OREO COOKIE CAKE PAN RECIPES
OREO COOKIE CAKE RECIPE - FOOD.COM
I am not a big fan of eating Oreo Cookies, but this cake is TO DIE FOR. I served this for dessert at night to a bunch of overnight guests who requested it again for breakfast! I strongly recommend preparing this at least 24 hours before you want to serve it. It firms up and tastes much better that way! Prep time below does not include chilling time.
Total Time 15 minutes
Prep Time 15 minutes
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Mix butter and crushed cookies. Press into the bottom a 9"x13" pan using parchment or waxed paper.
- Mix cream cheese and confectioner's sugar well. Fold in 8 oz Cool Whip. Spread mixture on crust.
- Mix both pudding mixes together with milk. Spread on cream cheese mixture.
- Top with remaining 8 oz Cool Whip and sprinkle with cookie crumbs.
- Chill at least a day. The longer you chiil it, the firmer it gets.
Nutrition Facts : Calories 445.8, FatContent 24.7, SaturatedFatContent 15, CholesterolContent 37.2, SodiumContent 411.9, CarbohydrateContent 53.7, FiberContent 1, SugarContent 40.6, ProteinContent 4.5
DOUBLE OREO™ SHEET CAKE RECIPE - TABLESPOON.COM
Crushed Oreo™ cookies cake batter on the bottom, creamy whipped vanilla frosting and even more crushed Oreo™ cookies on top; if there’s a more efficient Oreo™ delivery vehicle, we don’t know what it is.
Provided by Tablespoon Kitchens
Total Time 1 hours 50 minutes
Prep Time 25 minutes
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray bottom of 15x10x1-inch pan with cooking spray.
- In large bowl, make cake mix as directed on box. Stir in the 12 finely crushed cookies; pour into pan. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- In medium bowl, stir frosting and whipped topping until incorporated. Frost cooled cake; top with the 16 chopped cookies. To serve, cut into 6 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 250 , CarbohydrateContent 39 g, CholesterolContent 0 mg, FatContent 2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Serving , SodiumContent 230 mg, SugarContent 24 g, TransFatContent 0 g
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