OREO COOKIE CAKES RECIPES

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, beat dry pudding mix and milk with whisk 2 minutes. Stir in cake mix and 1 cup of the crushed cookies until combined. Spread batter evenly in pan. Sprinkle chocolate chips evenly on top.
• Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely in pan, about 1 hour.
• Spoon and spread whipped topping evenly over top of cooled cake. Sprinkle with remaining crushed cookies. Store covered in refrigerator.

Steps:

• Line 2 baking sheets with parchment paper. Add the sandwich cookies to a food processor and pulse to make fine crumbs. Add the cream cheese and pulse until completely combined and almost pasty.
• Scoop and roll the cookie mixture into 1-inch balls; you should have about 36. Refrigerate until chilled, about 30 minutes. 
• Melt the white and bittersweet chocolates separately in double-boilers set up over low heat, 3 to 4 minutes. Stir until smooth and let cool slightly. Using a fork, dip half of the balls in the bittersweet chocolate and place on a prepared baking sheet; repeat with the remaining balls and the white chocolate. Let set for a few minutes, then drizzle the tops with contrasting chocolate or top with sprinkles or nonpareils, if desired. Refrigerate until the chocolate is set, about 10 minutes. Store in a tightly sealed container in the refrigerator for up to 4 days.