OREO® TRIPLE LAYER CHOCOLATE PIE
A cookie crust holds three chocolatey layers for a creamy no-bake pie.
Provided by Baker's
Categories Trusted Brands: Recipes and Tips
Time 4h25m
Yield 10
Number Of Ingredients 5
Steps:
- Finely crush 24 of the cookies; mix with butter. Press firmly onto bottom and up side of 9-inch pie plate.
- Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.)
- Spoon 1-1/2 cups of the pudding into crust. Gently stir 1/2 of the whipped topping into remaining pudding; spread over pudding layer in crust. Chop remaining 8 cookies; stir into remaining whipped topping. Spread over pie.
- Refrigerate 4 hours or until set.
Nutrition Facts : Calories 205.6 calories, Carbohydrate 25.5 g, Cholesterol 16.1 mg, Fat 9.2 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 7.2 g, Sodium 388.7 mg, Sugar 19.9 g
OREO TRIPLE LAYER CHOCOLATE CAKE
Steps:
- Mix 2 cups of the finely crushed Oreo Cookies and butter; press onto bottom and up sides of a 9-inch pie plate.
- Pour milk into large bowl, add pudding mixes. Beat with a wire whisk about 2 minutes (mixture will be thick). Spoon 1 1/2 cups of the pudding into the crust. Gently stir 1/2 of the whipped topping into remaining pudding mixture and spread over the pudding in the crust. Stir chopped cookies into the remaining whipped topping and then spread over the pudding mixture.
- Refrigerate 4 hours or until set.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
THREE-LAYER OREO® CHEESECAKE
A decadent triple-layer cheesecake with an Oreo® crust, a layer of Oreo® cheesecake, a layer of chocolate cheesecake, and a layer of plain cheesecake on top. Decorate with whipped cream and mini Oreos® or a dusting of Oreo® crumbs. Guaranteed to impress all cheesecake fans.
Provided by Emily
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 6h15m
Yield 18
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Place 30 whole cookies in a food processor; process until finely ground. Crush 16 cookies into a bowl. Reserve any remaining cookies for another use.
- Stir ground cookies and melted butter together until well combined. Press into a 10-inch springform pan.
- Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer until well blended. Mix in sour cream. Add eggs, one at a time, mixing after each until just blended. Remove 1/2 of the batter to another bowl and stir in 16 crushed cookies until well combined. Pour cookie batter onto the crust.
- Divide remaining batter into 2 parts. Stir melted chocolate into one part; pour on top of the cookie batter. Top with remaining plain batter.
- Bake in the preheated oven until the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 45 minutes. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 4 hours to overnight.
Nutrition Facts : Calories 519.6 calories, Carbohydrate 48.2 g, Cholesterol 108.5 mg, Fat 34.1 g, Fiber 1.7 g, Protein 8.4 g, SaturatedFat 17.3 g, Sodium 382.8 mg, Sugar 32.3 g
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