Oreo Chocolate Pie

The crust:
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8 ounces chocolate cookie crumbs 6 tablespoons unsalted butter, melted

The filling:
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3 cups milk 1/3 plus 1/2 cup sugar 1/4 teaspoon vanilla extract 5 large egg yolks 5 tablespoons cornstarch 1 ounce unsweetened chocolate, coarsely chopped 1/2 cup semisweet chocolate chips

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2 tablespoons unsalted butter 2 cups finely chopped Oreo cookies 1 cup heavy cream, whipped to soft peaks Oreo cookies for decorating

Preparation
1. For the crust, preheat the oven to 350 degrees. Mix the chocolate cookie crumbs and the melted butter thoroughly. Press the mixture into a 10-inch pie plate, packing well. Bake for 10 minutes. Remove the crust from the oven and let it cool. 2. For the filling, combine 2 cups of the milk, 1/3 cup of sugar, the vanilla extract and the egg yolks in a mixing bowl and whisk together well. Set aside. 3. In a large saucepan, combine the remaining 1/2 cup of sugar with the cornstarch and stir in the remaining cup of milk. Bring to a boil, stirring, over medium-high heat. Whisk in the egg-yolk mixture and continue cooking and whisking until it returns to a boil. Whisk for 20 seconds longer, until it begins to thicken. 4. Transfer the cooked cream to a mixing bowl. Add the unsweetened chocolate, chocolate chips and butter and whisk until melted. Stir in the chopped Oreo cookies and mix well. Pour the filling into the pie crust and cover directly with plastic wrap. Refrigerate for at least 3 hours. 5. To serve, spread whipping cream over the top. Cut into slices and decorate each slice with an Oreo. YIELD Eight to 10 servings

Oreo Truffles

Servings 3-4 dozen Ingredients

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8 ounces softened cream cheese or whipped cream cheese 18 ounces package of Oreo cookies, crushed 2 cups semi-sweet or milk chocolate chips 1 tablespoon shortening

Directions Mix cream cheese with electric mixer until fluffy. Add the crushed Oreos and beat on high until well mixed. Chill for at least 2 hours in the freezer. Then roll Oreo cookie mix into one inch Oreo Balls. Next, melt the chocolate chips and shortening with a double boiler or in the microwave. Dip the Oreo balls completely into the melted chocolate using tongs or a toothpick. Put on wax paper. After the Oreo balls harden, keep them in the refrigerator.

Homemade Ferrero Rocher

February 26, 2011TEKST NA SRPSKOM

Homemade Ferrero Rocher (adapted by La casa de vainilla from here) 100 g hazelnut wafer biscuits, crushed 150 g toasted hazelnuts, finely chopped 200 g Nutella 150 g dark chocolate 4 1/2 Tbsp oil

Combine wafer biscuits, hazelnuts and Nutella in a bowl. Leave in a fridge for about half an hour and then shape into small balls. Again, leave in the fridge to harden. Meanwhile, in a double boiler, melt chocolate with oil. Using a toothpick, dip each truffle into melted chocolate and leave on a plate. After youre done with all the truffles, leave them in the fridge. I coated them only once, so I had a lot of leftover chocolate. Seemed more like the original with the bumpy texture, but if you wish, you can coat them as many times as you like. Makes about 25 truffles.

Oreo Kisses

Ingredients
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1 package oreo cookies (divided use cookie including the cream center) 1 8oz. package cream cheese (softened) chocolate bark

Directions Finely crush all but seven cookies in a food processor or place them in a ziploc bag and crush into a fine consistency. Stir in softened cream cheese. Use the back of a large spoon to help mash the two together. Roll the mixture into 1 balls and place on wax paper covered cookie sheet.

Then, begin to form the shape of a kiss. Flattening the bottom and forming a point at the top. It helps to put the uncoated balls in the freezer for a few minutes to keep the mixture from starting to fall apart when you drop into the melted chocolate. Melt chocolate as directed on package and then dip kisses one at a time into chocolate, tap off extra and slide them off spoon onto wax paper covered cookie sheet to dry. Once dry, refrigerate and enjoy!

Easy OREO Truffles

By: BAKER'S Chocolate "These truffles are very easy and delicious. You can't go wrong with OREO, cream cheese and chocolate!"

Ingredients
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1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened 2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted

Directions
1. Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining

36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter. 2. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs. 3. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

4.Torte Egyptian
5. January 14, 2009TEKST NA SRPSKOM

6. 7. Torte Egyptian (original recipe) 8. Biscuit 9. 2 egg whites 2 Tbsp sugar

1/2 Tbsp flour 40 g ground hazelnuts 10. Beat egg whites, add sugar and beat more. Gradually, fold in sifted flour and hazelnuts. Bake in a greased 20 cm diameter spring form pan in a preheated oven on 170C for about 25 minutes. 11. You will need 3 biscuits like this for the whole cake. 12. Yellow filling 13. 10 egg yolks 10 Tbsp sugar 5 1/2 Tbsp flour 2 bags vanillin sugar (20 g) 340 ml milk 170 g butter 14. Cook egg yolks, sugar, flour, vanilla sugar and milk on low heat until very thick stirring continuously. Beat butter and add cooled yolk cream. Beat until incorporated.

15. 16. Crunchy filling 17. 140 g whipped cream powder 200 g + 4 Tbsp sugar 200 ml milk 120 g toasted hazelnuts, chopped 18. Whip the cream powder with the milk. Melt sugar like for the praline. Pour it on a baking paper, spread thin. Work quickly! When its completely cooled, separate it from the paper and crush with a rolling pin. Do not powder as it will give this layer its crunchiness along with the nuts. Fold chopped nuts and caramel into the whipped cream. 19. Assembling: Place one biscuit on a serving plate, spread yellow filling, then crunchy one and repeat for the two remaining biscuits. Youll have some yellow filling leftovers. Spread it over the sides of the cake.

Marinas OREO COOKIE CAKE

Cake 1 Box white cake mix Eggs, water and oil as called for on the box ~OR your favorite white cake recipe 15 Oreos, crushed 20. Frosting 1 (8 oz) package cream cheese, softened 1 (16 oz) box powdered sugar 1 (8 oz) container Cool whip, room temperature 15 Oreos, crushed tsp. pure vanilla extract 21. Cake: Grease and flour two or three 8 pans (Marina uses three, I use two because I dont have three). Prepare cake according to package directions (or recipe directions), stirring in the crushed Oreos to the batter before dividing between prepared pans. Bake as directed on box or in recipe. Remove cake layers from oven and allow to cool completely on cooling rack.

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24. 25. Frosting: In mixer, cream the cream cheese and sugar. Add vanilla, mix well, and stir in Cool whip. Mix well. Fold in crushed Oreos until well blended & frost cooled cake. Refrigerate cake until ready to serve and refrigerate any leftovers.

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28. 29. Makes 1 (8 inch) 2 or 3-layer cake 30. * Cake may be baked in a 13 x 9 inch pan or you can even make cupcakes; change the baking time according to the package instructions or your recipe. 31. Recipe source: Marina Castle

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Oreo Cream Dessert

Ingredients
1-1.5 oz box Jello fat free, sugar free, pudding 3 cups fat free milk 1-8 oz. container Cool Whip Free 9 reduced fat oreos

Directions
Chop/crush oreos, in grinder/blender, spread out over 13 x 9 inch pan. Spray 10 sprays of (any) spray butter, over oreos (to hold in place). Combine milk, pudding, and cool whip in bowl. Pour over top of oreos, and let set-up for about 30 minutes.

Makes about 12 servings. Cut 12 servings from 13 x 9 pan evenly. *This is a great dessert that allows you to give into that sweet tooth, without going overboard on calories or taste!

Oreo Ice Cream Dessert

I haven't made this in forever and when I tasted it tonight, I can't figure out why. You can throw this together in less than 10 minutes, it requires no baking and it is so perfectly good. Oreo Ice Cream Dessert 1 package Oreos 1 stick butter, melted 2 half gallons you favorite vanilla ice cream 1 carton cool whip chocolate sauce Crush Oreos and mix with butter. Press on bottom of a 9 x 13 pan. Put ice cream over crust then top with cool whip and drizzle with chocolate sauce. Optional, sprinkle with Oreo crumbs and/or chopped nuts.