Best 20 Oreo Cake Recipes

OREO® COOKIE CAKE

Steps:

• Crush cookies into bite size pieces. Reserve 1 cup for top. Melt butter and mix with rest of cookies. Press into 9x13 pan. Put in freezer for 5 minutes.
• Blend 1/2 of the whipped topping, all of the cream cheese and confectioners' sugar. Spread over crust and place cake back in freezer.
• Prepare instant pudding with the milk according to package directions then spread over top of cake. Spread the remaining whipped topping on top of the pudding then sprinkle with the remaining cookies. Keep cake refrigerated.

OREO ICE CREAM CAKE

Steps:

• Grease a 9x13" pan.
• Crush the cookies, either in a food processor or put them in a plastic bag and beat the heck out of them. Layer half of the crumbs in the pan.
• Spread the softened ice cream over the cookies.
• Warm the fudge until pourable in the microwave and pour over the ice cream.
• Spread the Cool Whip over the fudge. Then cover with the rest of the oreos.
• Put it in the freezer for probably at least two hours or until it gets firm.
• Take it out of the freezer about 20 minutes before you want to serve it.

GIANT OREO COOKIE CAKE

Steps:

• Heat oven to 350 degrees F.
• Prepare cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 minutes. Invert onto wire racks; gently remove pans. Cool cakes completely.
• Microwave chocolate and butter in small microwaveable bowl on high 2 minutes. or until butter is melted. Stir until chocolate is completely melted. Cool 5 minutes. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in whipped topping and crushed cookies.
• Stack cake layers on plate, filling with cream cheese mixture. Spread top with chocolate glaze; let stand 10 minutes or until firm. Keep refrigerated.

OREO DIRT CAKE RECIPE - (4/5)

Steps:

• Crush half the package of Oreo cookies and spread in the bottom of a 9x13-inch pan. Mix the Cool Whip, softened cream cheese, and powdered sugar. Pour this mixture over the cookies. Mix milk, pudding, and vanilla. Pour pudding over mixture in the pan. Crush the remaining half package of Oreos and scatter them over the top of the cake. Refrigerate at least 4 hours before serving. This cake is best if made the day before you are wanting to serve it. This cake can be made and kept in your refrigerator for up to 3 days.

DELICIOUS OREO REFRIGERATOR CAKE (NO-BAKE)

Steps:

• Crush Oreo cookies; set 1/4 cup aside for topping.
• Mix the remaining crushed cookies with the melted butter.
• Press into the bottom of a greased 13 x 9-in baking pan.
• In a bowl, beat the cream cheese with the confectioners sugar on medium speed.
• Fold in half of the Cool Whip topping.
• Spread over cookie crumb layer.
• Refrigerate 1/2 hour.
• In the meantime, combine milk with instant pudding mix; beat well, until smooth.
• Pour over chilled mixture in the pan.
• Refrigerate for 1 hour.
• Spread remainder of Cool Whip topping on top of pudding layer.
• Sprinkle with remaining reserved cookie crumbs.
• Store cake in the refrigerator, covered tightly.

OREO COOKIE ICE CREAM CAKE

Steps:

• Crush 24 Oreo cookies (with filling) and spread in a 9 x 13 inch pan.
• Drizzle cookies with 1/2 cup of melted butter (1 stick) and gently press.
• Cut or tear away the packaging for a 1/2 gallon of vanilla ice cream. Slice the ice cream into pieces and layer over the Oreo crust you just prepared.
• Press down again to make the ice cream layer even, cover, and freeze.
• Melt chocolate chips along with the 2nd stick of butter over medium heat. Once melted, add the sugar and stir.
• Add evaporated milk to the chocolate mixture and stir.
• Cook chocolate until thick while stirring. Once thick, stir in vanilla.
• Allow chocolate mixture to cool and spread over ice cream.

OREO MINT CHIP ICE CREAM CAKE

Steps:

• Set a medium bowl over a larger bowl full of ice and water, so that the ice water surrounds it. Place a second large bowl in the refrigerator.
• Bring 1 1/2 cups of the cream just to a simmer in a small saucepan over medium-low heat. Place the chocolate, corn syrup and salt in a heatproof medium bowl and pour the hot cream over top. Let sit 1 minute to slightly melt the chocolate. Stir the chocolate and cream together with a rubber spatula, using small circular motions starting at the center of the bowl until emulsified and smooth. Transfer the mixture to the medium bowl set inside the ice bath and refrigerate for 15 minutes, stirring halfway, until thickened and cooled. Makes about 2 3/4 cups.
• Remove the empty chilled large bowl from the refrigerator. Add the remaining 2 cups of heavy whipping cream, vanilla and confectioners' sugar and whip on high with a handheld electric mixer until medium-stiff peaks form, 5 to 7 minutes. Set aside.
• Place the chocolate sandwich cookies in a zip-top bag and use a rolling pin or the bottom of a heavy-bottomed skillet to crush into bite-size pieces.
• Evenly spread half of the softened ice cream on the bottom of a 9-by-13-inch baking dish. Spread 2 heaping cups of the crushed cookies over the ice cream followed by half of the chocolate sauce and 1 heaping cup of the whipped cream.
• Repeat the layers with the remaining ice cream, 2 heaping cups of the crushed cookies and the remaining chocolate sauce. Spread the remaining whipped cream over top and sprinkle with the remaining 1 1/2 cups crushed cookies. Wrap the baking dish in plastic wrap and freeze until firm, 4 hours to overnight.

EASY OREO ICE CREAM CAKE

Steps:

• Allow the ice cream to melt in a large bowl till it is just a thick, soupy mixture.
• Crush the entire package of Oreos in a food processor.
• Mix the melted ice cream and the cool whip together.
• Take a 9 by 13 pan and layer the Oreos and the ice cream mixture.
• Start with the ice cream and then add Oreos then the ice cream and so on.
• Put it in the freezer over night or at least 8 hours covered in plastic wrap and then serve with dribbled chocolate sauce on top.

OREO™ COOKIES AND CREAM PANCAKE CAKE

Steps:

• In medium bowl, stir together Bisquick mix, 1 cup milk and egg with whisk until well blended. Slowly stir in 1 cup chopped sandwich cookies.
• Heat griddle or skillet over medium-high heat (375°F). Grease with butter if necessary (or spray with cooking spray before heating). For each pancake, pour about 1/3 cup batter onto hot griddle. Cook about 3 minutes or until edges are dry and bubbles form on top. Turn; cook other side until golden brown. This should make about 5 medium-size pancakes.
• In small bowl, stir together powdered sugar and 2 tablespoons milk.
• To assemble, place 1 pancake on cake stand or plate. Drizzle with about 2 tablespoons powdered sugar mixture. Top with 1 tablespoon chopped sandwich cookies. Repeat layers with remaining pancakes and filling ingredients.

OREO® WHITE CHOCOLATE MOUSSE CAKE

Steps:

• Place 24 cookies in a zip top bag and seal it. Finely crush the cookies with a rolling pin. Transfer cookie crumbs to a mixing bowl. Drizzle melted butter over the crumbs; mix well. Press crumbs on the bottom and up the sides of a 9-inch springform pan, forming a crust.
• Pour milk into a saucepan. Sprinkle gelatin on the milk; let stand 1 minute. Place pan over low heat; stir milk until gelatin dissolves, about 3 minutes. Add white chocolate chips; stir until melted, about 3 minutes. Refrigerate until mixture is slightly thickened, about 30 minutes.
• Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
• Coarsely break up or chop 24 cookies. Fold cookie pieces and whipped cream into the white chocolate mixture. Spoon into prepared springform pan. Refrigerate 6 hours or overnight.
• Twist the remaining cookies into 2 rounds each. Garnish cake with cookie halves and fresh raspberries.

OREO® LOAF CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf pan. Line with parchment paper, leaving a 2-inch overhang on all sides.
• Whisk flour, baking powder, and salt together in a medium mixing bowl.
• Whisk sugar, eggs, oil, and vanilla extract together in another bowl until well combined. Whisk in the sour cream.
• Pour the sour cream mixture over the flour mixture; mix together with a rubber spatula. Fold in 1 cup crushed cookies. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Immediately top with white chocolate chips and remaining crushed cookies.
• Lift loaf out of the pan using the parchment paper overhang. Allow to cool before dusting with powdered sugar.

MINT OREO ICE CREAM CAKE

Steps:

• 1. in food processor roughly break apart half package of mint oreos. pulse until they turn into fine crumbs.
• 2. add half stick melted butter.
• 3. press crust into 9 or 12 inch springform pan (could also use a cake pan).
• 4. soften ice cream in microwave NOTE: what works best is to place frozen ice cream in large bowl and melt it in 30 second intervals until it is soft enough to spread, but not completly melted.
• 5. spread half of ice cream onto crust.
• 6. in food processor roughly break the rest of the oreo cookies and pulse until crumbs form.
• 7. add warm hot fudge to cookie crumbs and spread over ice cream layer (makes a wonderful sweet crunch coat).
• 8. spread rest of softened ice cream over crunch coat.
• 9. cover with with cling wrap and place in freezer for several hours of overnight.
• 10. 15 minutes before serving remove from freezer and top with cool whip (I always use decorators tip to make a fancy topping and garnish with more oreo cookies).
• NOTE: The best way to serve is to dip knife in warm water than run it along sides of cake to loosen sides of pan then remove the sides and slice.

CHOCOLATE OREO® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a deep 10-inch round cake pan.
• Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Let cool.
• Combine sugar and butter in a medium bowl. Beat with an electric mixer until fluffy and well combined. Mix in cooled chocolate. Beat in eggs and egg yolks, one at a time. Mix in 1 cup plus 1 tablespoon vegetable oil, sour cream, and vanilla extract until smooth.
• Sift flour, cocoa powder, salt, and baking soda together in a different bowl. Add flour mixture to batter in 3 additions, mixing well after each addition. Beat in water. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 19 minutes. Immediately invert onto a cooling rack and let cool.
• Meanwhile, whip shortening with an electric mixer until creamy, about 5 minutes. Beat in cream until smooth, about 5 minutes. Add confectioners' sugar; beat on high speed until frosting is light and fluffy, 7 to 10 minutes.
• Spread frosting over the top and sides of the cooled cake. Cut 4 cookies into quarters using a sharp knife. Arrange quartered cookies around the top edge of the cake. Crush remaining 4 cookies; press crumbs against the sides of the cake.

OREO ICE CREAM LOAF CAKE

Steps:

• Melt chocolate, set aside to cool.
• Line 8 1/2 x 4 1/2 inch loaf pan with foil, ends of foil should extend over sides of pan.Arrange 8 of the cookies evenly on the bottom of the pan. Crumble remaining 6 cookies, set aside.
• Beat cream cheese, sugar and vanilla in medium bowl with electric mixer on medium speed until well blended. Stir in whipped topping. Remove about 1 1/2 cups of the cream cheese mixture, place in a medium bowl, stir in melted chocolate.
• Spread remaining cream cheese mixture over cookies in pan, sprinkle with crumbled cookies. Gently press cookies into cream cheese mixture with back of spoon, top with chocolate cream cheese mixture.
• Cover. Freeze 3 hours or until firm. Remove from freezer invert onto serving plate, peel off foil.
• Let stand at room temperature to soften slightly before slicing.

OREO RIPPLE COFFEE CAKE I

Steps:

• Preheat oven to 350*F.
• Combine the chopped cookies, flour, and melted butter; stir in the chocolate chips.
• Set aside.
• Prepare the cake mix with the water and eggs as directed on the package.
• Pour 1/2 the batter into a greased 9" or 10" tube pan; sprinkle 2 cups of the Oreo mixture evenly over the batter.
• Cover with remaining batter and Oreo mixture; press the cookies gently into the top of the cake.
• Bake at 350°F for 45-50 minutes, or until a toothpick inserted near the center comes out clean.
• Cool 10 minutes in pan on a wire rack; loosen edges of cake from the pan and carefully invert.
• Cool completely.
• Combine the powdered sugar and milk; drizzle over the cooled cake.

OREO PUDDING POKE CAKE

Steps:

• Make cake mix according to directions and bake in a well-greased 9×13 pan.
• Just before cake is done, start making pudding. In a medium bowl, add milk to pudding mixture and continue to whisk until most of the lumps are removed.
• Let pudding mixture sit for about 2 minutes.
• You want it to thicken slightly so it isn't overly runny but not fully thickened into pudding.
• When cake is finished, while still warm, poke holes all over cake (about 1-inch) intervals using a wooden spoon handle or a straw.
• Pour pudding mixture over warm cake.
• Allow the cake to cool for several minutes on the counter then put into the fridge to set up. About an hour.
• Once it is set, top with crushed Oreo cookies.

OREO OREO RIPPLE COFFEE CAKE

Steps:

• 1. Preheat the oven to 350F. Mix the chopped cookies,flour & butter. Stir in the mini chocolate chips in a large bowl & set a side.
• 2. Prepare the pound cake mix with the water & egg as directed on the box. Pour half of the batter into a greased 9or 10 inch tube pan. Sprinkle 2 cups of the cookie mixture evenly over the batter. Cover with the remaining layer with the rest of the batter & cookie mixture. Press cookie mixture lightly into the batter.
• 3. Bake for about 45 to 50 mins or until toothpick comes out clean. Cool in a pan on the wire rack for about 10 mins. Carefully invert cake onto the wire rack, remove the cake from pan & completely cool.
• 4. Then mix the powdered sugar & milk. Drizzle over the cake. Let it stand until frim.

OREO DIRT CAKE TRIFLE RECIPE - (4.1/5)

Steps:

• 1. Cream together butter, cream cheese, and powdered sugar. 2. In a separate bowl whisk pudding, milk, and Cool Whip. Add in cream cheese mixture. 3. Crush Oreos. 4. Layer cookie and pudding mixture and chill! ****Chill at least 2 hours before serving****

OREO WHITE CHOCOLATE MOUSSE CAKE

Steps:

• Finely crush 24 of the cookies.
• Mix with butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.
• Set aside.
• Coarsely chop 24 of the remaining cookies; set aside.
• Sprinkle gelatin over milk in large saucepan; let stand 1 minute.
• Cook on low heat 3 minutes or until gelatin is completely dissolved, stirring constantly.
• Add chocolate chips; cook until chips are completely melted and mixture is well blended, stirring frequently.
• Place saucepan in bowl of ice water; let stand 8 to 10 minutes or until gelatin mixture is slightly thickened, stirring frequently.
• Gently stir in chopped cookies and the whipped cream.
• Spoon into crust.
• Refrigerate at least 6 hours.
• Halve remaining cookies.
• Arrange on top of cake just before serving. S.
• tore leftover cake in refrigerator.

OREO AND FUDGE ICE CREAM CAKE

Steps:

• 1. In a medium bowl, whisk together 1/2 cup warmed hot fudge and 1 cup of whipped topping. Mix well until blended.
• 2. Add dry pudding mix and stir until blended.
• 3. Stir in 1/4 cup of milk and mix until smooth. The consistency of this needs to be spreadable. If it is still too thick, mix a little more milk.
• 4. Fold in chopped cookies.
• 5. Arrange 4 ice cream sandwiches on a piece of foil measuring approximately 12 x 24.
• 6. Spread half of the pudding mixture on top of the four ice cream sandwiches. Then top with four more ice cream sandwiches.
• 7. Repeat the process by adding the rest of the pudding mixture and top it with the remaining four ice cream sandwiches.
• 8. Frost the top and sides with remaining whipped topping. Bring up the sides of the foil and make a loose pouch. Don't stress if the foil touches the whipped topping. Freeze at least 4-6 hours before serving.
• 9. Optional for Serving: Take the cake out of the freezer and put a thin layer of Cool Whip on the outside. Add crushed cookies on top. Place back in the freezer for 30 minutes before slicing.