#3787 - Oreo Cookie Fudge

(by Shirley McNevich)

3 cups white sugar
1 1/2 sticks softened butter
1 - 5oz. can Carnation evaporated milk (NOT condensed)
2 cups Nestle's premium white chocolate chips
1 - 7oz. jar Fluff marshmallow
1/2 cup finely crushed Oreo cookies
1 tsp. vanilla
1 cup coarsely crushed Oreo cookies

Line a 9" fudge pan with foil. In a saucepan over medium heat add butter, white sugar and Carnation milk--cook/stir until you get a full rolling boil. Once boiling, cook/stir for 3 minutes. Remove from heat--add white chocolate chips, Fluff marshmallow, finely crushed Oreo cookies and vanilla--stir until mixed and smooth. Pour batter into foil lined pan. Sprinkle the coarsely crushed Oreo cookies evenly over the top. Use a butter knife to swirl the cookies into the fudge (but only let the knife go halfway down into the batter--do NOT let the knife go all the way to the bottom of the pan). It's okay if some of the cookies are sticking out of the top of the fudge. Cool to room temperature, then refrigerate until cold. Lift fudge out of pan with the foil edge, flip it upside down on a cutting board, peel off the foil and discard the foil. Cut the fudge into squares.

#3397 - Killer Butterfinger Cheesecake

(by Shirley McNevich)

Crust: 18 Oreo cookies; 1/4 cup butter (melted)

Batter: 3 - 8oz. Philadelphia cream cheese (softened); 1 cup white sugar; 3/4 cup Breakstone's sour cream; 1/2 cup Jif creamy peanut butter; 2 tsp. vanilla; 3 eggs

Topping: 5 regular size butterfinger candy bars (some for batter and some for topping)

Grease a 9" springform cheesecake pan with Pam. In a blender or food processor add the Oreo cookies a few at a time and beat them until you have crumbs. In a bowl add Oreo cookie crumbs and melted butter--stir to mix. Press the mixture into the bottom and slightly up the sides of the greased cheesecake pan. Bake at 350 degrees for 6-8 minutes, then set aside. Unwrap all of the Butterfinger candy bars, break them into smaller pieces and place them in a blender or a food processor a few at a time--beat until they are chopped. Batter: in a mixer add cream cheese and white sugar--beat. Add sour cream, peanut butter and vanilla--beat. Add eggs--beat just until mixed. Remove bowl from mixer. Measure the chopped Butterfingers in a measuring cup--add 3/4 of the chopped Butterfingers to the cream cheese mixture--stir to mix. Pour the batter into the Oreo crust. Bake at 350 degrees for 40-60 minutes or until center is almost set. Cool completely, then refrigerate overnight. Sprinkle the remaining chopped Butterfingers all over the top of the cheesecake. Optional: drizzle caramel ice cream topping over the top of the cheesecake before sprinkling the chopped Butterfingers over the top of the cheesecake.

#3205 - Muffin Tin Cheesecakes

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1/2 cup white sugar
1 - 8oz. Cool Whip (thawed)
12 regular sized Oreo cookies

In a mixer add cream cheese--beat. Add white sugar--beat. Add Cool Whip--beat until smooth. Line a muffin tin with 12 cupcake liners. Crush the Oreo cookies and spread the cookie crumbs evenly in the 12 cupcake liners. Spoon the cream cheese mixture evenly into the cupcake liners. Refrigerate until cold. If they don't become firm enough use a spoon to eat them.

#2972 - Oreo Cookie Truffles

(by Shirley McNevich)

1 bag original Oreo cookies (finely crushed)
1 - 8oz. Philadelphia cream cheese (softened)
1lb. Baker's white baking chocolate (OR Baker's semi-sweet baking chocolate)

In a mixer add cream cheese and crushed cookies--beat on low speed until well blended. Remove bowl from mixer--shape mixture into 1" balls and place them on a Saran wrap covered cookie sheet. Refrigerate until cold. Melt baking chocolate according to box directions. Use a toothpick to dip each ball into the melted chocolate, set the coated ball back on the cookie sheet, and use the toothpick to get a little more melted chocolate so you can cover the hole where the toothpick was inserted. Repeat with all of the balls. Let cool, then refrigerate them.

#2852 - Crunchy Chocolate Pie

(by Shirley McNevich)

1 - 6oz. ready-made chocolate crumb crust
1 - 3oz. box Jell-O instant chocolate pudding mix
1 cup cold milk
1 - 8oz. Cool Whip (thawed)
20 oreo cookies (crushed)
1/2 cup Nestle's semi-sweet chocolate bits
1/2 cup Reese's peanut butter chips
1/2 cup chopped peanuts

Prepare the chocolate pudding mix with the cold milk according to box directions. Once the pudding is thickened, add the Cool Whip--stir to mix. Add 1 cup of the crushed Oreo cookies--stir to mix. Add chocolate bits, peanut butter chips and chopped peanuts--stir to mix. Spread the mixture into the pie crust. Sprinkle the rest of the crushed Oreo cookies over the top. Freeze the pie overnight. Thaw the pie for 10 minutes before cutting and serving.

#2811 - Layered Oreo Dessert

(by Shirley McNevich)

1 package Oreo cookies
1 stick softened butter
1 - 8oz. Philadelphia cream cheese (softened)
1 cup white sugar
1 - 6oz. box Jell-O INSTANT chocolate pudding mix
2 2/3 cups milk
1 - 8oz. Cool Whip (thawed)

Put the softened butter and cookies (a few at a time) into a food processor or a blender--crush them. Continue with all cookies. Spread crushed cookie mixture over the bottom of a 9 x 13 glass baking dish. In a mixer add cream cheese and white sugar--beat. Spread the cream cheese mixture over the cookie mixture. In a bowl add the chocolate pudding mix and milk--beat with a whisk until thickened. Spread the chocolate pudding over the cream cheese mixture. Spread the Cool Whip over the top. Optional--crush some more Oreos and sprinkle them over the top of the Cool Whip. Refrigerate until cold.

#2532 - Quick Oreo Cookie Cake

(by Shirley McNevich)

1 box Duncan Hines white cake mix
1/3 cup canola oil
1 1/4 cups water
3 egg whites
1 3/4 cups coarsely chopped Oreo cookies

In a mixer add cake mix, oil, water and egg whites--beat on low until mixed, then beat on high speed for 2-3 minutes. Remove bowl from mixer--add 1 1/4 cups of the chopped Oreo cookies--stir until mixed. Pour batter into a greased and floured 10" tube cake pan. Bake at 325 degrees for 1 hour--test with a toothpick for doneness. Cool for 15 minutes, then loosen cake and invert it on to a cake plate. Frost the top and sides with your favorite vanilla frosting, and sprinkle the remaining 1/2 cup chopped Oreo cookies over the frosting.

#243 - Chocolate Oreo Cookie Cake

(by Shirley McNevich)

2 cups sugar (1 white, 1 dark brown--Domino Brand)
1/2 cup Parkay Margarine (1 stick)
2 eggs
1/2 cup Hershey Cocoa
1 TBSP vanilla
Pinch of salt
1 TBSP baking soda (Arm & Hammer brand)
1 cup buttermilk (or powdered buttermilk--follow directions on label to equal 1 cup buttermilk)
2 cups sifted flour (measure flour before you sift it!)
1/2 cup boiling water
1 cup coarsely crushed Oreo cookies
Vanilla frosting (ingredients listed after recipe)

Beat Parkay margarine and sugar until creamy. Add eggs, vanilla, salt, and cocoa. Mix baking soda in buttermilk until it starts to fizz. Pour buttermilk into batter. Stop mixer and add flour. Mix until smooth, about 3 minutes. Add boiling water and mix. In a Ziploc bag, coarsely crush Oreo cookies until you have enough for 1 cup--take out 3 TBSP of crushed Oreo cookies to use later in the frosting. Stir the rest of the 1 cup crushed Oreo cookies into the cake batter. Pour batter into long cake pan 13 by 9 by 2. Bake at 375 degrees for 35 minutes. Test if it's done using a toothpick. If toothpick comes out clean, it's done. If it doesn't come out clean, leave in a few more minutes and retest. Frosting: 1/2 box Domino's Powdered Sugar (1 lb. size); 1 stick Parkay margarine; 2 tsp. imitation vanilla; 1.5 TBSP milk. Feed in mixer. The longer you beat it the creamier it gets. When finished making frosting, stir in the 3 TBSP of crushed Oreos that you had set aside. Frost cake when it is cool. You can add more crushed Oreos to the top for decoration if you wish.