Best 9 Oreo Cookie 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.

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 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™ COOKIE CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch pan with cooking spray. In a large bowl, combine chopped cookies, chocolate chips, flour and margarine. Set aside.
• Mix cake according to directions on package. Pour half of cake batter in pan. Sprinkle approximately 2 cups of the cookie mixture on top.
• Pour rest of cake batter over layer of cookies. Sprinkle remainder of cookie mixture on top.
• Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until toothpick inserted into center of cake comes out clean.
• To make the glaze: In a small bowl, mix 1 cup confectioners' sugar with 2 to 3 tablespoons milk. Drizzle glaze over warm cake.

OREO™ COOKIE CAKE

Steps:

• Heat oven to 375°F. Grease bottom and side of 8-inch round pan with shortening; lightly flour. In medium bowl, beat flour, sugar, baking soda, butter, water, chocolate and egg with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 1 minute, scraping bowl occasionally. Stir in broken cookies. Spread in pan.
• Bake 25 to 30 minutes or until cake springs back when touched lightly in center. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
• Cut cake horizontally in half. Place bottom layer on serving plate. Spread with frosting. Top with remaining layer.
• In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 10 to 15 seconds or until chocolate can be stirred smooth and is thin enough to drizzle. Drizzle chocolate over top of cake. Sprinkle with coarsely broken cookies.

CHOCOLATE-COVERED OREO COOKIE CAKE

Steps:

• 1. HEAT oven to 350ºF.
• 2. PREPARE cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
• 3. MICROWAVE chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies.
• 4. PLACE 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze; let stand 10 min. or until firm. Keep refrigerated.

OREO COOKIE POUND CAKE

Steps:

• 1. Grease and flour 10" tube pan or bundt pan. If you use a bundt pan, be certain to only fill it halfway or maybe even less than half to prevent it baking out of the pan and creating a mess.
• 2. Mix sugar, milk, and Crisco.
• 3. In a separate bowl, mix together flour, salt, and baking powder.
• 4. Then add to sugar mixture.
• 5. Beat eggs yolks and add in slowly making sure they are well blended. Add vanilla extract and mix well.
• 6. Put 1 1/2 rows of Oreo cookies in a large Ziploc bag and crush up the cookies. For best results the smaller the cookie crumbles the better, but don't over crush them.
• 7. Beat egg whites and set aside.
• 8. Fold in crushed Oreo cookies.
• 9. Last, gently fold in egg whites.
• 10. Pour into well greased and floured tube pan, deep funnel pan or bundt pan. (Remeber, only fill halfway if using a bundt pan). Place in cold oven and bake at 275 degrees for about 1 hour and 30 minutes. Some ovens are hotter than others so check the cake at about 1 hour into baking to be sure it is not browning or burning on the outside edges before the center is done.

OREO COOKIE CAKE

Steps:

• 1. CRUSH COOKIES INTO BITE SIZE PIECES. RESERVE 1 C. FOR TOP. MELT BUTTER AND MIX THE REST OF THE COOKIES. PRESS INTO A 9X13 PAN. PUT IN FREEZER FOR 5 MIN.
• 2. BLEND 1/2 C. COOL WHIP, ALL OF CREAM CHEESE AND POWDERED SUGAR. SPREAD OVER CRUST AND PLACE CAKE BACK INTO THE FREEZER.
• 3. PREPARE PUDDING WITH MILK ACCORDING TO PKG. DIRECTIONS THEN SPREAD OVER CAKE. SPREAD THE REMAINING COOL WHIP ON TOP OF PUDDING THEN SPRINKLE WITH REMAINING COOKIES. KEEP CAKE IN FRIDGE.

OREO COOKIE CAKE

Steps:

• 1. In a bowl, combine Oreo cookie crumbs (that have been crushed in a food processor) with melted butter; mix well. Press all but 1/2 cup of crumbs into bottom of glass 13x9 baking dish.
• 2. In a separate bowl, blend cream cheese and powdered sugar with an electric mixer until smooth. Fold in one container of Cool Whip. Spread over the crumbs in glass dish.
• 3. In a separate bowl, mix pudding and milk until smooth a slightly thickened. Pour over other 2 layers in glass dish; spread evenly.
• 4. Spread other container of Cool Whip over pudding layer. Sprinkle with reserved 1/2 cup of Oreo crumbs from step 1. Refrigerate until ready to serve. *NOTE* This gets better tasting as time passes so make a day before serving for best results!