Oreo Truffles

Oreo -Truffles

Oreo Truffles




1 (14 oz.) package Oreos

8 oz. cream cheese, softened

1 tsp. pure vanilla extract

2 c. white chocolate chips, melted

1/2 c. semisweet chocolate chips, melted



Use a food processor to crush cookies into fine crumbs.

Add all but 2 tablespoons crushed cookies to a medium bowl. Add cream cheese and vanilla and stir until evenly combined.

Line a baking sheet with parchment paper. Using a small cookie scoop, form mixture into small balls. Place on prepared baking sheet and freeze until slightly hardened, about 30 minutes.

Dip the frozen balls in melted white chocolate until coated and return to baking sheet. Drizzle with semisweet chocolate. Freeze until chocolate hardens, about 15 minutes.

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Peanut Butter Chocolate Dessert

Peanut -Butter -Chocolate- Dessert

Peanut Butter Chocolate Dessert



20 chocolate cream-filled chocolate sandwich cookies, divided

2 tablespoons butter, softened

1 package (8 ounces) cream cheese, softened

1/2 cup peanut butter

1-1/2 cups confectioners’ sugar, divided

1 carton (16 ounces) frozen whipped topping, thawed, divided

15 miniature peanut butter cups, chopped

1 cup cold whole milk

1 package (3.9 ounces) instant chocolate fudge pudding mix




Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside.


In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners’ sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups.


In another large bowl, beat the milk, pudding mix and remaining confectioners’ sugar on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping.


Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours.

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