Oreo Cookie Cake Recipe
Oreo Cookie, which was developed and produced firstly by the National Biscuit Company in 1912, is undoubtedly the best selling cookie of the 21st century. This cream filled cookie is said to be the most preferred cookie among every cookie lover.
It is produced in several countries in the world, but is consumed in almost every country whether it is in Africa, Asia or South America.
There are a number of varieties in Oreo Cookies, e.g. Double Stuff Oreo, Football Oreo, Big Stuff Oreo, Mini Oreo and many others.
Oreo Cookie Cake, which is prepared without confronting much fuss, is said to be the most preferred dessert for any sweet and Oreo Cookie lover. A sweet, delicate, delicious and mouth-watering cake tempts everyone to have a good bite of it regardless of the age group.
This recipe will result in really a mouth-watering Oreo Cookie Cake.
Prep time: 30 min
Bake time: 25 to 30 min
Refrigerator time: 20 min
Yield: 8 – 12 servings
Utensils: Cup, 9×13 inch pans, electric beater, large bowl, small bowl, jar, saucepan.
Nutrition:
Calories: 340/slice
Fat: 14g/slice
Cholesterol: 55 mg/slice
Ingredients:
Oreo chocolate sandwich cookies: ½ (20 ounce) package
Butter: 1/4 cup
Container of frozen whipped topping, thawed: ½ (16 ounce)
Package of cream cheese: 1 (8 ounce)
Confectioners’ sugar: ½ cup
Milk: 1 cup
Package of instant vanilla pudding mix: ½ (3.5 ounce)
Devil’s Food Chocolate cake mix (210 grams): 1
Instructions
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1
Preheat the oven to 350 degrees F. In the meantime, prepare the cake mix as directed on the packaging, and divide it into two 9x13 inch pans after greasing the pan with an oil sprayer. Place the pans into the preheated oven for about 25 to 30 minutes until a toothpick comes clean after inserting in the centre of the cake.
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2
Meanwhile, Crush Oreo cookies into bite size pieces. Melt the butter in a saucepan over medium heat and mix it with the cookies.
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3
Take a small bowl, and add whipped topping, all of the cream cheese and sugar. Whisk them together until the mixture becomes smooth and thick.
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4
Prepare the instant pudding according to the package directions with the milk.
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5
Spread a layer of the pudding mix and the Oreo cookie butter mix at the top of one cake, and then place the other cake over it. Spread the remaining pudding and butter mix at the top of it, and refrigerate the cake for at least 15 to 20 minutes.
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 package
Butter: 1/4 cup
Container of frozen whipped topping, thawed: ½ (16 ounce)
Package of cream cheese: 1 (8 ounce)
Confectioners' sugar: ½ cup
Milk: 1 cup
Package of instant vanilla pudding mix: ½ (3.5 ounce)
Devil’s Food Chocolate cake mix (210 grams): 1Next%20stop%3A%20Pinterest "Pin It")
