Make one large package of instant chocolate pudding(use 2 cups of milk instead of three) Fold in 8oz of cool whip Then crush 1/3 package of Oreos and mix in Refrigerate for three hours then serve.
My aunt gets us all presents for Christmas but this year we didn't c her til about two weeks ago...its usually nothing big more for the kids, my fiance got a huge box of oreos from her...its at least a 200 pack of cookies so I've been munching on those lol! Yum!
I'm old lol so I remember a cookie back in the day that was chocolate , they kinda tasted like the chocolate part of the oreo but not sure what they were called. If I could find them I'd be in heaven! @Septbabie
•24 Oreo halves, with cream filling attached •2¼ cups all-purpose flour •1 tsp. baking powder •½ tsp. salt •8 tbsp. unsalted butter, at room temperature •1 2/3 cup sugar •3 large egg whites, at room temperature •2 tsp. vanilla extract •1 cup milk •20 Oreo cookies, coarsely chopped (I quarter them) •8 oz. cream cheese, at room temperature •6 tbsp. unsalted butter, at room temperature •1 tbsp. vanilla extract •4 cups confectioners' sugar, sifted •2 tbsp. heavy cream •Oreo cookie crumbs •24 Oreo cookie halves
Directions
1. Preheat the oven to 350° F. Line the wells of two cupcake pans with 24 paper liners. Place an Oreo halve in the bottom of each liner, cream side up. In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes. Blend in the egg whites one at a time, beating well after each addition. Blend in the vanilla extract. With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients. Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix. 2. Evenly divide the batter between the prepared cupcake liners. Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely. 3. To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla extract. Beat in the confectioners’ sugar until incorporated and smooth, 1-2 minutes. Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed. 4. Frost the cooled cupcakes as desired. Sprinkle with Oreo crumbs and garnish with Oreo halves.
I cant stand the double stuff i will take most of the filling off if its double stuffed..i like regular oreos just the way they are... oh and a glass of milk of course...
Comments
Make one large package of instant chocolate pudding(use 2 cups of milk instead of three)
Fold in 8oz of cool whip
Then crush 1/3 package of Oreos and mix in
Refrigerate for three hours then serve.
Omg it's so good!!!!!!
@kiwi_mom sounds yummy!! I will have to try that
@sehra4177 :O
Cookies and Cream Cupcakes
Ingredients
•24 Oreo halves, with cream filling attached
•2¼ cups all-purpose flour
•1 tsp. baking powder
•½ tsp. salt
•8 tbsp. unsalted butter, at room temperature
•1 2/3 cup sugar
•3 large egg whites, at room temperature
•2 tsp. vanilla extract
•1 cup milk
•20 Oreo cookies, coarsely chopped (I quarter them)
•8 oz. cream cheese, at room temperature
•6 tbsp. unsalted butter, at room temperature
•1 tbsp. vanilla extract
•4 cups confectioners' sugar, sifted
•2 tbsp. heavy cream
•Oreo cookie crumbs
•24 Oreo cookie halves
Directions
1. Preheat the oven to 350° F. Line the wells of two cupcake pans with 24 paper liners. Place an Oreo halve in the bottom of each liner, cream side up. In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes. Blend in the egg whites one at a time, beating well after each addition. Blend in the vanilla extract. With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients. Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix. 2. Evenly divide the batter between the prepared cupcake liners. Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely. 3. To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla extract. Beat in the confectioners’ sugar until incorporated and smooth, 1-2 minutes. Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed. 4. Frost the cooled cupcakes as desired. Sprinkle with Oreo crumbs and garnish with Oreo halves.