Tag: Oreo cookies

Oreo Frosting
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This chocolatey Oreo cookie frosting whips up fast with only 5 ingredients!

Oreo buttercream frosting has the same rich and creamy texture as vanilla buttercream but with a crush of chocolate Oreo cookies for a fun new twist.
It’s perfect over cupcakes or on a layer cake, Oreo frosting makes every dessert a celebration.

This Oreo frosting recipe comes together fast and fresh with a few ingredients.

Oreo frosting holds its shape so it’s perfect for frosting treats in advance.
Ingredients in Oreo Frosting

Cookies: No need to buy the name brand! Simply crush them into fine crumbs in a food processor, or place them in a zippered bag and crush them with a rolling pin.

Butter: Go for real butter over any substitutions for the best results and be sure it’s at room temperature so it blends faster.

Sugar: Use powdered sugar for the best texture.

Variations
- Add some room-temperature cream cheese in Step 3 for an extra thick and creamy Oreo frosting.
- Celebrate the holidays by adding food coloring; red or pink for Valentine’s Day, green for St. Patrick’s, and orange for Halloween.
- Other yummy cookies like Nilla Wafers and Nutter Butters will make tasty frosting as well.
How to Make Oreo Frosting

This chocolatey cookie frosting whips up fast with only 5 ingredients!
1. Pulse Oreo cookies in a food processor to fine crumbs.
2. Beat butter until light and fluffy, add powdered sugar until combined.
3. Add vanilla, cookie crumbs, and a pinch of salt (recipe below).
4. Mix in heavy cream and beat on high speed until the desired consistency is reached.
Leftover Oreo Frosting?

Classic buttercream frostings like this will last 5-7 days in an airtight container in the fridge and in the freezer for up to 3 months in zippered bags. Simply whisk it up with a little extra vanilla extract to refresh the flavors and you’re good to go!

Ultimate Oreo Treats

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Oreo Frosting

Oreo frosting is a rich, creamy topping packed with crushed Oreo cookies, perfect for adding a delicious twist to your favorite desserts.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

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Add the Oreo cookies to a food processor and process until they form fine crumbs.

In a large bowl, beat butter with a hand mixer until light and fluffy, 2-3 minutes.

Add powdered sugar, one cup at a time, until combined.

Beat in vanilla extract, cookie crumbs, and a pinch of salt. Add the cream a little at a time, and continue beating on high speed until light and fluffy. Continue adding cream until desired texture and firmness is reached.

There is no need to remove the creme filling in the Oreos. Process just until they form fine crumbs. Don’t process them too much or they will become cookie butter.
The recipe will frost 12 cupcakes.

Calories: 290 | Carbohydrates: 32g | Protein: 1g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 42mg | Potassium: 32mg | Fiber: 0.3g | Sugar: 29g | Vitamin A: 510IU | Vitamin C: 0.01mg | Calcium: 9mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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August 22, 2024
Oreo Ice Cream Cake
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This homemade Oreo ice cream cake recipe is a quick and easy homemade ice cream cake!

Layers of ice cream, hot fudge sauce, and Oreo cookies sit on top of an Oreo crust for a delicious warm weather treat.
It is so easy to put together!

This no-bake cake is a perfect cool and refreshing treat when it’s hot outside.

It costs much less than buying an ice cream cake.

You can use your favorite ice cream flavors to change it up!
Ingredients for Oreo Ice Cream Cake
- Cookies: Crushed whole Oreos (including the filling) make a chocolatey crust. You can use any flavor of filled cookies.
- Ice Cream: I use vanilla ice cream in this recipe, but you can use any flavor. Strawberry or mint chocolate chip are great options.
- Fudge Sauce: The homemade fudge sauce has a thick consistency (thicker and chocolate syrup) and a rich chocolatey flavor. It’s easy to make and highly recommended in this recipe.
- Toppings: Sprinkle some nuts, extra crushed cookies, toffee pieces, or mini M&M’s for an extra special celebration!
Variations
- Use Nilla Wafers, golden Oreos, or thin mints instead of Oreos.
- Turn it into a birthday cake with golden Oreos and sprinkles.
- Layer in sliced strawberries, bananas, or blueberries in Step 3 before the fudge topping if desired.
How to Make Oreo Ice Cream Cake

Double up the recipe and keep one in the freezer for a sweet treat!
1. Mix crushed Oreos and butter and press it into the bottom of a loaf pan.
2. Layer the ice cream, fudge sauce, and crushed Oreo cookies.
3. Top with whipped topping and remaining Oreo crumbs and freeze until solid.
Holly’s Tips
- Remove the ice cream from the freezer to soften before preparing this cake.
- Line the loaf pan (or a small cake pan) with parchment paper to make it easy to remove from the pan.
- Remove the frozen cake from the pan by dipping the bottom in cold water for about 5 seconds, then lift it out using the parchment paper as handles.
- To cut the cake, dip a sharp knife in hot water between each slice.
Oreo Overload!

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5 from 9 votes↑ Click stars to rate now!
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Oreo Ice Cream Cake

Layers of vanilla ice cream, fudge, and Oreo cookies, topped with whipped cream create a deliciously cool dessert.

Prep Time 10 minutes

Cook Time 10 minutes

Freeze Time 4 hours

Total Time 4 hours 20 minutes

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If making homemade fudge sauce, prepare the sauce according to the recipe directions and cool to room temperature.

Line a 9×5-inch loaf pan with parchment paper, leaving some parchment overhanging the sides.

Remove the ice cream from the freezer to soften about 10 minutes before assembling the cake.

Add the Oreos to a freezer bag (including the cream center) and crush with a rolling pin until they’re the size of small peas. Alternatively, you can pulse them a few times in a food processor.

In a medium bowl, combine the crushed Oreos and melted butter.

Add 1½ cups of the Oreo mixture into the loaf pan and press to create a crust.

Spread half of the ice cream over the Oreo base. Drizzle ¾ cup of fudge sauce over the ice cream layer and sprinkle with ⅔ cup of the crushed Oreo mixture. Repeat layers once more.

Top with Cool Whip & remaining Oreo crumbs. Freeze 4 hours or overnight.

To remove the cake, dip the pan in hot water for 5 seconds and lift the cake out using the parchment paper. Slice and serve with the remaining fudge sauce.

Use any flavor of ice cream.

An offset spatula is a great way to spread the ice cream.

Calories: 491 | Carbohydrates: 68g | Protein: 6g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 388mg | Potassium: 308mg | Fiber: 3g | Sugar: 43g | Vitamin A: 330IU | Vitamin C: 0.3mg | Calcium: 89mg | Iron: 5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Cake, Dessert, Party Food

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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July 6, 2024
The Most Oreo Oreos – Wicked Gadgetry

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Enjoy the taste of these succulent Oreo cookies. These are not your ordinary Oreo cookies, The Most Oreo Oreos are filled with mouth-watering cookies and creme filling and are by far the most delicious Oreos you will ever have.

Wickedgadgetry.com is a participant in the Amazon Associates Program, an affiliate program that allows sites to earn fees by linking to Amazon.com and affiliated sites.

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Kyle

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June 27, 2024
Peanut Butter Pie
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The peanut butter pie recipe is incredibly easy to make!

A rich fluffy peanut butter filling is nestled in a quick no bake chocolate cookie crust. It’s the perfect creamy, dreamy dessert!

Easy Peanut Butter Pie
- Easy, no-bake chocolate peanut butter pie is a light and fluffy dessert with some impressive Insta-worthy topping options!
- Versatile for any occasion! Chocolate and peanut butter are flavor BFFs and this pie is no exception! Why make birthday cake when you can serve birthday pie?
- A classic favorite! Holidays, hot weather, or just hanging out at home, this pie will become a family favorite the first time it’s served!
Ingredients For Peanut Butter Pie
- Peanut Butter – I prefer creamy peanut butter (like Jif or Skippy) but crunchy will also work. Avoid using ‘natural’ peanut butter as it doesn’t blend as smoothly.
- Cream Cheese – Use a block of room temperature cream cheese. Full-fat is best for richness and texture, but low-fat can be used for a lighter version.
- Heavy Cream – Heavy cream is folded in for a fluffy texture, you can replace it with 2 cups of prepared whipped topping however the pie will be a bit sweeter.
- Powdered Sugar – Adds sweetness and mixes in smoothly.
- Crust – Oreo cookies, including the filling, are pulsed into crumbs for the crust. You can substitute a graham crust, Nilla wafers, or Nutter Butters.
How to Make Peanut Butter Pie

Baked pies have their place, but sometimes the simplicity of a prep, mix, and chill pie is all you need!
1. Make pie crust and chill (per recipe below).
2. With a hand mixer or the whisk attachment of a stand mixer, beat cream cheese, peanut butter, and powdered sugar until fluffy. Fold whipped cream.
3. Spread the peanut butter pie filling into the crust and chill.
Garnish with chopped peanuts, mini chocolate chips, Reese’s pieces, mini peanut butter cups, or a drizzle of wicked hot fudge sauce.

Storing Leftovers

Keep leftover chocolate peanut butter pie covered in the refrigerator for up to 4 days. Freeze portions by wrapping them carefully in plastic wrap and freezing for up to 3 months. Enjoy frozen or thaw first.

More Peanut Butter Desserts

If you love this easy peanut butter pie recipe as much as we do, you’ll definitely want to check out these other favorites!
5 from 9 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Peanut Butter Pie

This is a delicious and easy peanut butter pie nestled in a quick no bake chocolate crust.

Prep Time 10 minutes

Cook Time 8 minutes

Refrigerate 4 hours

Total Time 4 hours 18 minutes

To make the crust, add the cookies to a food processor and pulse until finely crushed. Add the melted butter and pulse a few more times to mix.

Press the crumb mixture into a deep dish pie plate and chill in the fridge while making the filling.

To make the filling, add cream cheese and peanut butter to a medium bowl and mix with a hand mixer on medium speed until fluffy. Add powdered sugar and mix well.

In a separate bowl, beat the heavy cream with the mixer until soft peaks form. Gently fold the whipped cream into the peanut butter mixture until well combined.

Spread the peanut butter filling in the crust. Cover and refrigerate until set, about 2 hours or overnight.

Garnish with additional whipped cream, peanut butter cups, and crushed peanuts if desired.

Cookies can also be crushed in small batches in the blender. When crushing, the cookie filling layer should be included.
Do not use natural peanut butter in this recipe.
Whipped cream can be replaced with 2 cups of whipped topping such as cool whip, the will make the pie slightly sweeter.
Chocolate crust can be replaced with a graham crust.
Freeze individual slices by wrapping them carefully in plastic wrap and freezing for up to 3 months.
Recipe updated for improved consistency 2023.

Serving: 1slice | Calories: 449 | Carbohydrates: 41g | Protein: 9g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 52mg | Sodium: 305mg | Potassium: 245mg | Fiber: 2g | Sugar: 28g | Vitamin A: 664IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Or try making easy and delicious strawberry pie or banana cream pie!

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Kathleen

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November 13, 2023