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NO BAKE STRAWBERRY MILKSHAKE CHEESECAKE

NO BAKE STRAWBERRY MILKSHAKE CHEESECAKE

 

NO BAKE STRAWBERRY MILKSHAKE CHEESECAKE

 

 

Ingredients:

Crust:
2 cups Oreo crumbs
1/4 cup butter
2 tbsp sprinkles

Cheesecake:
24 oz (three 8-oz packages) cream cheese, room temperature
1/2 cup sugar
1 tsp vanilla
1/2 cup strawberry nesquik powder mix (or similar strawberry milk powder)
1 tbsp milk
8 oz Cool whip (or homemade whipped cream)
additional Cool Whip for topping
sprinkles for topping

 

 

 

 

Directions:

1. Combine Oreo crumbs, melted butter and sprinkles.
2. Press into the bottom and halfway up the sides of a 9 inch springform pan. Set in refrigerator to firm.
3. Mix cream cheese, sugar, vanilla, strawberry Nesquik mix and milk together in a large bowl until smooth and well combined.
4. Gently stir in Cool Whip (or homemade whipped cream).
5. Pour filling into crust and smooth the top.
6. Refrigerate for about 5 hours or until firm.
7. Once firm, remove cheesecake from springform pan and decorate with additional Cool Whip and sprinkles.
8. Store in refrigerator until ready to serve.

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No Bake Oreo Delight

No -Bake- Oreo- Delight

 

No Bake Oreo Delight

 

Ingredients:

1 package Oreo cookies, regular or double stuffed

1 stick butter, melted

16 oz. Cool Whip, separated

8 oz. cream cheese, at room temperature

1 cup confectioners/powdered sugar

5.9 oz. chocolate instant pudding

2 ¾ cup milk

 

Instructions:

Crush the whole bag of Oreos in a food processor. (You can also do this by hand if needed.)

Combine the Oreos and melted butter until well-combined. Press the mixture on the bottom of a 9×13 inch pan to make a crust.

Using hand mixer, beat the cream cheese in a large bowl for 1 minute.

Room temperature cream cheese is necessary for this layer to have a smooth consistency when combined with the next set of ingredients. Otherwise, lumps will form.

Add HALF of of Cool Whip, and reserve the second half for the topping.

Add the powdered sugar. Beat until well-combined and smooth.

Spread across the top of the Oreo crust.

Whisk the instant pudding and the milk for 2 minutes.

Let it set for 5 minutes, then spread over the Cool Whip/sugar mixture.

Top with remaining 8 ounces of Cool Whip.

Refrigerate for a minimum of 60 minutes prior to serving.

You can also refrigerate it overnight.

Top with strawberries just before serving if desired.

You can also add shaved chocolate to the top.

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