BLACK OREO RECIPES

Steps:

• Reserve 2 Oreo cookies to garnish with later (if desired) then arrange half of the remaining Oreos in the bottom of a 13x9 baking dish.
• Dollop one can of cherry pie filling between and over cookies.
• Combine instant pudding mix and milk in a medium bowl then whisk together for 2 minutes. Spoon pudding over cherries.
• Arrange remaining Oreos over pudding.
• Spoon remaining can of cherry pie filling over cookies.
• Top cherries with Cool Whip.
• Chop or crush the reserved Oreos (if using) then sprinkle over top of Cool Whip. Cover then refrigerate overnight (or until cookies are soft and cake-like – at least 8 hours).
• Cover and refrigerate to store up to one week.

Steps:

• Line 2 cookie sheets with waxed paper. Place cookies in large food processor. Cover; process with on-and-off pulses until consistency of fine crumbs. In large bowl, stir cookie crumbs and cream cheese until well blended and mixture forms a doughlike consistency.
• Chop 8 oz of the candy coating; stir into dough mixture. Roll dough into 1-inch balls; place half on each cookie sheet. Freeze about 1 hour or until very firm.
• In small microwavable bowl, microwave half of remaining 26 oz candy coating on High 1 minute 30 seconds; stir. If necessary, continue microwaving and stirring in 15-second intervals until melted and smooth.
• Remove half of the balls from freezer. Using 2 forks, dip and roll each ball in coating; return to cookie sheet. Melt remaining candy coating; dip remaining balls.
• In 1-quart resealable freezer plastic bag, place chocolate chips and oil; seal bag. Microwave on High 35 to 60 seconds, squeezing chips in bag every 15 seconds, until chips are melted and mixture is smooth. Cut small tip from bottom corner of bag. Drizzle chocolate over truffles. Refrigerate about 15 minutes or until chocolate is set. Store covered in refrigerator.