Oreo Pudding Desert Recipe


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Mix well to ensure all crumbs are moistened. Spoon a heaping tablespoon of the Oreo mixture into each compartment of the mini cheesecake tin. Firmly press down the crust into an even layer using a wooden tamper, small bowl, the back of a measuring cup, or a spoon. Bake for 5 minutes at 325°F on the middle oven rack.


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Whipped Cream: Combine 1 cup heavy cream, 2 Tablespoons confectioners' sugar or granulated sugar, and ½ teaspoon vanilla in a cold large mixing bowl. Use an electric mixer to whip the cream until stiff peaks form. Store in the refrigerator for up to 3 days.


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Instructions. Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set. Add the strawberry flavouring and enough pink food colouring for a baby pink colour (remember you can always add more but can't tke away).


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Directions to make this No-Bake Strawberry Delight Recipe. Spray a 9×13 baking pan with cooking spray and set aside. Place the Golden Oreos into the food processor and pulse until you get fine crumbs. Place the Oreo crumbs in a medium mixing bowl and then add the melted butter and salt. Stir until all of the ingredients are well mixed.


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Add the heavy whipping cream, instant vanilla pudding mix, and powdered sugar to a large mixing bowl. Beat on medium until stiff peaks form. Add dollops of whipped cream on top of the strawberry pie filling. Spread out evenly. Don't worry if the pie filling slightly gets mixed into the whipped cream.


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Step by Step Directions. Preheat oven to 350 degrees. Place half the golden oreos in a food processor. Pulse until it forms crumbs, add in the melted butter and pulse again until crumbs are covered in butter. Press crumbs into a 8 inch baking pan lined with parchment paper (or foil if your out of parchment paper!).


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Pour the strawberry batter into the springform pan with the crust and spread into an even layer. 5. Top with the remaining cheesecake batter and spread out into an even layer. 6. Finally, add the topping to the top of the cheesecake in an even layer and lightly press down. Refrigerate for at least 4 hours before serving.


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Once it's lighter in color and fluffy, you can add the dairy-free yogurt, vanilla, and the strawberry puree. STEP 3: Add in the flour, baking powder, baking soda, and salt on top of the wet mixture. With a fork, sift the dry ingredients together, then mix the wet with the dry until just combined.


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First, prepare the crust by turning the Oreo cookies into crumbs. Mix the Oreo crumbs with melted butter and press the cookie mixture onto the bottom and sides of a round 8-9 inch (20-23 cm) pie pan. Refrigerate until you prepare the filling. For the strawberry filling, puree the fresh strawberries using a blender.


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Reduce the speed to medium and add cold heavy whipping cream, one cup at a time. Scrape down the sides of the mixer bowl with a silicone spatula and then beat the cream on high for a minute. Make sure not to overbeat it. With the mixer speed running on low speed, add cold strawberry syrup and mix for 30 seconds.


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Combine the melted butter with the crushed Oreos and then press the mixture into the bottom of a 9X13 pan. With an electric mixer, beat together the powdered sugar and cream cheese until smooth. Stir in 1 cup of the Cool Whip and then spread over the cookie crust. Mix together the pudding mixes and milk until smooth.


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Position oven rack in the middle of the oven and preheat to 325º F. Put a tea kettle or large pot of water on the stove to boil for the water bath. Mix together the crust ingredients and press into 9" springform pan. You can press the crust just into the bottom, or up the sides of the pan too - baker's choice.


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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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For this easy dessert, you will need: 2 lbs of fresh strawberries, washed. 1/2 gallon of strawberry ice cream, softened. 3-4 cups of fresh whipped cream. 1 package of Golden Oreos (crushing is optional) strawberry syrup, optional (see instructions below) Wash your strawberries and slice about half of them into nice thin slices.


Oreo Pudding Desert Recipe

Fold the whipped cream into the cream cheese mixture, until just combined. Fold in the strawberries and chopped Oreos. Spread the filling out on top of the Oreo crust. Cover and refrigerate for at least 2 hours, up to overnight. If you would like the pie a little firmer, place in the freezer for 2 hours, or up to overnight.


The BEST Oreo Dessert Easy No Bake Recipe with Cool Whip Fantabulosity

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