Ingredients 15 oz oreo cookies (bag) 1/4 pound margerine, or butter, melted 8 oz cream cheese, softened 1 cup powdered sugar 12 oz cool whip 6 oz instant chocolate pudding 2 1/2 cup milk
Directions: Crush all of the cookies. Set 1/4 c of crumbs aside. Mix the rest of the crumbs with melted margerine. Press into the bottom of a 9x13 pan. Blend cream cheese and powdered sugar with a mixer until smooth. Fold in 1/2 c Cool Whip. Spread over crust. Refrigerate for 30 minutes. Mix pudding and milk together until smooth. Pour over crust. Refrigerate for 1 hour. Spread remainder of Cool Whip on top of pudding. Sprinkle with reserved cookie crumbs. Chill for about 1 hour.
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Oreo Cookie Pound Cake | Traditional Oreos | Cookies & Cake | #PoundCake????
Heyyyyyy Errrrrrbody!!! Today I'm making this delicious Traditional Oreo Cookie Pound Cake!!! Watch & Enjoy!???? #PoundCakeQueen???? #TraditionalOreoCookies #SwansDown #I'mAGlazeGirl???? ************************************************************************ *****Here is the link to the mixer I'm using:
*****Here is the link to the Nordic Ware Cake Pan I'm using:
************************************************************************** STEP BY STEP INSTRUCTIONS AND DETAILS PROVIDED IN THE VIDEO. ************************************************************************** INGREDIENTS I USED: Baked at 325 degrees for 1 hour 15 mins. (Time may vary depending on your cake pan and/or oven.)
3 Cups Swans Down Cake Flour 3 Cups Sugar 3 Sticks UNsalted Butter (Room Temperature) 5 Large Eggs (Room Temperature) 8 oz. Milk (Room Temperature) 1 4.2 oz Box Oreo Cookies n' Cream Pudding 15-20 Oreo Cookies (Crushed) (Or about 2 Cups) 1/2 Tsp Baking Powder 1/4 Tsp Salt 1 Tbsp. Vanilla Extract 1 Tsp. Creme Bouquet
***Glaze Powdered Sugar Oreo Cookies Milk Vanilla Extract
************************************************************************* My Address: P.O. Box 11261 Winston-Salem, NC 27116
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The Best Oreo Cake Recipe
The best Oreo cake recipe! Three layers of moist vanilla cake filled with chopped Oreos and then frosting with thick and creamy vanilla creme frosting that tastes JUST like the filling from actual Oreos. Topped with more Oreo frosting and Oreo cookies!
PRINTABLE RECIPE ►
CAKE GOOP PAN RELEASE ►
HOW TO DECORATE YOUR FIRST CAKE ►
10 BENCH SCRAPER ►
BOSCH UNIVERSAL PLUS MIXER ►
OREO CAKE RECIPE ► 14 ounces (397 g) All-Purpose flour 2 1/2 teaspoons baking powder 3/4 teaspoon salt 8 ounces (227 g) unsalted butter room temperature 14 ounces (397 g) granulated sugar 6 large egg whites room temperature - fresh or boxed is fine 10 ounces (283 g) milk room temperature 2 ounces (57 g) vegetable oil 2 teaspoons clear vanilla extract 4 ounces (113 g) roughly chopped oreo cookies about 10 Oreos, without filling
OREO BUTTERCREAM RECIPE ► 16 ounces (454 g) unsalted butter room temperature 32 ounces (907 g) powdered sugar 1/2 teaspoon salt 1 teaspoon clear vanilla extract 2-3 Tablespoons white food coloring 2 ounces (57 g) crushed oreo cookies about 5 Oreos, without filling (You can add more or leave these out.) 2-3 Tablespoons milk for thinning, optional
CHAPTERS ► 00:00 Intro 00:15 Preparing the ingredients 00:30 Making the oreo cake 02:04 Baking the oreo cakes 03:43 Making oreo buttercream 04:20 Decorating the oreo cake