While it’s great to dunk Oreos into warm milk and enjoy, the possibilities expand manifold when using Oreo as an ingredient. Here are 4 simple 3 ingredient dessert recipes to get you started.
Oreos are one of the most iconic and beloved cookies worldwide, a sure indulgence for children and adults alike. The chocolate sandwich cookies are famous for their unique creamy filling. Often dunked in milk, they have been delighting people of all ages for generations. While they're fantastic on their own, Oreos can also be used in a variety of creative and delicious ways as an ingredient. Here are some quick and simple desserts requiring Oreos and only two other ingredients.
1. Oreo Cake
Ingredients:
- 1 pack of Oreo cookies
- 1 ½ cups milk
- 2 ½ tsp baking powder
For the optional ganache frosting:
- 120 gm semi-sweet chocolate
- ½ cup heavy cream
Directions:
In an air fryer:
- Preheat the air fryer. Grease a cake pan and set aside.
- Process the Oreos until they are crumbs.
- In a bowl, mix together the Oreo crumbs, baking powder and milk. Keep stirring till it’s all completely mixed. It should result in a thin batter.
- Pour the batter in the pan and pop it in the air fryer for 15-25 minutes. Check by inserting a toothpick into the cake. When it comes out clean, the cake is ready.
- Let it cool.
- In the meantime, if you’re interested, work on the ganache.
- Finely chop the chocolate bar into small, uneven pieces.
- Pour the heavy cream into a bowl and heat in the microwave until it's hot.
- Then add the chopped chocolate and stir until it's melted and mixed in.
- Once it’s well mixed, set aside and let it cool. As it cools, the chocolate will thicken slightly.
- Once the cake is ready, spoon teh ganache onto it in an even layer.
In a microwave
- Follow the same steps of processing the Oreos into crumbs and mixing together the ingredients to form a batter.
- Pour the batter into a microwave-safe pan and turn the microwave on for roughly 25 minutes on high power, or until a toothpick comes out clean.
2. The Oreo Special
Ingredients:
- 4 cups whipped, thickened cream (whipped)
- 1 cup milk
- 3 packs of Oreo cookies—original or any flavor you like
Directions:
- Spread one-third of the cream into a large dish.
- One at a time, dip the cookies in the milk for a few seconds, and then place on the cream layer.
- Add the next one-third of the cream, and then another layer of milk-soaked cookies.
- Add the final third of the cream.
- Crush the remaining Oreos and sprinkle on top as decoration.
- Refrigerate for 4 hours or until it has set. Serve chilled.
3. Oreo Truffles
Ingredients:
- 3 packs of Oreo cookies
- 1 tub cream cheese
- 1 packet of dark chocolate melts
Directions:
- Ready a baking tray with parchment paper and set aside.
- Process the Oreos until they have turned into crumbs. Add the cream cheese and mix until it has thoroughly mixed.
- Roll the mixture into small balls, much like you would with laddoos, and set them onto the tray. Place in the freezer for 25 minutes.
- Add the chocolate into a microwave-friendly bowl and heat for 30 seconds. Then remove and stir, and put it back in the microwave. Keep heating in 30-second increments and stirring until completely melted.
- Dip the frozen balls in the chocolate; remove the excess, and place the balls back on the tray.
- At this point, you can sprinkle on any topping of your choice if you’d like.
- Place the tray back in the refrigerator until it's set, which should take roughly 10 minutes. Serve cold.
4. The Oreo Special
Ingredients:
- 25 Oreo cookies
- 3 tbsp unsalted butter
- 1 cup whipping cream
Directions:
- Melt the butter and set aside.
- Carefully take apart each Oreo cookie, and remove the cream. Collect all the filling in one bowl and add the cookies into a food processor or a ziplock bag. Process the cookies until it’s a fine crumb. If you've put it in a ziplock bag, securely close the bag and smash with a rolling pin or some other weight until it’s a crumb.
- Mix ⅔ of the Oreo crumbs with the butter, and press the mixture evenly into the bottom of a pan.
- Add the whipping cream to the bowl with the cream from the cookies, and beat until they’re fully combined. Keep beating until stiff peaks form.
- Layer the cream mixture onto the pan. Then sprinkle the remaining ⅓ crumbs on top.
- Refrigerate for 4-6 hours or until firm.
- Serve cold.