Easy 3Ingredient Oreo Dessert Recipe Without Cream Cheese
In a ziplock bag, add 15-20 oreos and crush with a rolling pin. Place 1-2 tablespoons of crushed oreos in a mini mason jar. In a medium sized bowl, add cream cheese and beat until light and fluffy. Add at least half of a can of condensed milk or sweeten to your taste.
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Whip the heavy cream and pudding mix into stiff peaks. This is your cheesecake filling. Crush 10 of the oreos. In a 9×9 square pan, place the remaining Oreos in a layer on the bottom. Spread half the cheesecake filling over the Oreos. Sprinkle half the crushed Oreos over the filling.
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You want the crumbs to be saturated in butter. Spread the crust: Next, spoon about ¼ cup of the crumbs into the bottom of a 9×13-inch baking dish to make a crust. Whisk the cream filling: Now, mix the heavy cream with the Oreo cream using an electric mixer with a whisk attachment until it is soft and fluffy.
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Instructions. Crush up Oreos using a food processor or blender. If you don't have a food processor or blender, place Oreos into a zip lock bag and use a rolling pin or something heavy to crush it up. Add cream cheese to the crushed Oreos and mix well using a blender, food processor, or using a mixing spoon.
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DIRECTIONS. In a Ziploc bag, a blend or a food processor, crush Oreo cookies into fine crumbs and set aside. In a large bowl whip heavy cream and powdered sugar to stiff peaks. Fold in crushed ores. Transfer into a piping bag. Pipe into serving dishes.
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Oreo Dessert With Cream Cheese. Oreos and cream cheese are a classic combination. The rich, chocolatey cookies are the perfect foil for the creamy, tangy cheese, and together they make a delicious dessert. There are endless ways to combine these two ingredients, and the possibilities are only limited by your imagination.
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Take one Oreo and grab each cookie tightly. Then, gently twist them in opposite directions until they separate from the cream filling. Use the flat side (back) of a butter knife and scrape off the cream filling. Place the cream filling in one mixing bowl and the cleaned Oreo wafers into the other.
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HOW TO MAKE NO BAKE OREO DESSERT. Chop 10 of the cookies into large chunks, set aside. Add the remaining cookies to a food processor and process until fine crumbs form. In a medium bowl, stir together the cookie crumbs with the melted butter until well combined. Press half of the mixture firmly into the bottom of an 8×8-inch or 9×9-inch.
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Roll into 1" balls and place on a parchment lined baking sheet. Refrigerate for at least one hour or freeze for 20 minutes before coating. To melt white chocolate, place 1/2-1" water in small pot. Put the white chocolate in a glass bowl that fits over the top of the pot without touching the water in the bottom.
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3-INGREDIENT OREO DESSERT (4 SERVINGS)- 16 pcs Oreos- 500ml whipping cream- 50g Sugar (4 tbsp)
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Pour the Oreo filling on top of the pie crust. Use a spatula to spread it evenly. Top with the remaining Oreo crumbs. Cover with plastic wrap, then freeze for 2-3 hours. When ready to serve, slice the 3-Ingredient Oreo pie into 8 slices, then top each slice with whipped cream (optional) and a whole oreo cookie.
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In a microwave-safe bowl, melt the chocolate in the microwave in 30-second intervals, stirring in-between each, until smooth. Use a fork to dip the Oreo balls into the chocolate. Tap on the edge of the bowl to get the smooth finish. Use a toothpick to help slide the ball back onto the baking sheet.
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Transfer the pudding into a bowl and place in the fridge to chill. Wash out the mixing bowl and whip the softened cream cheese until fluffy. (Image 3 below.) Slowly add in the powdered sugar in to the cream cheese mixture and beat until smooth. Fold in one container of cool whip.
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Use a small cookie scoop or a tablespoon to portion into 1-inch balls, then gently roll into a ball. The filling should hold together easily. If it is crumbly then you may need to add more sweetened condensed milk. Place the balls on a parchment-lined cookie sheet and freeze for 1 hour.
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STEP FOUR: Once the truffles have chilled, melt your milk chocolate. Then, using the toothpick as a handle, dip the truffles into your melted chocolate before placing them back on the lined baking sheet. STEP FIVE: Refrigerate for 30 more minutes until the chocolate is set. STEP SIX: Remove the toothpick.
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Place the crushed oreos into the 4 serving glasses. Use an electric hand mixer to beat the cream and oreos mixture until smooth and whipped. Add the the sugar and vanilla and beat through. Divide between the glasses and place back in the fridge until ready to serve. Add an oreo to the top of each when you serve.
