Cookies 'n' Cream Cupcakes

From: Betty Crocker

Ingredients:
Cupcakes:
1 box Devil's Food cake mix
Water, vegetable oil and eggs called for on cake mix box

Filling:
3/4 cup whipped fluffy white frosting
1/2 cup marshmallow creme

Frosting and garnish:
1 container whipped fluffy white frosting
10 cream-filled chocolate sandwich cookies, coarsely broken

Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes. Remove from pans to cooling racks. Cool completely, about 30 minutes.

By slowly spinning end of round handle of wooden spoon back and forth, make deep, 3/4-inch-wide indentation in center of top of each cupcake, not quite to bottom (wiggle end of spoon in cupcake to make opening large enough).

In medium bowl, stir together filling ingredients. Spoon into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off 1 bottom corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening.

Frost cupcakes. Garnish each with about 2 teaspoons broken cookies. Store loosely covered.  

  
Verdict:
Thumbs up! Oh, what yummy goodness! I actually made these for a party, thinking my family wouldn't eat them, and apparently I was quite mistaken. My hubby devoured one in seconds right after I made them. Oh well! I found a small jar of marshmallow creme at Walmart for $1.00, so if you're not sure where to get it from - go there. You won't even use the whole jar. Also, I skipped the "filling in the bag" part. I hate doing that - all the filling/icing always sticks to the bag and I have to make more in the end. Instead, I got a vegetable peeler and stuffed the icing in the middle. Do whatever works for you. Such a simple recipe, and obviously a hit with everyone. Will be making these again in the future!  

Oreo Ice Cream Shop Pie

From: Southern Living

Ingredients:
1/2 cup hot fudge dessert topping, divided
1 Oreo Pie crust
1 tub (8 oz) cool whip, thawed, divided
1 1/4 cups cold milk
2 pkg (4-servings each) Jello Oreo flavor pudding and pie filling

Remove 2 Tbsp of the fudge topping, set aside. Spoon remaining fudge topping into crust; spread to evenly cover bottom of crust.

Top with half of whipped topping; freeze 10 minutes. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended.

Gently stir in remaining whipped topping; spoon over whipped topping layer in crust. Freeze 4 hours or until firm. Remove pie from freezer 15 minutes before serving; let stand at room temperature to soften slightly. Drizzle with remaining fudge topping. Store leftover pie in freezer.

What I did differently from the recipe:
I used a chocolate pie crust because the store was out of Oreo.

What I'll do differently next time:
I'm going to leave out the chocolate layer on the bottom the next time I make this.

Verdict:
Thumbs up! The chocolate layer was a little much for me, to be honest, but this was delicious! Such an easy pie to bring to a party or church lunch!

Printable version:

Ingredients:
1/2 cup hot fudge dessert topping, divided
1 Oreo Pie crust
1 tub (8 oz) cool whip, thawed, divided
1 1/4 cups cold milk
2 pkg (4-servings each) Jello Oreo flavor pudding and pie filling

Remove 2 Tbsp of the fudge topping, set aside. Spoon remaining fudge topping into crust; spread to evenly cover bottom of crust. Top with half of whipped topping; freeze 10 minutes. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in remaining whipped topping; spoon over whipped topping layer in crust. Freeze 4 hours or until firm. Remove pie from freezer 15 minutes before serving; let stand at room temperature to soften slightly. Drizzle with remaining fudge topping. Store leftover pie in freezer.

Oreo Cheesecake

From: 100 Best Favorite Brand Name Recipes

Ingredients:
1 (20-oz) package Oreo chocolate sandwich cookies, divided
1/3 cup margarine or butter, melted
3 (8-oz) packages cream cheese, softened
3/4 cup sugar
4 eggs
1 cup sour cream
1 tsp vanilla

Preheat oven to 350. Finely roll 30 cookies; coarsely chop 20 cookies. Mix finely rolled cookie crumbs and margarine or butter in medium bowl. Press on bottom and 2 inches up side of 9-inch springform pan; set aside.

Beat cream cheese and sugar in large bowl with electric mixer at medium speed until creamy. Blend in eggs, sour cream and vanilla, fold in chopped cookies. Spread mixture into prepared crust.

Bake at 350 for 60 minutes or until set.

Cool on wire rack at room temperature. Refrigerate at least 4 hours. Halve remaining cookies; remove side of pan. To serve, garnish with whipped cream and cookie halves.

What I did differently from the recipe:
I didn't use a springform pan. I used a 2" deep cake plate instead.

What I'll do differently next time:
Nothing.

Verdict:
Neutral. I didn't think this was that great, but I had three other people taste it and claim they liked it. I'm not a huge fan of Oreos so maybe that was the problem. It was still really easy to make and I like that.

Printable version:

Ingredients:
1 (20-oz) package Oreo chocolate sandwich cookies, divided
1/3 cup margarine or butter, melted
3 (8-oz) packages cream cheese, softened
3/4 cup sugar
4 eggs
1 cup sour cream
1 tsp vanilla

Preheat oven to 350. Finely roll 30 cookies; coarsely chop 20 cookies. Mix finely rolled cookie crumbs and margarine or butter in medium bowl. Press on bottom and 2 inches up side of 9-inch springform pan; set aside.

Beat cream cheese and sugar in large bowl with electric mixer at medium speed until creamy. Blend in eggs, sour cream and vanilla, fold in chopped cookies. Spread mixture into prepared crust. Bake at 350 for 60 minutes or until set.

Cool on wire rack at room temperature. Refrigerate at least 4 hours. Halve remaining cookies; remove side of pan. To serve, garnish with whipped cream and cookie halves.