. Place remaining crumbs in a medium bowl and mix in melted butter; press mixture firmly into the bottom and sides of a 9-inch springform pan.
3. 3 Mix marshmallow fluff and crème de menthe together in a large mixing bowl until smooth.
4. 4 Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; fold into marshmallow mixture.
5. 5 Pour mixture into prepared crust and sprinkle reserved cookie crumbs on top. Freeze until firm, at least 2 hours. Remove from freezer 20 minutes before serving to soften slightly.

By HORVIE

Ingredients

• ✓ chocolate sandwich cookie
• butter
• cream cheese
• sugar
• vanilla extract
• sour cream
• egg
• semi-sweet chocolate

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Place 30 whole cookies in a food processor; process until finely ground. Crush 16 cookies into a bowl. Reserve any remaining cookies for another use.
3. 3 Stir ground cookies and melted butter together until well combined. Press into a 10-inch springform pan.
4. 4 Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer until well blended. Mix in sour cream. Add eggs, one at a time, mixing after each until just blended. Remove 1/2 of the batter to another bowl and stir in 16 crushed cookies until well combined. Pour cookie batter onto the crust.
5. 5 Divide remaining batter into 2 parts. Stir melted chocolate into one part; pour on top of the cookie batter. Top with remaining plain batter.
6. 6 Bake in the preheated oven until the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 45 minutes. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 4 hours to overnight.

By Emily

Ingredients

• ✓ chocolate sandwich cookie
• strawberry cake mix
• vegetable oil
• egg
• whipped topping

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C).
2. 2 Combine cake mix, vegetable oil, and eggs in a large bowl.
3. 3 Form dough into eighteen 1-inch balls and place on a cookie sheet. Flatten each ball with the palm of your hand.
4. 4 Bake in the preheated oven until edges are golden, about 6 to 8 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely, about 15 minutes.
5. 5 Add whipped topping to one side of each cookie, working in pairs. Sprinkle 1/2 of the cookies with crushed Oreos®, then sandwich with remaining cookies. Wrap each whoopie pie with plastic wrap and place in a 1-gallon freezer bag.
6. 6 Freeze for at least 1 hour before serving.

By April Weller

Ingredients

• ✓ chocolate sandwich cookie
• milk
• instant chocolate pudding mix
• whipped topping

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk cold milk and pudding mix together in a bowl for 2 minutes. Let stand until thickened, about 5 minutes.
3. 3 Stir whipped topping and 1/2 of the crushed cookies into pudding.
4. 4 Spoon 1 tablespoon crushed cookies into each of eight small glasses or ramekins; spoon pudding on top, filling 3/4 full.
5. 5 Sprinkle remaining crushed cookies over top. Refrigerate for 1 hour before serving.

By rdrfsp

Ingredients

• ✓ chocolate sandwich cookie
• heavy cream
• sweetened condensed milk
• white sugar
• vanilla extract

Instructions

1. 1 Crush 20 cookies; reserve remaining cookies for another use.
2. 2 Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Gently fold in crushed cookies, sweetened condensed milk, sugar, and vanilla extract trying not to deflate whipped cream.
3. 3 Transfer ice cream mixture to a freezer-safe container; freeze until firm, at least 4 hours.

By dominictermine

Ingredients

• ✓ chocolate sandwich cookie
• milk
• vanilla pudding mix
• whipped topping

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk milk and instant pudding mix together in a large serving bowl until thickened, about 2 minutes. Fold in whipped topping until incorporated.
3. 3 Stir crushed cookies into pudding until well blended. Cover the bowl with plastic wrap; refrigerate until chilled and thickened, at least 1 hour to overnight.

By MelindaSAbel

Ingredients

• ✓ chocolate sandwich cookie
• butter
• cream cheese
• sugar
• sour cream
• vanilla extract
• egg
• semisweet chocolate
• dark chocolate

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line a 9x13-inch baking pan with foil, with ends extending over the sides.
2. 2 Finely crush 24 cookies and mix with melted butter. Press onto the bottom of the prepared pan. Chop remaining cookies and set aside.
3. 3 Beat cream cheese and sugar in a large bowl until blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating after each until just blended. Gently stir chopped cookies into batter. Pour over crust.
4. 4 Bake in the preheated oven until sides are set and center is almost set, 35 to 40 minutes. Remove from the oven and set pan on a wire rack until completely cool, about 1 hour.
5. 5 Cover with plastic wrap and refrigerate for at least 2 hours. Remove from the refrigerator and use the foil overhand to remove cheesecake from the pan. Cut into 36 squares and transfer to a waxed or parchment paper-lined baking tray.
6. 6 Place semisweet chocolate in a microwave-safe bowl. Microwave on 50% power in 30-second intervals, stirring frequently, until melted. Repeat with dark chocolate. Pour melted chocolates into separate zip-top bags. Snip a corner off each bag and drizzle over the cheesecake bites. Chill until ready to serve.

By BettyCrocker

Ingredients

• ✓ chocolate sandwich cookie
• cream cheese
• water
• semisweet chocolate
• milk chocolate
• butter
• egg yolk
• white sugar
• whipped topping

Instructions

1. 1 Grind cookies into a fine powder using a food processor.
2. 2 Combine cookie powder and cream cheese in a large bowl. Mix by hand until dough comes together.
3. 3 Press dough into an ungreased 9x13-inch baking pan.
4. 4 Combine 1/4 cup water, semisweet chocolate, milk chocolate, and butter in a microwave-safe bowl. Microwave in 15-second intervals, stirring after each interval, until melted, 1 to 2 minutes. Set aside.
5. 5 Whisk 1/4 cup water, egg yolks, and sugar together in a small saucepan over low heat. Cook for 2 minutes. Remove from heat and mix in the melted chocolate. Fill a bowl with ice, set saucepan on top, and stir mixture until cool. Fold in 2 1/2 cups whipped topping.
6. 6 Spread chocolate mixture over the cookie crust. Spread remaining whipped topping over the mousse and refrigerate for at least 1 hour.

By andidrane93