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3-Ingredient Oreo Balls
Dessert American

3-Ingredient Oreo Balls

4.8

Prep
20 min
Cook
Total
90 min

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

Easy Oreo Truffles
Dessert American

Easy Oreo Truffles

4.8

Prep
35 min
Cook
5 min
Total
100 min

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

Mud and Worms
Dessert American

Mud and Worms

4.8

Prep
15 min
Cook
Total
15 min

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

Grasshopper Pie
Dessert American

Grasshopper Pie

4.7

Prep
20 min
Cook
Total
140 min

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

Quick and Easy Dirt Cups
Dessert American

Quick and Easy Dirt Cups

4.8

Prep
10 min
Cook
Total
75 min

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

Oreo Ice Cream
Dessert American

Oreo Ice Cream

4.5

Prep
10 min
Cook
Total
250 min

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

Oreo Fluff Salad
Dessert American

Oreo Fluff Salad

5.0

Prep
15 min
Cook
Total
75 min

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

Oreo Mini Cheesecakes
Dessert American

Oreo Mini Cheesecakes

4.6

Prep
10 min
Cook
15 min
Total
205 min

Instructions

  1. 1 Move the oven rack to the middle tier and preheat the oven to 350 degrees F (175 degrees C). Line 24 mini-muffin cups with miniature paper liners.
  2. 2 Beat cream cheese, eggs, and sugar together in a bowl until smooth.
  3. 3 Put 1 cookie into the bottom of each paper liner. Spoon cream cheese mixture atop cookies.
  4. 4 Bake in the preheated oven until nearly set in the middle, about 15 minutes.
  5. 5 Move tins to a wire rack to cool slightly before refrigerating until cheesecake layer sets firmly, about 3 hours.

By Katherine

Chocolate-Covered Oreo® Snowman Cookies
Dessert American

Chocolate-Covered Oreo® Snowman Cookies

Prep
20 min
Cook
5 min
Total
75 min

Instructions

  1. 1 Empty 1 bag white candy melts into a microwave-safe bowl. Microwave at 50% power for 1 minute. Stir and continue to microwave in 15- to 30-second intervals until candy is almost completely melted. Let sit for about 1 minute and stir until smooth. Set the second bag of white candy melts aside.
  2. 2 Dunk a cookie in the white melted candy. Use a fork to turn it over to ensure it's completely coated on all sides. Transfer to a parchment-lined baking sheet. Place 2 sprinkles in the middle for eyes. Place 1 half of a Tic Tac® under the eyes for a nose. Place 4 more sprinkles in a semi circle on the bottom for the mouth. Repeat for remaining cookies, melting the second bag of white candy melt as needed.
  3. 3 Place the baking sheet in a cool, dry area for about 25 minutes so candy coating can harden. Do not place in the freezer or the snowmen will sweat.
  4. 4 Melt the red candy melts as in step 2.
  5. 5 Cut any excess chocolate off around each cookie. Dip the top part of each cookie in the red melted candy to make a hat and add an M&M® for a design. Place on a new parchment-lined baking sheet and allow to harden, about 25 minutes. Cut off any excess chocolate before serving.

By SugarJ85

Oreo Pie
Dessert American

Oreo Pie

4.9

Prep
10 min
Cook
Total
20 min

Instructions

  1. 1 Beat milk and pudding mix together in a large bowl with an electric mixer until thick and smooth, about 2 minutes. Add crushed cookies; stir to combine.
  2. 2 Refrigerate pudding mixture until partially set, about 10 minutes.
  3. 3 Spread pudding mixture into baked pie crust; top with whipped topping.

By chocolate dreamer

Bucket of Mud
Dessert American

Bucket of Mud

4.7

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Place sandwich cookies in a blender or the bowl of a food processor; pulse until finely ground. Set aside.
  2. 2 Pour milk into a bowl; whisk in pudding mix until no dry lumps remain. Set aside.
  3. 3 Beat cream cheese and margarine together in a bowl using an electric mixer until smooth; stir in pudding. Fold in cookie crumbs and whipped topping until evenly combined. Spoon into a clean plastic sand bucket; cover and refrigerate at least 30 minutes before serving.

By Roger Masse

Air Fryer Oreos
Dessert American

Air Fryer Oreos

4.3

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Preheat the air fryer to 400 degrees F (200 degrees C).
  2. 2 Line the air fryer basket with parchment paper. Spray parchment paper with cooking spray.
  3. 3 Mix pancake mix and water together in a bowl until well combined.
  4. 4 Dip each cookie into pancake mixture and place in the prepared basket, making sure they are not touching; cook in batches if necessary.
  5. 5 Cook in the preheated air fryer for 4 to 5 minutes; flip cookies and cook until golden brown, 2 to 3 minutes more.
  6. 6 Remove from air fryer and place on cooling rack.
  7. 7 Sprinkle with confectioners' sugar.

By Yoly

Candy Corn Bark
Dessert American

Candy Corn Bark

4.4

Prep
10 min
Cook
10 min
Total
50 min

Instructions

  1. 1 Spread the cookies, pretzels and raisins evenly onto a lightly greased small baking sheet. Melt chocolate in a bowl set over a pan of simmering water, or in the microwave, stirring frequently until melted. Remove from the heat while there are still a few chunks, and stir until smooth. White chocolate burns easily.
  2. 2 Drizzle chocolate with a spoon over the goodies in the pan, spreading the top flat to coat evenly. Top with candy corn and sprinkles. Let cool until firm. Break into pieces and store in an airtight container.

By Julie G

Deep Fried Cookies
Dessert American

Deep Fried Cookies

4.4

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Heat oil in a deep fryer to 375 degrees F (190 degrees C).
  2. 2 Meanwhile, combine pancake mix and water according to package directions.
  3. 3 When oil reaches temperature, dip 4 or 5 cookies at a time into batter; add to oil and fry until golden brown, flipping once. Transfer to paper towels to drain using tongs. Dust fried cookies with confectioners' sugar; serve.

By MCCARTNEY4175

Oreo-Stuffed Brownies
Dessert American

Oreo-Stuffed Brownies

4.6

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
  2. 2 Mix brownie mix, oil, eggs, and water together in a bowl until smooth. Spoon about 1 tablespoon batter into each muffin cup. Place 1 cookie into each muffin cup and top with more batter.
  3. 3 Bake in the preheated oven until a toothpick inserted in the side of the brownie comes out clean, 20 to 23 minutes.

By Andra'Nae

Chocolate Mint Pie
Dessert American

Chocolate Mint Pie

4.6

Prep
Cook
Total

Instructions

  1. 1 Combine 1 1/2 cups cookie crumbs and melted butter or margarine. Press firmly over bottom and up the sides of a 9 inch pie pan. Freeze.
  2. 2 Spread half of softened ice cream in crust. Drizzle 2 tablespoons creme de menthe and sprinkle 1/2 cup cookie crumbs over the ice cream. Repeat. Freeze till firm.
  3. 3 In a clean bowl, beat egg whites until foamy. Add salt and cream of tartar, and beat until slightly stiff. Gradually beat in sugar until peaks form. Fold in 2 teaspoons creme de menthe. Spread meringue over pie, and seal to edges. Freeze up to 24 hours.
  4. 4 Just before serving, broil until top is golden.

By Jan Bittner

Oreo Cheesecake Cookies
Dessert American

Oreo Cheesecake Cookies

4.5

Prep
20 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Place crumbled cookies in a small bowl.
  2. 2 Beat butter and cream cheese in a mixing bowl with an electric mixer on medium speed until smooth and creamy. Add sugar and vanilla and mix until well combined. Add flour and mix on low speed until incorporated. Stir in chocolate chips.
  3. 3 Scoop cookie batter into 1 ½- to 2-inch balls and roll in the cookie crumbs. (The dough will be soft but don't worry if it doesn't scoop into a well-formed ball, the crumbs will help hold it together.) Place the balls on the prepared baking sheet.
  4. 4 Bake in the preheated oven until edges are golden and the tops are slightly puffed, 12 to 15 minutes. Cool on the baking sheet for 2 minutes before removing to a wire rack to cool completely.

By kelster

Best Mud Pie
Dessert American

Best Mud Pie

4.6

Prep
10 min
Cook
Total
520 min

Instructions

  1. 1 Freeze crust until firm, about 30 minutes.
  2. 2 Meanwhile, place 1/2 of the coffee ice cream into a bowl, and let it soften, about 10 minutes. Return remaining ice cream to the freezer. Mix softened ice cream with mini chocolate chips. Spread mixture in an even layer over the frozen crust. Cover with plastic wrap and freeze for 2 hours.
  3. 3 Heat fudge topping in the microwave on low until just warm and easy to pour, about 30 seconds. Pour into a bowl. Set aside 2 tablespoons cookie crumbs for garnish; stir remaining cookie crumbs into fudge topping.
  4. 4 Remove pie from the freezer and layer fudge mixture over ice cream layer. Cover with plastic wrap, and return to the freezer for 2 hours.
  5. 5 Take remaining frozen coffee ice cream out of the freezer, and allow to soften, about 10 minutes. Spread ice cream over fudge layer. Cover with plastic wrap, and return to the freezer for 2 more hours.
  6. 6 Remove pie, and spread whipped topping over top. Sprinkle with reserved cookie crumbs to garnish. Cover with plastic wrap and freeze for 2 more hours, or for best results, 8 hours to overnight.
  7. 7 Cut the pie into serving pieces and drizzle each serving with about 1 tablespoon chocolate syrup.

By Lisawas

World's Best Oreo Fudge
Dessert American

World's Best Oreo Fudge

4.5

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Line a 9x13-inch baking dish with parchment paper; set aside.
  2. 2 Bring sugar, butter, and evaporated milk to a boil in a heavy-bottomed saucepan, stirring constantly; cook and stir at a boil until mixture is smooth, 3 to 5 minutes.
  3. 3 Remove the saucepan from heat. Mix in white chocolate chips and marshmallow creme until melted, then stir in vanilla. Fold in 1/2 cup crumbled cookies until just incorporated. Spread fudge into the prepared baking dish.
  4. 4 Sprinkle 1 cup crushed cookies evenly over the top. Press crushed cookies lightly into fudge. Cool at room temperature until set, then cut into small squares to serve.

By Lori

Grandma Bowen's 'Girdle Buster' Cookie Pie
Dessert American

Grandma Bowen's 'Girdle Buster' Cookie Pie

4.6

Prep
20 min
Cook
7 min
Total
32 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 300 degrees F (150 degrees C).
  2. 2 Blend cookies in a food processor until finely crushed. Mix in melted butter. Press crust mixture into the bottom and 1/4 inch up the edges of a 9x9-inch baking dish.
  3. 3 Bake in the preheated oven for 7 minutes. Set aside to cool.
  4. 4 Whisk milk and pudding mix together for 2 minutes. Let stand until thickened, about 5 minutes.
  5. 5 Wipe out food processor and blend together cream cheese, 1 cup whipped topping, and confectioners' sugar. Layer cream cheese mixture over the baked crust.
  6. 6 Spread the pudding on top. Top off with the remaining whipped topping.

By NKTompk03

Dirt Cake
Dessert American

Dirt Cake

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Finely crush chocolate cookies in a food processor; set crumbs aside.
  2. 2 Combine cream cheese, butter, and confectioner's sugar in a large bowl; beat with an electric mixer until smooth.
  3. 3 Whisk milk, whipped topping, and pudding together in a separate large bowl; fold in cream cheese mixture until well combined.
  4. 4 Alternately layer crushed cookies and pudding mixture in a medium flower pot, starting and ending with cookies.
  5. 5 Chill dirt cake in the refrigerator until ready to serve; garnish as desired. Enjoy!

By Tammy Hooper

Oreo Cookie Bars
Dessert American

Oreo Cookie Bars

3.7

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking pan.
  2. 2 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.
  3. 3 Bake in the preheated oven until lightly browned, 25 to 30 minutes. Dust with powdered sugar.

By swimminash

Death by Chocolate Mousse
Dessert American

Death by Chocolate Mousse

4.9

Prep
25 min
Cook
5 min
Total
390 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9-inch springform pan with 2 3/4-inch sides.
  2. 2 Make crust: Mix together crushed cookies and butter in a medium bowl until well combined. Press mixture evenly into the prepared pan.
  3. 3 Bake in the preheated oven for 5 minutes. Set aside to cool.
  4. 4 Make filling: Combine 1 cup cream, chocolate chips, vanilla, and salt in the top of a double boiler. Heat, stirring occasionally, until chocolate is fully melted and mixture is smooth. Pour chocolate mixture into a large bowl; cool to room temperature, stirring occasionally.
  5. 5 Beat 2 cups cream in a second large bowl until stiff peaks form. Fold into chocolate mixture until well combined. Pour mixture into cooled crust. Chill pie in the refrigerator for at least 6 hours before topping and serving.
  6. 6 Make topping: Beat chilled cream and sugar with an electric mixer in a medium bowl until stiff. Pipe onto the top of pie with a star tip, or spoon dollops onto each slice to serve.

By DEME

Mom's Ice Cream Dessert
Dessert American

Mom's Ice Cream Dessert

4.9

Prep
20 min
Cook
10 min
Total
150 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Crush all but 10 of the cookies. Combine crushed cookies in large bowl with 1/2 cup melted butter and peanuts.
  3. 3 Press mixture into a 9x13-inch baking dish and freeze until cold.
  4. 4 Spread softened ice cream over cold crust and freeze until set.
  5. 5 Combine confectioners' sugar, evaporated milk, chocolate chips, 1/2 cup butter and vanilla in large saucepan and bring to a boil over medium heat. Boil for 7 minutes, stirring constantly.
  6. 6 Remove from heat and cool completely; pour mixture over ice cream and freeze until set.

By Lisa Hiller

Thai Tea Oreo Ice Cream
Snack American

Thai Tea Oreo Ice Cream

5.0

Prep
30 min
Cook
20 min
Total
430 min

Instructions

  1. 1 Heat 1 cup half-and-half, heavy cream, and milk in a saucepan over medium heat until begins to simmer, about 10 minutes; stir in tea mix and bring to a boil. Reduce heat to low; simmer 5 to 10 minutes.
  2. 2 Beat egg in a bowl; whisk in about ¼ cup warm cream mixture, 1 teaspoon at a time. Whisk egg mixture back into cream mixture; cook until custard slightly thickened, about 1 minute. Strain custard through a cheesecloth-lined sieve into a bowl; discard tea leaves.
  3. 3 Beat remaining 1 cup half-and-half, sweetened condensed milk, and vanilla extract into custard until well blended; cover the bowl with plastic wrap and chill in the refrigerator, 6 hours to overnight.
  4. 4 Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions, mixing in ¾ crushed cookies when semi-solid. Fold in remaining ¼ cookies when ice cream reaches desired consistency. Serve immediately or transfer to an airtight container and freeze until firm.

By William Henderson

Oreo Lasagna
Dessert American

Oreo Lasagna

4.9

Prep
20 min
Cook
Total
270 min

Instructions

  1. 1 Crush chocolate sandwich cookies. Mix in butter. Press mixture into a 9x13-inch baking pan to make the crust. Refrigerate crust.
  2. 2 Beat cream cheese until fluffy. Add sugar and 2 tablespoons milk; mix well. Stir in 1 1/4 cup whipped topping. Spread mixture onto the crust and refrigerate.
  3. 3 Mix pudding with 3 1/4 cups milk until thickened, about 5 minutes. Spread over the cream cheese layer. Refrigerate lasagna for 10 minutes.
  4. 4 Spread remaining whipped topping over the lasagna and sprinkle with chocolate chips. Refrigerate for 4 hours.

By BAKERBAKER

Kristi's Chocolate Lasagna
Dessert American

Kristi's Chocolate Lasagna

4.6

Prep
20 min
Cook
Total
85 min

Instructions

  1. 1 Combine cookie crumbs and melted butter in a bowl with a fork; press into the bottom of a 9x13-inch baking pan. Refrigerate until ready to use.
  2. 2 Beat cream cheese, sugar, and vanilla extract in a bowl with an electric mixer until creamy. Fold in 1 1/2 cups whipped topping; spread over cookie crumb crust. Refrigerate until ready to use.
  3. 3 Whisk milk and pudding mixes together in a bowl until thickened; let sit for 5 minutes. Spread over cream cheese layer; spread remaining whipped topping over pudding layer. Evenly sprinkle chocolate chips on top.
  4. 4 Freeze until set, about 1 hour, or refrigerate for 4 hours.

By Kristi Poole