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Place one layer of cake in the bottom of the tin. Top with one-half of the whipped topping mixture. Top with another layer of cake and the remaining whipped topping. Top with the final layer of cake and wrap with the plastic wrap. Freeze for 1 hour until firm. Unwrap the cake and place it on a serving platter.
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Use a small cookie scoop or a tablespoon to portion into 1-inch balls, then gently roll into a ball. The filling should hold together easily. If it is crumbly then you may need to add more sweetened condensed milk. Place the balls on a parchment-lined cookie sheet and freeze for 1 hour.
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In a ziplock bag, add 15-20 oreos and crush with a rolling pin. Place 1-2 tablespoons of crushed oreos in a mini mason jar. In a medium sized bowl, add cream cheese and beat until light and fluffy. Add at least half of a can of condensed milk or sweeten to your taste.
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Transfer the pudding into a bowl and place in the fridge to chill. Wash out the mixing bowl and whip the softened cream cheese until fluffy. (Image 3 below.) Slowly add in the powdered sugar in to the cream cheese mixture and beat until smooth. Fold in one container of cool whip.
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HOW TO MAKE NO BAKE OREO DESSERT. Chop 10 of the cookies into large chunks, set aside. Add the remaining cookies to a food processor and process until fine crumbs form. In a medium bowl, stir together the cookie crumbs with the melted butter until well combined. Press half of the mixture firmly into the bottom of an 8ร8-inch or 9ร9-inch.
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Make a quick and easy ganache to pour over the top of the cake to enhance the flavor and appearance. Bring 2/3 cup heavy cream to a boil. Place 2/3 cup chopped chocolate or chocolate chips in a heat-safe bowl. Pour the hot heavy cream over the chocolate and whisk the mixture until smooth. Pour the ganache over the cooled Oreo cake and allow it.
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STEP FOUR: Once the truffles have chilled, melt your milk chocolate. Then, using the toothpick as a handle, dip the truffles into your melted chocolate before placing them back on the lined baking sheet. STEP FIVE: Refrigerate for 30 more minutes until the chocolate is set. STEP SIX: Remove the toothpick.
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DIRECTIONS. In a Ziploc bag, a blend or a food processor, crush Oreo cookies into fine crumbs and set aside. In a large bowl whip heavy cream and powdered sugar to stiff peaks. Fold in crushed ores. Transfer into a piping bag. Pipe into serving dishes.
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Instructions. To make the crust, add 24 Oreos (filling and all) to a food processor or blender and grind into fine crumbs. Transfer the Oreo crumbs to a medium mixing bowl and stir with the melted butter. Pour the mixture into a 9" pie dish and press into an even layer on the bottom and up the sides.
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Whip the heavy cream and pudding mix into stiff peaks. This is your cheesecake filling. Crush 10 of the oreos. In a 9ร9 square pan, place the remaining Oreos in a layer on the bottom. Spread half the cheesecake filling over the Oreos. Sprinkle half the crushed Oreos over the filling.
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Pour the Oreo filling on top of the pie crust. Use a spatula to spread it evenly. Top with the remaining Oreo crumbs. Cover with plastic wrap, then freeze for 2-3 hours. When ready to serve, slice the 3-Ingredient Oreo pie into 8 slices, then top each slice with whipped cream (optional) and a whole oreo cookie.
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Take one Oreo and grab each cookie tightly. Then, gently twist them in opposite directions until they separate from the cream filling. Use the flat side (back) of a butter knife and scrape off the cream filling. Place the cream filling in one mixing bowl and the cleaned Oreo wafers into the other.
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Step 4: Form the Balls. Line a baking sheet or tray with parchment paper. Using a spoon or small cookie scoop, scoop out small portions of the mixture and roll them into 1-inch balls, each about 1 inch in diameter. Place the formed balls onto the prepared baking sheet or tray, ensuring they are evenly spaced apart.
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You want the crumbs to be saturated in butter. Spread the crust: Next, spoon about ยผ cup of the crumbs into the bottom of a 9ร13-inch baking dish to make a crust. Whisk the cream filling: Now, mix the heavy cream with the Oreo cream using an electric mixer with a whisk attachment until it is soft and fluffy.
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Place the crushed oreos into the 4 serving glasses. Use an electric hand mixer to beat the cream and oreos mixture until smooth and whipped. Add the the sugar and vanilla and beat through. Divide between the glasses and place back in the fridge until ready to serve. Add an oreo to the top of each when you serve.
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Instructions. Crush up Oreos using a food processor or blender. If you don't have a food processor or blender, place Oreos into a zip lock bag and use a rolling pin or something heavy to crush it up. Add cream cheese to the crushed Oreos and mix well using a blender, food processor, or using a mixing spoon.