If you love my No Churn Oreo Fudge Ice Cream, you have to try this No Churn Raspberry Oreo Ice Cream! Unlike plain, traditional ice cream flavors, this frozen dessert recipe brings fresh raspberries and Oreo cookies together in the best way. If you’re someone who can’t decide between ordering a fruity or indulgent ice cream flavor, this ones for you! Each bite of this ice cream delivers a tart burst of fresh raspberries that contrasts with the sweet Oreo cookies, creating a balanced and unique flavor. If you’re looking for a standout summer treat that’s simple to make at home, this is the flavor you’ll want to serve again and again.

NO CHURN RASPBERRY OREO ICE CREAM

This raspberry Oreo ice cream dessert is completely no churn. This means no ice cream maker and no complicated machines are needed! All you need are 6 simple ingredients and a little patience. You can whip up a creamy base with sweetened condensed milk and heavy cream, fold in your favorite crushed Oreo cookies with raspberries, and freeze for at least 10 hours until perfectly firm. Great for warm spring and summer days, this no-bake dessert is sure to become your new family’s new favorite treat!

Find my expert tips on how to make homemade no-churn raspberry Oreo ice cream from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This No Churn Raspberry Oreo Ice Cream Recipe:

• No Ice Cream Maker Needed: In just a few simple steps and about 10 hours of freezing time, you’ll have rich, homemade ice cream ready to enjoy.
• Creamy Deliciousness: Fresh raspberries and crushed Oreo cookies combine for a balanced texture that tastes like your favorite ice cream shop treat.
• Make-Ahead-Friendly: This frozen dessert can be prepared a day in advance, making it ideal for parties, pool days, or a sweet summer surprise.

Ingredients

• 1 pint heavy whipping cream
• ½ Tablespoon vanilla extract
• ¼  teaspoon salt
• ½ can (7 ounces) sweetened condensed milk
• 18 Oreo cookies, crushed
• 6 ounces fresh raspberries

Instructions

In a large mixing bowl, beat the heavy cream with an electric hand mixer until it reaches medium peaks. Gently fold in the vanilla extract and salt just until combined.

Pour the sweetened condensed milk over the whipped cream and fold carefully until smooth and incorporated. Then, fold in the 18 crushed Oreo cookies. Don’t over-mix. 

Spoon half of the mixture into a large loaf pan and scatter half of the fresh raspberries over the top. Add the remaining ice cream mixture, spreading it out evenly, and finish with the rest of the raspberries. Cover tightly and freeze for at least 10 hours, or until firm, before serving. Enjoy!

Servings

Serves 4 to 6

Storage 

Store the ice cream in an airtight container in the freezer for up to 2 weeks. To keep it creamy and prevent ice crystals, press a piece of parchment or plastic wrap directly onto the surface before sealing the lid.

When ready to serve, let it sit at room temperature for 5-10 minutes to soften slightly for easier scooping.

Holly’s Tips For The Best No Churn Raspberry Oreo Ice Cream:

• Use High-Quality, Fresh Raspberries: Choose ripe but firm raspberries to prevent excess liquid.
• Whip the Cream Properly: Whip the heavy cream to medium peaks for a light, airy texture. Over-whipping can make it grainy, while under-whipping will prevent the creamy consistency you want.
• Fold, Don’t Mix: When combining the sweetened condensed milk, crushed Oreos, and raspberries, gently fold to maintain the fluffy texture and keep cookie pieces intact.
• Layer For A Marble Effect: Spread half the ice cream mixture in your pan, scatter raspberries, then top with the remaining mixture and berries. This creates a beautiful, marbled look.
• Let It Sit Before Serving: Let the ice cream sit at room temperature for 5-10 minutes before scooping to get a smooth texture without melting too quickly.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my No-Churn Oreo Fudge Ice Cream.

Wanting something extra fruity? Make my Easy Strawberry Cheesecake Ice Cream.

Can’t get enough of ice cream desserts? Try these top-loved recipes: Oreo Ice Cream Cake, No-Churn Chocolate Brownie Ice Cream, Homemade Biscoff Ice Cream, and Peanut Butter Cookie Ice Cream.

Have you made this No-Churn Raspberry Oreo Ice Cream recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #NoChurnRaspberryOreoIceCream #LifeInTheLofthouse

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No Churn Raspberry Oreo Ice Cream

No Churn Raspberry Oreo Ice Cream with sweetened condensed milk, fresh raspberries, and crushed Oreo cookies. No ice cream maker needed!

Prep Time 10 hours hours 15 minutes minutes

Servings 4

Ingredients

• 1 pint heavy whipping cream
• ½ Tablespoon vanilla extract
• ¼ teaspoon salt
• ½ can (7 ounces) sweetened condensed milk
• 18 Oreo cookies crushed
• 6 ounces fresh raspberries

Instructions

• In a large mixing bowl, beat the heavy cream with an electric hand mixer until it reaches medium peaks. Gently fold in the vanilla extract and salt just until combined.
• Pour the sweetened condensed milk over the whipped cream and fold carefully until smooth and incorporated. Then, fold in the 18 crushed Oreo cookies. Don’t over-mix. 
• Spoon half of the mixture into a large loaf pan and scatter half of the fresh raspberries over the top. Add the remaining ice cream mixture, spreading it out evenly, and finish with the rest of the raspberries. Cover tightly and freeze for at least 10 hours, or until firm, before serving. Enjoy!

The post No Churn Raspberry Oreo Ice Cream appeared first on Life In The Lofthouse.

Some recipes have a way of taking you back in time, and this dessert is one of them. This Pistachio Oreo Ice Cream Dessert is a special recipe my husband, Kale, made for me when we were dating. But I have to give credit to his amazing sister Christine (Hi, Christine!) for the original recipe; it remains one of our favorites to this day. You can make this treat anytime of the year, but we especially enjoy making it during the warmer months. You can let it freeze overnight or make it early and enjoy it later after some fun in the sun!

PISTACHIO OREO ICE CREAM DESSERT

This easy no-bake treat offers a flavorful balance of creamy, nutty, and chocolate. The homemade crust is constructed from double-stuffed Oreos, topped with sweet, nutty pistachio pudding that melts into rich vanilla ice cream and airy Cool Whip. Extra Oreo chunks on top add a satisfying chocolatey crunch, making each bite a multi-layered delight. This no-bake treat is so unique, refreshing, and pure warm-weather bliss. Sprinkle extra chopped pistachios or drizzle chocolate syrup for added flavor and presentation.

Find my expert tips on how to make homemade pistachio Oreo ice cream dessert below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Easy Pistachio Oreo Ice Cream Dessert:

• Easy Dessert Recipe: No complicated baking or fancy tools are needed for this step-by-step, simple recipe. Just mix, layer, and freeze!
• No-Bake Treat: This no-bake recipe saves time and is ideal for warmer months. The layers set beautifully in the freezer, giving you a creamy and cool, sliceable dessert.
• Light, Refreshing & Sweet: This homemade dessert is ideal for spring picnics, summer barbecues, or anytime you crave a cool, decadent treat.
• Perfect for Pistachio Lovers: If you’re someone who loves pistachio gelato or the creamy, nutty flavor in general, this dessert recipe is a must-try.

Ingredients

• 1.5-quart vanilla ice cream
• 1 package (15.35 ounces) Double-Stuffed Oreo cookies
• ½ cup salted butter, melted
• 8 ounces Cool Whip, thawed
• 2 packages (3.4 ounces, each) instant pistachio pudding mix

Instructions

Set the ice cream out on the counter to soften while preparing the Oreo crust.

Take a large zip-lock bag and place all the Oreo cookies inside. Seal the bag shut and place it on the counter. Using a rolling pin, crush the cookies until they are small chunks/crumbs. You want them still to be chunky and small, but not fine crumbs.

Set aside 1/3 of the cookie crumbs for the topping.

Pour remaining cookie crumbs into a 9×13-inch baking pan. Pour the melted butter over the crumbs and mix well to combine. Once combined, press into the bottom of the pan to form a crust.

In a large mixing bowl, add the softened vanilla ice cream and the thawed Cool Whip. Whisk or stir until combined.

Add the instant pistachio pudding mix to the ice cream mixture. Whisk until well combined.

Spread evenly all over the Oreo cookie crust. Sprinkle the reserved Oreo crumbs evenly over the top, pressing down lightly. Cover and freeze for at least 6 hours or overnight.

Remove from the freezer 20 minutes before cutting into squares. Serve and enjoy!

Servings

Serves: 12.

Storage 

Store leftover pistachio Oreo ice cream dessert in an airtight container and keep it in the freezer. It will stay fresh for up to 1 week. For the best texture, remove the dessert about 15 minutes before serving to allow it to soften slightly for easier slicing.

Holly’s Tips for The Best Pistachio Oreo Ice Cream Dessert:

• Soften The Ice Cream First: Let the ice cream sit at room temperature for 15 to 20 minutes before mixing. This makes it easier to combine the Cool Whip and pudding mix.
• Crush Oreos Into Chunks: Keep some chunks in the cookie crumbs for texture. Avoid crushing into fine powder; you want a crunchy, satisfying topping and crust.
• Press The Crust Firmly: When combining cookie crumbs and melted butter, press firmly into the pan. This ensures the base holds together when serving.
• Let Dessert Chill: Freeze for at least 6 hours or overnight to let flavors meld and ensure clean cutting.
• Serve Fresh: Remove from the freezer 15 minutes before serving to make cutting easier and enhance creaminess.
• Personalize It: This recipe can be scaled down for smaller pans or even individual cups, making it perfect for personal servings, dessert jars, parties, and potlucks.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Make my highly-rated Heavenly Oreo Dessert!

Wanting something less sweet? My Heavenly Lemon Oreo Dessert is fresh and tangy.

In the mood for something different? Give my Mexican “Fried” Ice Cream Dessert a try.

Looking for more no-bake desserts? Make my Oreo Dip, Oreo Ice Cream Cake, No-Bake Chocolate Cheesecake, Monster Cookie Dough Cheesecake, and Butterfinger Pie.

Have you made this Pistachio Oreo Ice Cream Dessert recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #PistachioOreoIceCreamDessert #LifeInTheLofthouse

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Pistachio Oreo Ice Cream Dessert

Whip up a no-bake Pistachio Oreo Ice Cream Dessert with this step-by-step recipe. A creamy and refreshing treat for anytime of year!

Prep Time 6 hours hours 20 minutes minutes

Servings 12

Ingredients

• 1.5 quart vanilla ice cream
• 1 package (15.35 ounces) Double-Stuffed Oreo cookies
• 1/2 cup salted butter melted
• 8 ounces Cool Whip thawed
• 2 packages (3.4 ounces, each) instant pistachio pudding mix

Toppings (optional)

• hot fudge
• whipped cream

Instructions

• Set the ice cream out on the counter to soften while preparing the Oreo crust.
• Take a large zip-lock bag and place all the Oreo cookies inside. Seal the bag shut and place it on the counter. Using a rolling pin, crush the cookies until they are small chunks/crumbs. You want them still to be chunky and small, but not fine crumbs.
• Set aside 1/3 of the cookie crumbs for the topping.
• Pour remaining cookie crumbs into a 9×13-inch baking pan. Pour the melted butter over the crumbs and mix well to combine. Once combined, press into the bottom of the pan to form a crust.
• In a large mixing bowl, add the softened vanilla ice cream and thawed Cool Whip. Whisk or stir together until combined.
• Add the instant pistachio pudding mix to the ice cream mixture. Whisk until well combined.
• Spread evenly all over the Oreo cookie crust. Sprinkle the reserved Oreo crumbs evenly over the top, pressing down lightly. Cover and freeze for at least 6 hours or overnight.
• Remove from the freezer 20 minutes before cutting into squares. Top with hot fudge and whipped cream, if desired. Serve and enjoy!

The post Pistachio Oreo Ice Cream Dessert appeared first on Life In The Lofthouse.

If you’re all about quick no-bake desserts, get ready for a sweet trick AND treat. These No-Bake Halloween Cheesecake Cups are fun, festive, and no Halloween party is complete without them. They are kid-friendly, make-ahead ready, and guaranteed to disappear fast! Not only do they look impressive, but they’re also easy to make, which is a lifesaver during the hectic holiday season. If you’re a fan of my Oreo Cheesecake Bites, you will love these no-bake Oreo cheesecake cups!

Hungry for more Halloween fun? Check out my full collection of Halloween recipes for parties and family celebrations here. This recipe was inspired by Inside Bru Crew Life.

NO-BAKE HALLOWEEN CHEESECAKE CUPS

This no-bake cheesecake cups recipe is layered with crushed Oreos, a silky cream cheese filling, and a fun pop of spooky orange color, making them a hit for all ages. The presentation is festive and playful, and you can get as creative as you like with toppings and decorations. Think: Halloween sprinkles, candy eyeballs, gummy worms, or even a drizzle of chocolate ‘spider webs.’ Best of all, they’re straightforward to make, so if you’re looking for an easy, Halloween dessert without the fuss, this recipe is it! Serve these homemade cheesecake cups at parties, school events, or family get-togethers to wow a crowd. Caution: these creamy, delicious cheesecake cups are so good, they’ll become a requested tradition every Halloween. Don’t say I didn’t warn you!

Find more expert tips below on how to make no-bake cheesecake cups! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love These Easy No-Bake Halloween Cheesecake Cups:

• No-Bake & Easy-To-Make: Comes together quickly without turning on the oven. This cheesecake recipe is perfect for Halloween parties or school events.
• Festive & Fun: Layers of crushed Oreos, creamy cheesecake filling, and bright orange topping make each cup look as good as it tastes.
• Kid-Approved: The colorful presentation and sweet, creamy layers are a hit with kids of all ages. Half the fun is making it and eating it!
• Make-Ahead Friendly: Prep the layers in advance and add sprinkles and candy just before serving for maximum impact.
• Customizable Dessert: These cheesecake cups are the perfect mix of creamy, crunchy, and sweet, all in one cup. See my tips below on different toppings and flavor ideas to make them your own!

Ingredients

• 18 Oreo cookies, divided
• 2 packages (8-ounces, each) cream cheese, softened
• 1 ½ cups powdered sugar
• 2 Tablespoons milk
• 1 ½ Tablespoons vanilla extract
• 1 container (8-ounces) Cool Whip, thawed and divided
• Orange gel food coloring

Toppings

Halloween sprinkles and candy

Instructions

Crush 9 Oreo cookies and evenly distribute the crumbs among seven 8-ounce cups.

In a large mixing bowl, beat together the cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy.

Gently fold in only 2 cups of the thawed Cool Whip. Split the cheesecake mixture evenly into two separate bowls.

Color one portion orange using gel food coloring.

Pipe or spoon 3 Tablespoons of the white cheesecake mixture, over the cookie crumbs in each cup, in a circular motion.

Using a spoon, gently spread the cheesecake mixture into an even layer.

Crush the remaining 9 Oreo cookies and sprinkle about a 1/4 cup of crumbs evenly over the white cheesecake layer in each cup.

Pipe or spoon 3 Tablespoons of the orange cheesecake mixture on top of the second cookie crumb layer in each cup. Using a spoon, gently press the cheesecake mixture into an even layer.

Cover and store the cheesecake cups in the fridge for at least 2 hours before serving. (Can be stored in the fridge for up to 4 days when tightly covered.)

Right before serving, dollop each cup with the remaining Cool Whip, and decorate with more crushed Oreo, Halloween sprinkles, and/or candy as desired. Enjoy!

Servings

Yields: 7 Halloween cheesecake cups.

Storage

Store the assembled cheesecake cups tightly covered in the refrigerator for up to 3 to 4 days. These no-bake desserts are served cold and should not be heated. For best results, add Halloween sprinkles or candy just before serving.

Holly’s Tips for The Best No-Bake Cheesecake Cups:

• Soften The Cream Cheese: Let your cream cheese sit at room temperature for 30 minutes. This makes mixing smoother and prevents lumps.
• Use Gel Food Coloring: Gel gives a vibrant Halloween orange without thinning the cheesecake mixture the way liquid food coloring can. 
• Chill Before Serving: Let the cups chill in the fridge for at least an hour. The layers firm up, and the flavors taste even better.
• Make-Ahead Friendly: These cheesecake cups can be prepped a day in advance—just add the toppings right before serving so they stay fresh and crunchy.
• Party Presentation Tip: Clear cups or mason jars show off the fun layers best, making them perfect for Halloween parties or school events. 
• Get Creative: For toppings, try candy eyeballs, crushed Halloween candy bars, or gummy worms for an extra spooky touch. For the base, popular flavor variations include no-bake strawberry cheesecake cups or cookies ‘n creme cheesecake filling. Have some fun with it!

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my No-Bake Cheesecake and Easy No-Bake Cheesecake recipes next!

Looking for more easy Halloween party treats? You can’t go wrong with my Monster Munch, Candy Corn Fruit Parfaits, or my Candy Corn Rice Krispie Cupcakes.

Looking for a classic cheesecake recipe? The Ultimate Cheesecake showcases a buttery graham cracker crust, creamy filling, tangy sour cream, and fresh lemon zest flavor. 

Want something extra indulgent? Try my Ghost Brownies. Dense, homemade chocolate brownies stacked with marshmallows and finished with vanilla frosting for a ghostly look.

Have you made this Easy No-Bake Cheesecake Cups recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #NoBakeCheesecakeCups #HalloweenRecipes #LifeInTheLofthouse

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No-Bake Halloween Cheesecake Cups

Get spooky-sweet with these easy treats! Layers of crushed Oreos, creamy orange cheesecake filling, and fluffy Cool Whip make the perfect Halloween party dessert—no oven needed!

Servings 7 cheesecake cups

Ingredients

• 18 Oreo cookies divided
• 2 packages (8 ounces, each) cream cheese softened
• 1 ½ cups powdered sugar
• 2 Tablespoons milk
• 1 ½ Tablespoons vanilla extract
• 1 container (8 ounces) Cool Whip thawed and divided
• Orange gel food coloring

Toppings

• Halloween sprinkles and candy

Instructions

• Crush 9 of the Oreo cookies and evenly distribute the crumbs among seven 8-ounce clear cups.
• In a large mixing bowl, beat together the cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy. Gently fold in only 2 cups of the thawed Cool Whip.
• Split the cheesecake mixture evenly into two separate bowls. Color one portion orange using gel food coloring. Keep the other mixture white.
• Pipe or spoon 3 Tablespoons of the white cheesecake mixture, over the cookie crumbs in each cup, in a circular motion. Using a spoon, gently press the cheesecake mixture into an even layer.
• Crush the remaining 9 Oreo cookies and sprinkle about a 1/4 cup of crumbs evenly over the white cheesecake layer in each cup.
• Pipe or spoon 3 Tablespoons of the orange cheesecake mixture on top of the second cookie layer in each cup. Using a spoon, gently press the cheesecake mixture into an even layer. Cover and store the cheesecake cups in the fridge to chill for at least 2 hours before serving. (Can be stored in the fridge for up to 4 days when tightly covered.)
• Right before serving, dollop each cup with the remaining Cool Whip, and decorate with more crushed Oreo, Halloween sprinkles, and/or candy as desired. Enjoy!

Recipe adapted from: Inside Bru Crew Life.

The post No-Bake Halloween Cheesecake Cups appeared first on Life In The Lofthouse.

If you’re anything like me, then you can’t get enough of Oreo cookies. It doesn’t matter the style, stuffing, or season. I love Oreo flavored anything. Everyone in the Lofthouse feels the exact same way. This makes it so easy for me to experiment with new ways to use this incredible cookie. My latest Oreo creation is this Chocolate Oreo Poke Cake. It is truly a chocolate lover’s dream! It’s so rich and delicious, and will have everyone over the moon with satisfaction!

CHOCOLATE OREO POKE CAKE

This dessert starts out with a regular boxed chocolate cake mix. This step saves so much time and hassle when it comes to the preparation. Once the cake is finished baking and cooled, it is then poked with many holes that are filled with hot fudge. Oh boy, you could stop right here, and this cake would be out of this world. Then a layer of thick chocolate pudding is spread over the top before the pudding sets. This turns the texture of the cake into one of the most moist desserts ever. It’s then finished with a thick mixture of cool whip, chocolate pudding, and crushed Oreos. Every component of this dessert could be eaten on its own, but once they’re all combined it makes one of the best desserts on this side of heaven.

INGREDIENTS

CAKE 

• 1 box chocolate cake mix *plus required ingredients listed on box (eggs, oil, water)
• 1 jar (12.8 ounces) hot fudge

PUDDING LAYER

• 1 box (3.4 ounces) chocolate instant pudding mix
• 1 3/4 cups milk

TOPPING

• 1 box (3.4 ounces) chocolate instant pudding mix
• 1 3/4 cups milk
• 1 container (8 ounces) cool whip, thawed
• 20 Oreos, crushed and divided

INSTRUCTIONS

CAKE

Prepare cake as directed on the box and bake. Once it’s finished baking, remove cake from the oven and let it cool for 10 minutes. Using the end of a wooden spoon, poke holes all over the cake.

Warm up the hot fudge in the microwave until it is thin enough to pour. Pour the hot fudge evenly all over cake, allowing it to seep into the poked holes. Allow the cake to fully cool.

PUDDING LAYER

In a medium bowl, whisk together the chocolate pudding mix with the milk. Before the pudding sets fully, pour on top of the cooled cake. Place the cake into the refrigerator to chill for about 20 minutes.

TOPPING

In a medium bowl, whisk together the remaining package of pudding mix with the milk. Place bowl into refrigerator to set fully (about 10 minutes or so) Remove pudding from the fridge and fold in the thawed cool whip. Mix in about 3/4 of the crushed Oreos and spread pudding mixture on top of cake evenly.

Sprinkle remaining crushed Oreos evenly over the cake. Cut into squares and enjoy, or refrigerate until ready to serve!

SERVINGS

This wonderful cake makes 12 servings.

STORING AND FREEZING

This dessert can serve a dozen people, so that means that you may have some leftover. Store any leftover cake covered in the refrigerator for up to 3 days.

This cake can also be frozen. Fully prepare the cake in a freezer-safe baking dish. Cover well with plastic wrap or a tight fighting lid for the pan. Place in freezer and freeze up to one month. Allow cake to thaw in fridge for 12 to 24 hours before serving.

CELEBRATE!

Do you have someone in your life that is obsessed with Oreos? This is a great dessert to make for their birthday! It’s something new, different, unique, and they will love you forever because of the gesture.  It’s also a great option for events like a baby shower, bridal shower, or any holiday celebration. Since the flavor profile is sweet and rich, I like to make it for holidays.

If you try my Chocolate Oreo Poke Cake or any of my other recipes, be sure to tag @lifeinthelofthouse on Instagram, so I can share your yummy photos with everyone!

ENJOY THIS RECIPE? HERE ARE A FEW MORE OREO FAVORITES!

Heavenly Oreo Dessert – This cake has so many layers of goodness that it will transcend you to the heavens. Oreos, whipped cream, pudding, and more Oreos!

Oreo Cheesecake Cookies – These delicious cookies are filled with crushed pieces of Oreos and cream cheese to make a super soft dessert.

No Churn Oreo Fudge Ice Cream – One of the easiest and most satisfying ice creams to make, and you don’t even need a fancy mixer!

Homemade Oreo Cookies – This homemade masterpiece has soft and chewy chocolate cookies on the outside with a thick cream cheese frosting center.

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Chocolate Oreo Poke Cake

This amazing cake is infused with hot fudge, and topped with chocolate pudding and Oreo cookie crumbs. It's a chocolate lover's dream come true!

Prep Time 40 minutes minutes

Cook Time 30 minutes minutes

Servings 12

Ingredients

Cake

• 1 box chocolate cake mix *plus required ingredients listed on box (eggs, oil, water)
• 1 jar (12.8 ounces) hot fudge

Pudding Layer

• 1 box (3.4 ounces) chocolate instant pudding mix
• 1 ¾ cups milk

Topping

• 1 box (3.4 ounces) chocolate instant pudding mix
• 1 3/4 cups milk
• 1 container (8 ounces) cool whip thawed
• 20 Oreo cookies crushed and divided

Instructions

For Cake

• Prepare cake as directed on the box and bake. Once it’s finished baking, remove cake from the oven and let it cool for 10 minutes. Using the end of a wooden spoon, poke holes all over the cake. Warm up the hot fudge in the microwave until it is thin enough to pour. Pour the hot fudge evenly all over cake, allowing it to seep into the poked holes. Allow the cake to fully cool.

Pudding Layer

• In a medium bowl, whisk together the chocolate pudding mix with the milk. Before the pudding sets fully, pour on top of the cooled cake. Place the cake into the refrigerator to chill for about 20 minutes.

Topping

• In a medium bowl, whisk together the remaining package of pudding mix with the milk. Place bowl into refrigerator to set fully (about 10 minutes or so) Remove pudding from the fridge and fold in the thawed cool whip. Mix in about 3/4 of the crushed Oreos and spread this pudding mixture evenly over the cake. Sprinkle remaining crushed Oreos all over the cake. Cut into squares and enjoy, or refrigerate until ready to serve!

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The post Chocolate Oreo Poke Cake appeared first on Life In The Lofthouse.

I can’t think of a single cookie that everyone loves as much as an Oreo. Why is that? Well, for starters there are many different types of Oreo cookies out there, and even more ways to turn this cookie sandwich into something spectacular! My Oreo Cheesecake Bites might be one of my best inspirations that I’ve taken from the two chocolate cookies with cream in the center. This is a great way to have a single dessert go a long way, because the result is rich and sweet.

OREO CHEESECAKE BITES

One of the best things about an Oreo is that they’re the perfect size. Whether you want to feel guilt free and only have one, or indulge a little and have a few, they are the perfect size cookies. I kept size in mind when I created this treat too. The base of this recipe is a very simple cheesecake mixture! Softened cream cheese, sour cream, eggs, sugar, vanilla are all mixed with crushed Oreo pieces and then baked in dish.

Once the cheesecake is baked, and then cooled, a drizzle of chocolate candy coating goes on top to make sure that each bite is as unique as the next. Though each piece may look a little different, every single one brings the familiar flavor that will surely put a smile on everyone’s face.

INGREDIENTS

• 36 Oreo cookies; yes, that is the exact amount that you’ll need! This amount of Oreo cookies will be divided for different uses. 24 cookies will be crushed and used as the crust for the cheesecake. The remaining 12 will go into the cheesecake mixture and on top afterwards.
• 1/4 cup butter melted; Salted or unsalted butter will work fine here, and I melt my butter in the microwave 15 seconds at a time. This way you don’t overcook it before mixing.
• 4 packages (8 ounces, each) of cream cheese; it is crucial here that you allow the cream cheese to come to room temperature. Otherwise, it will be virtually impossible to get the right texture if it’s still cool. I let mine sit on the counter for two hours, and that’s usually enough time to allow it to soften.
• 1 cup granulated sugar; this is the sweetening component for the cheesecake other than the cookies themselves. Make sure to use granulated, and not powdered to achieve the right texture for the dessert.
• 1 cup sour cream; you might be thinking this is an odd mixture to a dessert, but this is exactly what gives the rich, creamy body to the cheesecake. It also balances out the flavor profile with the slight tartness from the sour cream.
• 1 teaspoon vanilla; a little goes a long way here, so make sure to measure very carefully and not add too much. Otherwise, the flavor will become very overwhelming. There is a lot of flavors from the cookies all ready, and you don’t want to overpower that.
• 4 large eggs; this is what will bind everything and bring them together. I like to crack my eggs into a separate small dish first before adding them into the mixture to make sure no shells end up in the mixture.
• Chocolate candy coating; This coating gives the dessert a pop of color and makes them look irresistible.

HOW TO MAKE OREO CHEESECAKE BITES

Preheat the oven to 325° F. Line a 9×13 glass baking pan with foil or parchment paper, with ends extending over the sides. Spray with cooking spray. Set aside.

Finely crush only 24 of the Oreo cookies. (I used my food processor and crushed them fine.) Stir the melted butter into the crumbs. Press mixture onto the bottom of the prepared pan.

Beat the cream cheese and sugar until combined and creamy. Add sour cream and vanilla. Mix well. Add eggs, one at a time, until just combined.

Chop the remaining Oreo cookies and then gently stir into the batter. Pour batter on top of the crust. Spread out evenly.

Bake for 35 to 40 minutes. Remove from the oven and cool completely in the pan. After the cheesecake has cooled down, cover with plastic wrap. Store in the fridge to chill for at least 2 to 3 hours.

Once chilled, remove the cheesecake using the foil overhangs and cut into bite-sized squares. Melt the candy coating according to package directions in the microwave. Drizzle over the cut cheesecake bites.

OREO CHEESECAKE BITES SERVINGS

This recipe makes 32 individual bites. Is a bite a single serving? Depends on who you ask. If you ask the Lofthouse kids, they’ll tell you that at least 4 or 5 are a single serving. They can’t get enough of them! I like to think that 2 or 3 are a single serving.

A DELICIOUS DESSERT

I have found that this is a great dessert to make for parties. Whether you’re hosting a birthday party, bridal shower, or baby shower, everyone is sure to love a bite of this cheesecake. The great thing is that you can get creative with the chocolate candy coating on top to color and theme the dessert anyway you see fit.

CAN I USE DIFFERENT OREOS FOR THE DESSERT?

Absolutely! If you want to try a version with a Double Stuff, Mega Stuff, Golden, Head or Tails, or any other themed Oreo, I say go for it! There is nothing more fun than getting creative in the kitchen, and this is the one to have a lot of fun with.

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITE WAYS TO USE OREOS!

Heavenly Oreo Dessert – A little slice of heaven in every single bite. Crushed Oreo cookies at the base, chocolate pudding, light whipped cream, and more Oreos!

Oreo Milkshakes – Creamy and rich vanilla ice cream is mixed with Oreo cookies for the ultimate milkshakes.

Oreo Truffles – Perhaps the fanciest way to use an Oreo! An easy dessert truffle mixture with cream cheese is rolled into small balls and dipped in rich chocolate.

Oreo Cheesecake Cookies – Crushed pieces of Oreos are mixed with a cheesecake mixture and baked into a cookie. These will blow your mind!

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Oreo Cheesecake Bites

Little cheesecake bites filled with Oreo cookie pieces!

Prep Time 2 hours hours

Cook Time 35 minutes minutes

Calories 228kcal

Author Holly

Ingredients

• 36 Oreo cookies divided
• 1/4 cup butter melted
• 4 packages (8 ounces, each) cream cheese room temperature
• 1 cup granulated sugar
• 1 cup sour cream
• 1 teaspoon vanilla
• 4 large eggs
• Chocolate candy coating

Instructions

• Preheat oven to 325° F. Line a 9×13-inch glass baking pan with foil or parchment paper, with ends extending over sides. Spray with cooking spray. Set pan aside.
• Finely crush only 24 of the Oreo cookies. (I used my food processor and crushed them pretty fine.) Stir the melted butter into the crumbs. Press mixture evenly into the bottom of the prepared pan.
• Beat the cream cheese and sugar until combined and creamy. Add sour cream and vanilla. Mix well. Add eggs, one at a time, until just combined. Chop the remaining Oreo cookies and then gently stir into the batter. Pour batter on top of the crust. Spread out evenly.
• Bake 35 to 40 minutes, or until sides are set and center is almost set. Remove from oven and cool completely in pan.
• After the cheesecake is cooled, cover with plastic wrap. Store in the fridge to chill for at least 2 to 3 hours. Once chilled, remove the cheesecake using the foil overhangs and cut into bite-sized squares.
• Melt the candy coating according to package directions in the microwave. Drizzle over the cut cheesecake bites. (An easy way to do this is pouring the melted coating in a small sandwich baggie. Snip one corner then squeeze and drizzle over the cheesecake bites.)

Notes

Yields: 32 bites (more or less depending on how you cut them.)

Nutrition

Serving: 1 cheesecake bite | Calories: 228kcal | Carbohydrates: 17g | Protein: 1.5g | Fat: 7g

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How do you make America’s favorite cookie any better? You break it into pieces and bake it into another cookie! My Oreo Chocolate Chip Pudding Cookies are divine. Anything that has to do with Oreos always goes over well here in the Lofthouse. This recipe is out of this world delicious, and might just step in and take the place of America’s favorite cookie.

OREO CHOCOLATE CHIP PUDDING COOKIES

I am always looking for new ways to enhance traditional recipes. Especially when it comes to desserts! The pack of Oreos that were sitting on my counter were calling my name, ‘Holly, come and have just one.’

How could I resist? While I was munching away at my favorite cream filled cookie inspiration suddenly struck. What if I put chunks of Oreo’s in my favorite cookie recipe? After this lightbulb went off, I got to baking!

The results were the yummiest cookies I’ve enjoyed in a while!

OREO GOODNESS

This recipe is loaded with Oreo flavor. And there are a few different ways to get Oreo’s into chunks. I recommend putting them in your food processor if you have one. Just a couple pulses in the processor are all they need, so they’ll be hearty chunks. You don’t want fine crumbs.

If you don’t own that kitchen gadget all you need is a large Ziploc bag and a rolling pin. Smash about 8 to 10 Oreos in the bag before adding them to the cookie dough.

INGREDIENTS

This is a simple recipe that uses a traditional cookie base. The following is the list of ingredients called to make the cookie dough:

• Salted Butter
• Brown Sugar 
• Granulated Sugar 
• Eggs
• Vanilla 
• Instant Vanilla Pudding Mix
• All-Purpose Flour
• Baking Soda
• Chunks of Oreos 
• White Chocolate Chips

SERVINGS

Each batch yields 32 cookies. This is a great recipe to make if you are hosting one of the kid’s birthday parties, or any gathering that is going to have a lot of attendees.

Really, these are great for any occasion. Saturday afternoons when you need something to do to keep busy and make something for the family. Everyone in the household will be glad you put on your apron to break up some Oreo’s.

IS IT POSSIBLE TO MAKE THE COOKIES AHEAD OF TIME?

Absolutely! This is a great recipe to prepare before you’re headed to a family event or social function. You can make the cookies either the day before, or earlier in the day. They can be stored in an airtight container right on the counter. In our house I sometimes have to hide half the batch so that every cookie doesn’t disappear on the same day!

CAN I USE ANOTHER TYPE OF CHOCOLATE IN THE COOKIE?

Of course! If you prefer a dark or milk chocolate chips, try those instead. I have tried a few variations and they were all delicious, but my favorite was as this recipe is written. In my opinion, Oreo and white chocolate chips were the best combination.

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITE HOMEMADE COOKIES!

White Chocolate Chip M&M Cookies – Soft, chewy, and tender cookies with colorful pastel M&M’s. These are perfect for Spring time!

S’mores Cookies – Freshly baked chocolate chip cookies with marshmallow and graham cracker crumbs.

Homemade Oreo Cookies – Two soft chocolate cookies with a homemade cream cheese filling.

Red Velvet Crinkle Cookies – Soft and tender red velvet cookies with a dusting of powdered sugar.

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Oreo Chocolate Chip Pudding Cookies

Oreo Chocolate Chip Pudding Cookies are loaded with white chocolate chips and chunks of Oreos. The pudding mix makes these cookies ultra-soft and perfect!

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 32

Ingredients

• 1 cup salted butter, softened
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 box (3.4 ounces) instant vanilla pudding mix
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 ⅓ cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup white chocolate chips
• 1 cup crushed Oreo cookie (you want small chunks of Oreo, but not fine crumbs)

Instructions

• Preheat oven to 375 degrees F. In a large bowl, or stand-mixer, add the butter, both sugars, pudding mix, eggs and vanilla. Beat on medium speed until creamy and combined.
• Gradually add in the flour and baking soda to the mixture. Beat on low speed until just combined. Stir in the white chocolate chips and crushed Oreo.
• Drop batter by Tablespoons on un-greased cookie sheets. Bake for only 9 to 10 minutes. (They may not seemed fully baked, but they are. Do not over bake!)

  Remove from oven and let cookies rest and cool on the cookie sheets.No need to transfer to wire racks. Serve with milk and enjoy these delicious devils!

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If you’ve been following Life in the Lofthouse for a while, then you already know just how much our family loves Oreo cookies and desserts. There’s just something so nostalgic about the classic chocolate sandwich cookies. From cheesecakes to brownies to frozen treats, Oreos seem to make every dessert even better! Honestly, I don’t think I’ve ever met someone who could turn down a dessert loaded with Oreos. It’s truly one of my all-time favorite frozen desserts to make for birthdays, summer parties, holidays, or anytime we want an easy chilled treat. It’s cool, creamy, chocolatey, and incredibly simple to throw together with just a handful of ingredients.

OREO ICE CREAM CAKE

Made with Double Stuffed Oreo cookies, hot fudge, and cookies and cream ice cream, this no-bake ice cream cake recipe comes together with very little effort and tastes even better than store-bought ice cream cakes. Every bite is packed with crunchy chocolate cookies, smooth ice cream, and decadent fudge for a creamy and delicious make-ahead dessert everyone will devour. If you’re looking for an easy make-ahead dessert, this easy ice cream cake recipe is a winner for entertaining or celebrations. Simply freeze it overnight, slice it, and serve whenever you’re ready. 

Find my expert tips on how to make a homemade Oreo ice cream from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Easy Oreo Ice Cream Cake Recipe:

• No-Bake Frozen Dessert: Assembling this cake requires minimal effort and no baking, making it a hassle-free option for busy days.
• Versatile Party Treat: With its combination of creamy ice cream and crunchy Oreos, it’s a dessert that appeals to all ages.
• Customizable: Easily adapt the recipe to suit dietary preferences or to add your personal twist.
• Make-Ahead-Friendly: Prepare it in advance and store it in the freezer until ready to serve.

Ingredients

• 1 package (1-pound) Double Stuffed Oreo cookies
• 1 jar (12.8 ounces) Hot Fudge (I like the Hershey’s brand)
• 2 containers (1.5 quarts, each) Cookies n’ Cream Ice Cream

Optional Toppings

• whipped cream
• chocolate sauce
• caramel
• chopped nuts

Instructions

Place all of the Oreo cookies in a large ziplock bag OR food processor. Crush Oreos to a chunky to fine crumb. Reserve 1/2 cup for the topping.

Place the remaining crushed Oreos in a bowl. Heat the jar of fudge according to directions, then pour the warm fudge all over the crushed Oreos in the bowl. Gently mix to combine, then pour into the bottom of a 9×13-inch baking dish. Spread out evenly. Cover and place in the freezer for one hour to set.

Meanwhile, place the two containers of ice cream out on the counter for 30 minutes to soften. Spread the softened ice cream evenly all over the cookie crust. Top the ice cream evenly with the reserved 1/2 cup of crushed Oreos. Cover the pan again and place it back in the freezer to set for at least 6 hours or overnight before serving.

Cut the frozen ice cream cake into 12 squares and serve with desired toppings. Note: The Oreo crust will get hard as it freezes, so I like to use a sharp knife to cut it with. 

Servings

Serves 12.

Storage

Store the leftover Oreo ice cream cake covered in the freezer. If covered well, leftovers should stay good in the freezer for up to 2 weeks. Thaw before serving.

Holly’s Tips for The Best Oreo Ice Cream Cake Recipe:

• Use Double-Stuffed Oreos: Double Stuffed Oreos create a richer, more cohesive cookie crust, especially when combined with warm hot fudge sauce.
• Avoid Overcrushing The Cookies: For the best Oreo Ice Cream Cake texture, aim for a mix of fine crumbs and small chunks. This gives the crust structure and a satisfying bite.
• Warm The Hot Fudge: Heating the fudge helps it blend smoothly with the crushed Oreos, creating a dense, fudgy layer that holds together after freezing.
• Press The Crust Into The Pan: Make sure the Oreo and fudge mixture is evenly packed into the 9×13-inch dish so the base sets properly and slices cleanly later.
• Allow The Ice Cream Time To Soften: Let the Cookies n’ Cream ice cream sit at room temperature for about 20-30 minutes. It should be spreadable, not melted, for the best creamy layers.
• Freeze Overnight For Best Results: While 6 hours is the minimum, freezing overnight gives the Oreo Ice Cream Cake the best firm texture and easiest cutting results. Allow the cake to sit at room temperature for 5-10 minutes so it softens slightly for easier slicing and the best creamy bite.
• Make It Your Own: Add whipped cream, chocolate sauce, caramel, or chopped nuts just before serving for a yummy finish.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Make my Heavenly Oreo Dessert.

Looking for something a little different? My Oreo Milkshakes are just as creamy and chocolately.

Can’t get enough of Oreo desserts? Try these frozen favorites next: Homemade Oreo Cookies, No Churn Raspberry Oreo Ice Cream, and Pistachio Oreo Ice Cream Dessert.

Have you made this Oreo Ice Cream Cake recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #OreoIceCreamCake #LifeInTheLofthouse

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Oreo Ice Cream Cake

This frozen cake is loaded with cookies ‘n cream ice cream, gooey hot fudge and Oreo cookies. With only 3 ingredients you can make this delicious treat for any celebration!

Prep Time 6 hours hours 15 minutes minutes

Servings 12

Ingredients

Oreo Ice Cream Cake:

• 1 package (1-pound) Double Stuffed Oreo cookies
• 1 jar (12.8 ounces) Hot Fudge (I like the Hershey's brand)
• 2 containers (1.5 quarts, each) Cookies n' Cream Ice Cream

Optional Toppings:

• whipped cream
• chocolate sauce
• caramel
• chopped nuts

Instructions

• Place all of the Oreo cookies in a large ziplock bag OR food processor. Crush Oreos to a chunky to fine crumb. Reserve 1/2 cup for the topping.
• Place remaining crushed Oreos in a bowl. Heat the jar of fudge according to directions then pour the warm fudge all over the crushed Oreos in the bowl. Gently mix to combine then pour into the bottom of a 9×13-inch baking dish. Spread out evenly. Cover and place in freezer for one hour to set.
• Meanwhile, place the two containers of ice cream out on the counter for 30 minutes to soften. Spread the softened ice cream evenly all over the cookie crust. Top ice cream evenly with the reserved 1/2 cup of crushed Oreos. Cover pan again and place back in the freezer to set for at least 6 hours or overnight before serving.
• Cut frozen ice cream cake into 12 squares and serve with desired toppings. (The Oreo crust will get hard as it freezes, so I like to use a sharp knife to cut it with.) Store any leftovers covered in the freezer. If covered well, leftovers should stay good in the freezer for up to 2 weeks.

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I am a girl of some talents when it comes to the kitchen, but in a lot of ways, I’m just a simple girl with simple pleasures. Oreos are at the top of that list of pleasures. Especially if they’re double-stuffed. Give me a glass of milk on the side, and I am in heaven. I was introduced to this homemade Oreo Truffles recipe at my little sister’s baby shower years ago. I fell in love after one bite, and I think you will too! They are a simple yet elegant way to transform this classic cookie.

These decadent candies are perfect for any holiday party or special occasion. I love to make a bunch for our Christmas parties, and anytime there is a baby shower, I cater. They are always a wonderful crowd-pleasing no-bake dessert. Who doesn’t love Oreos?!

OREO TRUFFLES

The center of these truffles is a mixture of crushed cookies and cream cheese. The combination of the two creates a creamy, rich, chocolatey center. Once these are blended, roll the mixture into one-inch balls and freeze. Dip each frozen truffle into melted candy chocolate, then quickly sprinkle a pinch of crushed Oreos on top before it sets. Let the chocolate set and serve! You will hear a symphony of ‘mmm’ as everyone around you takes their first bite.

Find my expert tips on how to make Oreo truffles from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love This Easy Oreo Truffles Recipe:

• Minimal Ingredients: Just 3 simple ingredients: OREOs, cream cheese, and chocolate come together to create a rich, decadent treat.
• No-Bake Dessert: No oven required! Perfect for when you want a quick, fuss-free sweet.
• Crowd-Pleaser: Creamy, chocolatey, and bite-sized; everyone will be reaching for seconds.
• Customizable Coating: Use milk, dark, or white chocolate, or decorate with sprinkles, drizzle, or cookie crumbs.
• Make Ahead Friendly: These truffles can be prepared in advance and stored in the fridge, making them ideal for parties, holidays, or gifting.

Ingredients

• 1 package (14.3 ounces) OREO cookies divided
• 1 block (8 ounces) cream cheese softened
• 1 bag (10 ounces) Ghirardelli chocolate melting wafers (or chocolate candy coating)
• 1 bag (10 ounces) Ghirardelli white chocolate melting wafers (or white chocolate candy coating)

Instructions

Place OREO cookies in a food processor. Pulse until cookies become fine crumbs. (If you don’t have a food processor, place cookies in a large zip-lock bag, seal shut, and pound with a rolling pin).

Remove 1/4 cup of the cookie crumbs and set aside. Place all the remaining cookie crumbs in a large bowl. Add the cream cheese and stir with a spatula until combined and smooth.

Roll mixture into 24 one-inch balls. Place balls on a parchment paper-lined baking sheet and set in the freezer to set for one hour.

Heat the melting wafers in separate bowls in the microwave, according to package directions. Dip half of the chilled OREO balls into the chocolate and the other half into the white chocolate. Let excess drip off. Immediately sprinkle tops with the reserved cookie crumbs.

Place balls onto another parchment-lined baking sheet. Let truffles set completely before serving. Store leftover truffles in the refrigerator.

Servings

Yields: 24 Oreo truffles.

Storage

Store leftover Oreo truffles in an airtight container in the refrigerator for up to 2 weeks, or freeze them in a freezer-safe container (with parchment between layers) for up to 2 months. When ready to enjoy, thaw in the refrigerator until soft enough to bite into. This is a chilled, no-bake dessert. No reheating needed.

Holly’s Tips for The Best Oreo Truffles:

• Use Full-Fat Cream Cheese: It blends smoothly and gives the truffles a richer flavor.
• The Chocolate Matters: I highly suggest using semi-sweet candy coating/chocolate or chocolate bark. This style of chocolate will harden and set up better after you dip each truffle. (Don’t use regular chocolate chips. They won’t set.) You can try using different kinds of baking chocolate/ candy coating, such as dark, white, or milk. This way, you get to serve a variety of truffles that will delight everyone’s palate.
• Crush The Cookies: The finer the crumbs, the smoother and creamier your filling will be.
• Chill Before Dipping: Freezing the rolled truffles helps them hold their shape and makes coating easier.
• Thin The Chocolate If Needed: If your melted chocolate is too thick, stir in a teaspoon of coconut oil or vegetable shortening for a smoother dip.
• Decorate Right Away: Add the cookie crumbs, sprinkles, or drizzle while the chocolate is still wet so it sticks.
• Work In Small Batches: Keep half the truffles in the freezer while dipping the rest so they stay firm.

Frequently Asked Questions:

Similar Recipes

Craving something similar? My Oreo Cheesecake Bites are just as delicious.

Looking for an easy party snack? My Oreo Dip is perfect for summer or any time of year.

Looking for a crowd-pleasing no-bake party dessert? My Heavenly Oreo Dessert and Heavenly Lemon Oreo Dessert earn their names.

In the mood for something more filling? My Oreo Pudding Poke Cake features a dense chocolate cake with Oreo pudding topped with whipped cream and crushed Oreos.

Have you made this Oreo Truffles recipe? 

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #OreoTruffles #HolidayNoBakeDesserts #LifeInTheLofthouse

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Oreo Truffles

Oreo Truffles are so delicious and one of the best treats you’ll ever encounter. This recipe is the ultimate way to take a classic cookie to its most elegant level.

Prep Time 1 hour hour 30 minutes minutes

Servings 24

Ingredients

• 1 package (14.3 ounces) OREO cookies divided
• 1 block (8 ounces) cream cheese softened
• 1 bag (10 ounces) Ghirardelli chocolate melting wafers (or chocolate candy coating)
• 1 bag (10 ounces) Ghirardelli white chocolate melting wafers (or white chocolate candy coating)

Instructions

• Place OREO cookies in a food processor. Pulse until cookies become fine crumbs. (If you don't have a food processor place cookies in a large zip-lock bag, seal shut and pound with a rolling pin)
• Remove 1/4 cup of the cookie crumbs and set aside. Place all the remaining cookie crumbs in a large bowl. Add the cream cheese and stir with a spatula until combined and smooth.
• Roll mixture into 24 one-inch balls. Place balls on a parchment paper lined baking sheet and set in freezer to set for one hour.
• Heat the melting wafers, in separate bowls, in the microwave, according to package directions. Dip half of the chilled OREO balls into the chocolate and the other half into the white chocolate. Let excess drip off. Immediately sprinkle tops with the reserved cookie crumbs.
• Place balls onto another parchment lined baking sheet. Let truffles set completely before serving. Store leftover truffles in the refrigerator.

Notes

Yields: 24 truffles 

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Summer is finally upon us, so I decided to take one of my favorite desserts and put a yummy twist on it. This no-bake treat has fresh and tangy hints of lemon from the pudding, and vanilla from the golden Oreo cookies! If you’re a lemon lover then you’re going to love this Heavenly Oreo Lemon Dessert!

This amazing treat starts out with a sweet Oreo crust that is made with butter and crushed golden Oreos. The crust is then topped with a sweet cream cheese layer, followed by a layer of citrusy lemon pudding.

For the finishing touch, a layer of cool whip is placed on top of the pudding to replicate a lighter ‘frosting’ and a sprinkling of crushed golden Oreo is added for a finishing touch!

This dessert doesn’t get its name for nothing, it really is one of the most heavenly desserts ever. Once you start eating it, you won’t be able to stop!

CAN YOU USE AN 8X8 PAN INSTEAD OF A 9X13?

Yes! You can half the recipe to make it in an 8×8 dish.

CAN HEAVENLY OREO LEMON DESSERT BE MADE AHEAD?

You can make this lovely dessert the night before or morning before you need it! I wouldn’t make it any sooner than that.

HOW LONG DOES THE PUDDING NEED TO SET IN THE FRIDGE?

Instant pudding sets up really quickly, so only a few minutes is needed in the fridge.

DO YOU HAVE TO USE COOL WHIP?

Not at all! If you don’t like cool whip, you can use fresh thick whipped cream, it will work just as nicely.

LIKED THIS LEMON DESSERT? THEN YOU’LL LOVE THESE OTHER LEMON DESSERTS TOO!

Lemon Loaf Cake: A dense and moist lemon flavored cake covered in a simple yet decadent lemon glaze.

Sticky Lemon Rolls with Lemon Cream Cheese Glaze: Gooey, soft and citrusy rolls with perfect lemon flavor and a decadent cream cheese glaze.

Lemon Pudding Cake: Fluffy yellow cake that bakes over the top of creamy lemon pudding.

Glazed Lemon Brownies: Sweet and soft lemon flavored brownies topped with a citrusy lemon glaze.

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Heavenly Lemon Oreo Dessert

Heavenly Oreo Lemon Dessert is an incredible no-bake dessert. It’s sweet, creamy and has the perfect hint of refreshing lemon flavor! 

Prep Time 2 hours hours 30 minutes minutes

Servings 12

Ingredients

• 1 package (14.3 ounces) Golden Oreo cookies
• 1/2 cup salted butter melted
• 2 packages (3.4 ounces, each) instant lemon pudding mix
• 3 ¼ cups milk
• 2 containers (8 ounces, each) Cool Whip thawed
• 1 block (8 ounces) cream cheese softened
• 1 cup powdered sugar

Instructions

• Crush all Oreo cookies in a food processor or crush with a rolling pin in a large ziplock bag. (They can be as thick or fine crumbs as you prefer.) Reserve 3/4 cup of the crushed Oreos for the topping.
• Grease a 9×13-inch baking dish very generously with non-stick spray. Pour the remaining crumbs in the prepared dish; spreading out evenly. Pour the melted butter all over the crumbs. Mix together and then gently press this down into the bottom of the pan to create the crust. (Don't compact it too much otherwise it will be hard to cut the crust.)
• In a medium bowl, mix together both lemon pudding mixes and the milk. Whisk well to combine. Cover bowl and place in the fridge for 5 minutes to thicken.
• In a separate bowl, place the cream cheese inside. Blend the cream cheese until smooth. Then blend in the powdered sugar until combined. Fold in one container of cool whip. Spread this mixture very gently and evenly all over the Oreo crust.
• Spread the lemon pudding evenly over the cream cheese layer. Then spread the remaining container of cool whip over the top. Sprinkle the remaining crushed Oreos all over the top. Cover and chill in fridge for 2 hours before serving. Cut into squares and enjoy!

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My family and I are all big Oreo cookie fans. I always have a package in my pantry (in anticipation of a milkshake). My kiddos are also known to sneak one or two when they think I’m not looking. Moral of the story, we seriously just can’t get enough of those cream-filled cookies, which is why it’s no surprise that we adore this Oreo Pudding Poke Cake!

The cake starts out with a simple chocolate cake mix batter that bakes into a fluffy chocolate cake. After the cake cools for a bit, holes are poked throughout and creamy Oreo pudding is poured all over the cake and into the holes. This allows the cake to soak up the pudding, resulting in the most moist, gooey, and delicious cake ever!

After the pudding has soaked into the cake, a layer of whipped topping is spread over the top of the pudding layer. The cake is then placed into the refrigerator to completely cool. Once cooled, crushed Oreos are sprinkled over the top for the finishing touch! 

INGREDIENTS

This poke cake is made with chocolate cake mix, instant Oreo pudding, cool whip, and crushed Oreo cookies. Simple ingredients that result in the most divine chocolate dessert!

Chocolate cake mix: for sake of ease, I like to use a boxed cake mix. If you want to go the extra mile and create the cake from scratch, feel free to do so!

Instant Oreo pudding: used to create the creamy chocolate pudding mixture that soaks into the cake resulting in a moist and gooey cake.

Cool whip: creates a creamy top layer that lets the pudding-soaked cake become the center of attention. 

Oreos: crushed on top of the cake to really tie in the Oreo flavor theme. 

VARIATIONS FOR OREO PUDDING POKE CAKE:

There’s so many different and fun ways you can make this poke cake your own! You can change up the flavors of the cake, pudding mix, and even the Oreo flavor!

Cake mix: while I use a simple chocolate cake mix, a yellow, white, dark chocolate, red velvet, or devil’s food cake mix would create amazing alternatives for different flavor combos! 

Pudding mix: I use Oreo pudding mix to really bring out the Oreo flavor, but if you want to try a simple chocolate, vanilla, or French vanilla, go for it!

Oreos: depending on the flavor combo you’re going for, use whatever Oreo flavor to match it! 

Here are a few flavor combination ideas that I think would be delicious to try out:

Red velvet cake mix, vanilla pudding mix, and golden Oreos.

White cake mix, French vanilla pudding mix, and birthday cake Oreos.

Chocolate cake mix, York dark chocolate peppermint pudding mix, and mint Oreos.

HOW DO YOU MAKE OREO PUDDING POKE CAKE?

This cake comes together so easily. With some simple layering and cake poking, you can have this cake ready to be devoured in just a few hours.

For the cake:

Make cake batter according to package instructions (or by whatever recipe of your choosing) and then pour into a 9×13 baking dish that has been sprayed with non-stick cooking spray.

Bake in the oven at 350℉ for 30-35 minutes (or according to times on the back of the box).

After baked, allow the cake to cool for about 10 minutes then poke holes all over the cake 1 inch apart.

I use the back of a wooden spoon handle, but you can use whatever kitchenware that will give you nice holes.

For the pudding filling:

Make pudding mix mixture according to the back of the box.

Pour mixture over the warm cake ensuring that the pudding goes into the holes.

Take a spatula and evenly spread out the rest of the pudding over the top of the cake.

For the cake topping:

Evenly spread your cool whip or whipped topping over the top of the pudding layer.

Crush up 6-8 Oreos in a bag using a rolling pin then sprinkle the top of the cake with them.

Slice up the cake and serve! Make sure to keep the cake refrigerated if not serving immediately.

HOW LONG DOES THE CAKE LAST?

As long as it is covered tightly and refrigerated, it can last up to 3 to 4 days.

If you liked this recipe then you’ll love these similar recipes:

Heavenly Oreo Dessert: this tasty dessert has layers of chocolate pudding, cool whip, cream cheese and crushed Oreos.

Thin Mint Chocolate Poke Cake: this incredible cake is filled with chocolate pudding, crushed thin mint cookies and topped with a creamy peppermint whipped topping!

Strawberry Jello Poke Cake: an incredibly light and delicious white cake filled with strawberry jello that’s topped with fresh whipped cream and strawberries.

Better than Anything Cake: a rich chocolate cake drenched in caramel sauce and topped with chocolate covered toffee and whipped cream.

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Oreo Pudding Poke Cake

Oreo Pudding Poke Cake is a chocolate cake soaked with Oreo pudding and topped with fluffy whipped cream and crushed Oreos. If you love those famous chocolate cookies, then you’re going to love this cake!

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 12

Calories 358kcal

Ingredients

• 1 box (15.25 ounces) chocolate cake mix (I used Betty Crocker's Chocolate Fudge cake mix)
• (ingredients listed on cake mix box- eggs, oil and water)
• 2 boxes (4 ounces, each) Instant Oreo pudding mix
• 3 cups milk (2% or Whole)
• 1 tub (8 ounces) whipped topping (Cool Whip), thawed
• 6 Oreo cookies, crushed

Instructions

• Preheat oven to 350 degrees F. Spray a 9×13-inch baking pan with non-stick spray. Set aside.
• Prepare chocolate cake according to box directions. Bake as directed until toothpick inserted in center comes out clean. Cool cake for 10 minutes.
• Poke holes all over the cake, at least 1 inch apart with the handle of a wooden spoon or spatula.

  In a medium bowl, add both Instant Oreo pudding mixes and milk. Whisk until it's all combined and thickened. This will take about one minute or so.

  (It will be a little lumpy because of the Oreos in the pudding mix.)
• Pour pudding all over the warm cake; using the back of a spoon to spread it evenly all over the cake and gently pushing down into the holes.

  Spread the whipped topping evenly over the pudding. Then top with crushed Oreo cookies.
• Place cake in the refrigerator and let chill for at least one hour before serving.

  Cut into slices, serve and enjoy!

Nutrition

Serving: 1serving | Calories: 358kcal | Carbohydrates: 56g | Protein: 6g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 47mg | Sodium: 659mg | Potassium: 295mg | Fiber: 1g | Sugar: 37g | Vitamin A: 170IU | Calcium: 147mg | Iron: 2.8mg

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Original recipe found on: The Country Cook.com

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If you haven’t noticed yet, I’m definitely on an ‘eating and posting cleaner recipes’ kick. I’ve been going through a bunch of old recipes and giving the pictures a much needed revamp. I’ve chosen to do some of the healthier ones. That way, you guys are getting the content you need for the time of year, and I also get to indulge in all of the tasty healthy recipes I make.

Now, as for these decadent Oreo milkshakes, you really need to give them a try. They are frothy, creamy, and full of that delicious chocolate Oreo flavor. They taste just like the normal fat and calorie-filled Oreo shakes, but without that extra guilt!

I made these for my kiddos without telling them that they were the lighter version, and they didn’t have a clue. And that’s coming from kids who can always sniff out when I’ve tried to be sneaky and swap ingredients out for healthier ones. 

As if these shakes couldn’t get any better, they take only 5 minutes to whip up! All you need to make them are skim milk, nonfat chocolate frozen yogurt, and Oreo cookies. Simply throw everything into a blender, blend until you get the consistency you like, and you’re done! Top your shake off with some fat-free whipped cream and you’ll be in guilt-free heaven! YUM!

To become even more guilt-free, you can use the reduced-fat Oreo cookies rather than using the regular ones! You could also try different flavors! Mint, peanut butter, dark chocolate, and golden Oreos would all make amazing alternatives.

INGREDIENTS

These rich and chocolatey skinny Oreo milkshakes are made with milk, chocolate frozen yogurt, and Oreos, but are easily customized!

• Milk: any sort of milk will do! Add more milk if you’d like your shake thinner or less for thicker shakes!
  • Skim: I use skim in this recipe to help keep these shakes on the ‘skinny’ side.
  • Whole: this will make the milkshake a lot richer, creamier, and thicker, but you may have to rethink the ‘skinny’ title . 
  • Almond: definitely a tasty no-dairy alternative.
  • Coconut: if you would like a coconut flavoring to compliment the chocolate, I don’t see why not!
  • Soy: once again, go for it! Seriously, any milk will do.

• Nonfat chocolate frozen yogurt: adds an extra creaminess without the extra fat! Normal chocolate frozen yogurt works too, but I’d recommend keeping it frozen so you can get a thicker, creamer shake!
• Oreos: the most important part! I use normal Oreos to keep it simple and delicious, but any Oreo flavor would be amazing! Mint, peanut butter, dark chocolate, or golden Oreos would be tasty alternatives.

CUSTOMIZE YOUR MILKSHAKE

This milkshake is just the beginning! It’s a blank canvas waiting to be added to!

• Protein powder: will make your shake protein filled and even more filling. Any protein powder will do, but a scoop of chocolate or vanilla would work best to not alter the flavor!
• Flax seeds: simply adding a tablespoon will add vitamins, protein, and some fiber!
• Chia seeds: same as flax, will give you those extra nutrients that will leave your body thanking you!

INSTRUCTIONS

This recipe is the easiest! Simply throw all of your ingredients: Oreo cookies, nonfat chocolate frozen yogurt, and skim milk into a blender, blend, and you’re done! 

The most important part is to make sure you get the right consistency. So blend and taste test until you reach your preferred thickness.

• For a thinner shake: more milk.
• For a thicker shake: less milk.

Print

Skinny Oreo Chocolate Milkshakes

Chocolate frozen yogurt, skim milk, and Oreo cookies create the most delicious milkshake!

Prep Time 10 minutes minutes

Servings 3

Ingredients

• 3/4 cup skim milk
• 3 cups non-fat chocolate frozen yogurt
• 6 to 8 Oreo cookies

Instructions

• Place all the ingredients into a blender. Blend until mixture reaches desired consistency. Add more milk if you’d like it thinner or use less milk for thicker shakes. Enjoy!

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These Chocolate Cupcakes with a creamy and addictive Oreo Buttercream frosting are the ultimate dessert for Oreo lovers alike! The cake is so soft, light, and moist, and the buttercream frosting on top sets this dessert over the bar! I don’t think there is any dessert you could name that couldn’t be improved by an Oreo, and this cupcake is no exception.

CHOCOLATE CUPCAKES WITH OREO BUTTERCREAM

Chocolate + Oreos = a match made in heaven. Seriously, I’m convinced. And the two combined into one delicious dessert? You might as well start writing your farewell letters to your diet. I’m serious, you’ll want to eat the entire bowl of Oreo Buttercream frosting before those poor cupcakes even have a chance to be frosted!

This cupcake recipe is SO easy and simple to make. I know that sometimes making anything from scratch can feel intimidating, and if that’s how you feel, then you can always use a chocolate cake mix and it will still work just as nicely.

Whether or not you decide to go that route, you can also play around with the different cake flavors too. Not feeling chocolate cupcakes? You could swap it out for a yellow or white cake mix. A strawberry cake paired with the Oreo buttercream would also give you a chocolate-dipped strawberry flavor combination. Talk about HEAVEN!

These cupcakes are the perfect treat to make for any family gathering, birthday party or just as a “treating myself” dessert! No matter where you serve them, know there won’t be one cupcake left! (Yes, even if you make them just for you.

Similar Recipes

Ice Cream Cupcakes

Strawberry Shortcake Cupcakes

Pumpkin Cheesecake Cupcakes

Cookies and Cream Cupcakes with Milk Chocolate Frosting

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Chocolate Cupcakes with Oreo Buttercream

Chocolate Cupcakes with Oreo Buttercream Frosting are the ultimate Oreo desserts. The cupcake is light and fluffy, and the Oreo buttercream tops it off to perfection!

Prep Time 30 minutes minutes

Cook Time 22 minutes minutes

Servings 30

Author Holly

Ingredients

Chocolate Cupcakes

• 2 cups granulated sugar
• 1 ¾ cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup milk (I use 2%)
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Oreo Buttercream Frosting

• 1 cup salted butter room temperature
• 2 teaspoons vanilla extract
• 4 Tablespoons milk or heavy cream
• 4 cups powdered sugar
• 16 Oreo cookies crushed

Instructions

Chocolate Cupcakes

• Preheat oven to 350 degrees F. Line 30 muffin cups with paper baking cups, set aside.
• Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Carefully stir in the boiling water (batter will be thin). Fill cups 2/3 full with batter.
• Bake 20 to 22 minutes, or until tooth-pick inserted comes out clean. Cool cupcakes completely before frosting.

Oreo Buttercream Frosting

• In a large bowl cream butter, vanilla and milk(or cream). Slowly add in powdered sugar until creamy and fluffy. Fold in crushed Oreos until combined. Frost cupcakes and enjoy!

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These Homemade Oreo Cookies are chewy, chocolate cookies with a heavenly, rich cream cheese filling in between. They are so simple to make and taste a million times better than the store-bought cookies.

Don’t get me wrong, I still love the packaged Oreos you buy at the store, but you just can’t go wrong with a decadent, soft and chocolate homemade version. Especially with the addition of a thick and creamy frosting to perfectly pair with the cookies.

I know boxed cake mixes kind of have a bad rep and when used while baking some people feel it’s not ‘real’ baking or authentic. Of course, anything you make from scratch will probably taste a little better, but when you don’t have the time, cake mixes are perfect to use! Just take these Oreo cookies for example, they are soft, delicious and extra fudgy.

While the Devil’s Food Cake mix is my favorite way to make these, if you’re not the biggest chocolate fan, you can always go a different route. To change things up, you can try other flavors of cake mix. Funfetti, red velvet and vanilla would be just as amazing!

Similar Recipes

Chocolate Chip Pudding Cookies

Soft and Chewy M&M Cookies

White Chocolate Chip Pudding Cookies

Oatmeal Toffee Chocolate Chip Cookies

Have you made this Homemade Oreo Cookies recipe? 
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #HomemadeOreoCookies #OreoRecipes #OreoCookies #LifeInTheLofthouse

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Homemade Oreo Cookies

Homemade Oreo Cookies are soft and delicious chocolate cookies with sweet cream cheese filling!

Prep Time 15 minutes minutes

Cook Time 9 minutes minutes

Ingredients

FOR COOKIES

• 1 box (18 ounces) Devil's Food Cake mix
• 2 large eggs
• 1/2 cup vegetable oil

CREAM CHEESE FILLING

• 4 ounces cream cheese softened
• 2 Tablespoons butter softened
• 1/2 Teaspoon vanilla
• 2 cups powdered sugar

Instructions

• Preheat oven to 350 degrees F°. In a large bowl, mix together the cake mix, eggs, and vegetable oil. It will form a thick dough. Roll dough into 2 inch balls and place onto an un-greased cookie sheet. Gently press down on dough to flatten slightly. Bake for 8 to 9 minutes. (They wont seem done, but they are!) Remove from oven and let completely cool on the cookie sheet.

FOR CREAM CHEESE FILLING

• In a medium bowl, beat together the cream cheese, butter and vanilla with a hand mixer until well mixed. Slowly beat in the powdered sugar until smooth.
• Take one Oreo cookie and frost the bottom with desired amount of filling, top with a second cookie.
• Store cookies in an air-tight container in the refrigerator.

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If I were to say there was only one treat Kale and I could enjoy for the rest of our lives it would be my Oreo Milkshakes. Hands down. These things are legendary in my house! haha. No joke.

There really isn’t much to making an Oreo shake as I’m sure you’re thinking right now. Trust me on this though, and try my version of this classic treat and there will be no going back.

These Oreo treats are the best! 

I like a thick and flavorful milkshake and these are just that. Oh yes. One of my secret ingredients to a flavor packed shake is using a lot of Oreo cookies and hot fudge! The hot fudge is the winning ingredient without a doubt.  

This recipe makes enough for two milkshakes. You can easily double or triple the recipe if serving more. Enjoy, friends!

MORE DELICIOUS ICE CREAM RECIPES YOU MAY LIKE: 

Shamrock Shake (copycat)

Skinny Oreo Chocolate Milkshakes

Peanut Butter Cookie Ice Cream

No Churn Oreo Fudge Ice Cream

Easy Strawberry Cheesecake Ice Cream (no machine required)

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Oreo Milkshakes

These Oreo Milkshakes are a classic treat made with vanilla ice cream, Oreo cookies and hot fudge. Everyone loves these milkshakes!

Prep Time 5 minutes minutes

Servings 2

Author Holly

Ingredients

• 8 Oreo cookies
• 1/4 cup milk
• 4 cups vanilla ice cream use good quality ice cream! We love Meadow Gold brand
• 1 Tablespoon hot fudge

Instructions

• Place Oreo cookies in the bottom of a blender. Top cookies with milk. (This amount is up to you. Use less milk for a thicker shake, and more milk for a thinner shake.)
• Place ice cream on top of cookies in blender. Pour the one Tablespoon of hot fudge on ice cream.
• Cover blender with lid and blend until cookies are combined in ice cream and it reaches desired consistency. (I don’t blend ours very long so they’re nice and thick with chunks of cookie!)
• Pour into 2 separate glasses. Top each shake with more crushed Oreos, if desired. Serve immediately and enjoy!

Notes

*This recipe easily doubles and triples if needed.

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On Sunday, I decided to take my sister’s family a ‘Get Well Treat’  because her hubby had to have surgery. I pulled out my gigantic pile of recipes and saw this amazing Heavenly Oreo Dessert from my friend Mandy’s Recipe Box. 

The name describes this dessert perfectly. It is heavenly and dangerous. For your thighs, that is. It’s one of those desserts you just can’t. stop. eating……

So don’t say I didn’t warn you!

 ENJOY THIS RECIPE? HERE ARE MORE NO-BAKE DESSERT FAVORITES:

HEAVENLY LEMON OREO DESSERT

NO BAKE PEANUT BUTTER BARS

THE BEST NO BAKE COOKIES

EASY CHEESECAKE

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Heavenly Oreo Dessert

This Heavenly Oreo Dessert has layers of chocolate pudding, cool whip, and a cream cheese filling. Each bite is truly blissful!

Prep Time 2 hours hours 30 minutes minutes

Servings 12

Ingredients

• 1 package (15.35 ounces) Double-Stuffed Oreo cookies
• 1/2 cup butter melted
• 2 boxes (3.9 ounces, each) instant chocolate pudding mix
• 3 ¼ cups cold milk
• 2 containers (8 ounces, each) Cool Whip, thawed
• 1 block (8 ounces) cream cheese, softened
• 1 cup powdered sugar

Instructions

• Take a large zip-lock bag and place all the Oreo cookies inside. Seal bag shut and place on counter. Using a rolling pin, crush the cookies until they are small chunks/crumbs. You want them to still be chunky and small, but not fine crumbs.
• Set aside 1/3 of the cookie crumbs for the topping. Pour remaining cookie crumbs into a 9×13 baking pan. Pour the melted butter over the crumbs and mix well to combine. Once combined, press into the pan to form a crust.
• In a bowl, whisk together the 2 pudding mixes and milk. Cover and place in fridge to set.
• In a medium bowl, blend cream cheese until smooth. Slowly add in the powdered sugar. Fold in one container of Cool Whip. Spread mixture over the cookie crust.
• Next, take chocolate pudding and spread evenly over the cream cheese mixture. Spread the other container of Cool Whip all over the chocolate pudding layer. Sprinkle the top with the remaining cookie crumbs. Cover and chill in fridge at least 2 hours before serving. Enjoy!

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Oh, friends. These Cookies and Cream brownies are truly delicious and so incredible. Chocolate fudge-like brownies slathered with a creamy Oreo frosting. Mmmm They are a must-make!

I dreamed up the idea of these brownies one night after I had made my Lunch Lady Brownies for my sister’s birthday. I thought an Oreo buttercream frosting would only make them better- and I was absolutely right!

You just can’t go wrong with Oreo cookies. Imagine the flavors of an Oreo in a creamy buttercream frosting. Oh, it is delicious and was the perfect way to top these brownies. 

I will warn you that these little chocolate brownie bars are addictive. It was so hard not to take bites as I photographed them. haha.

I decided right there and then that I was sending the rest with Kelsey to a friend’s party she was attending. When she came home from the party she told me they were a hit! I was so happy to hear that, but not surprised. They are GOOD! 

TRY THESE OTHER DELICIOUS BROWNIE RECIPES:

Twix Brownies

Lunch Lady Brownies

Rocky Road Brownies

Brownie Cheesecake Bites

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Cookies and Cream Brownies

Chocolate fudge brownies are topped with a creamy Oreo frosting. These brownies are incredible and the perfect dessert to wow anyone!

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 16

Author Holly

Ingredients

Brownies

• 1 cup salted butter melted
• ½ cup unsweetened cocoa powder
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 4 large eggs
• 1 Tablespoon vanilla extract

Cookies and Cream Frosting

• 1 cup salted butter softened
• 2 teaspoons vanilla extract
• 3 Tablespoons milk or heavy cream
• 4 cups powdered sugar
• 12 Oreo cookies finely crushed

Instructions

Brownies

• Preheat oven to 350° F. Line a 9×13-inch baking dish with foil. Spray foil with non-stick spray. Set aside.
• In the bowl of an electric stand-mixer, add the melted butter and cocoa powder. Using the paddle attachment, blend until smooth.
• Add the flour and granulated sugar. Beat together. Add eggs and vanilla. Mix just until combined. Don't over mix. (Batter will be thick.)
• Pour batter into prepared baking dish and spread out evenly. Bake 25 to 30 minutes or until toothpick inserted in center comes out mostly clean. Let cool completely before frosting.

Cookies and Cream Frosting

• In a large bowl, blend the butter, vanilla and milk together. Slowly add in powdered sugar and beat until creamy and fluffy. Fold in crushed Oreo cookies just until combined. Frost brownies evenly with frosting. Slice into 16 bars, serve and enjoy!

Notes

Nutrition Info: 1 brownie = 428 calories / 37 fat / 45 carbs / 4 protein

Recipe makes 16 brownies total. 

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