OREO NO BAKE CAKE RECIPES
DELICIOUS OREO REFRIGERATOR CAKE (NO-BAKE) RECIPE - FOOD.COM
This has remained a long time favorite, I have even made this in the winter months and served it to guests many times, lemon flavor pudding mix is also very good to use in place of the chocolate --- you can make this well in advance, it can also be served as a frozen dessert just remove from freezer about 6 minutes before slicing this is just as delicious frozen! if you are serving this at a kid's birthday party place mini Oreo cookies into the topping of Cool Whip facing sideways --- I most always double the chocolate pudding mixture, you may also double the cream cheese mixture if desired --- this is very good!
Total Time 30 minutes
Prep Time 30 minutes
Yield 9 serving(s)
Number Of Ingredients 7
Steps:
- Crush Oreo cookies; set 1/4 cup aside for topping.
- Mix the remaining crushed cookies with the melted butter.
- Press into the bottom of a greased 13 x 9-in baking pan.
- In a bowl, beat the cream cheese with the confectioners sugar on medium speed.
- Fold in half of the Cool Whip topping.
- Spread over cookie crumb layer.
- Refrigerate 1/2 hour.
- In the meantime, combine milk with instant pudding mix; beat well, until smooth.
- Pour over chilled mixture in the pan.
- Refrigerate for 1 hour.
- Spread remainder of Cool Whip topping on top of pudding layer.
- Sprinkle with remaining reserved cookie crumbs.
- Store cake in the refrigerator, covered tightly.
Nutrition Facts : Calories 717.5, FatContent 45.1, SaturatedFatContent 27.2, CholesterolContent 77.3, SodiumContent 510, CarbohydrateContent 75.9, FiberContent 2.2, SugarContent 50.1, ProteinContent 7
PHILADELPHIA-OREO NO-BAKE CHEESECAKE | ALLRECIPES
On a chocolate cookie base, this easy no-bake cheesecake is filled with more chopped cookies for a winning taste combination.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Total Time 4 hours 15 minutes
Prep Time 15 minutes
Yield 16 servings
Number Of Ingredients 6
Steps:
- Coarsely chop 15 of the cookies; set aside. Finely crush remaining cookies; mix with butter. Press firmly onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
- Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping and chopped cookies. Spoon over crust; cover.
- Refrigerate 4 hours or until firm. Store leftovers in refrigerator.
Nutrition Facts : Calories 417.5 calories, CarbohydrateContent 38.3 g, CholesterolContent 70.9 mg, FatContent 28.2 g, FiberContent 1 g, ProteinContent 4.6 g, SaturatedFatContent 14.6 g, SodiumContent 458.8 mg, SugarContent 23.5 g
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