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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.
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Heat cream over medium-low heat without simmering or boiling and pour over the chopped chocolate. Let it sit for 1-2 minutes and stir until completely melted. Pour mixture over Oreo crust and top with fresh strawberries. Refrigerate for at least 2 hours before serving.
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Pour the crumbs into a deep 9-inch pie pan, pressing it into the bottom and up the sides. Evenly spoon the marshmallow mixture over the Oreo cookie crust. Chill in the refrigerator for 2 hours (or until set), up to overnight. When ready to serve, garnish with fresh strawberries and chocolate.
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In a large bowl combine the cake mix, eggs, and oil with a mixer. Fold in the chocolate chips. The batter will be stiff. Roll into 1 inch balls. Place 2 inches apart on the cookie sheet. The cookies will spread while baking. Bake for 8 to 10 minutes, until a slight indentation remains when lightly touched.
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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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step 2. In a stand mixer or using a hand mixer, beat the Strawberry Cream Cheese (1 cup) until soft. Then add the crushed Oreos a little at a time until well incorporated and the mixture becomes a dough like consistency. step 3. Roll Oreo mixture into 1 inch balls and place in airtight container lined with wax paper.
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Preheat oven to 350°. In a food processor pulse chocolate cookies until fine consistency. In medium bowl combine cookie crumbs and melted butter. Press into a springform pan. Bake crust for about 10 minutes at 350°. In food process blend strawberries and water until smooth. Then set aside.
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Add cream cheese, powdered sugar, and heavy whipping cream. Process for about 30 seconds until smooth. Remove crust from the refrigerator and spread the filling onto the crust. Return to the refrigerator for 15 minutes. Wash the strawberries, remove the stems, and slice. Top with strawberries before serving.
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Cover and place in the fridge for at least 8 hours or even better, overnight. Before serving, remove the cream filling from your extra 3 Oreo cookies and crush the cookies into fine crumbs. Gently run a butter knife around the edge of your cake tin and remove the side of the tin. Sprinkle over the Oreo crumbs.
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Scrape the sides of the bowl. Add the flour, sugar, and salt, and beat again for another 20 seconds. Next to go into the Oreo cheesecake batter are the eggs and vanilla extract. Add both the eggs and the vanilla at once. Beat for about 10 seconds, scrape the sides of the bowl, and beat again for another 10 seconds.
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In a mixing bowl add the finely crushed Oreos and 2 tablespoons of pudding mix. Mix well and set aside. Preferably in a double boiler, heat and melt your chocolate (stir frequently). Dip your strawberries one at a time into the chocolate and then dip in the Oreo and pudding mix right after.
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Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add sugar gradually, continuing to beat until soft peaks form. Mix in strawberry extract. Spread a little strawberry cream on the bottom of a rectangular dish. Pour milk into a bowl and dip each side of the Oreo into the milk for a couple of seconds then shake off.
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Place chocolate chips in a microwave safe bowl. Microwave for 30 seconds then stir. Repeat process until chocolate chips are just melted. Dip a strawberry in melted chocolate then roll in oreo crumbs. Place on prepared baking sheet. Repeat with all the strawberries. Place in the refrigerator for 30 minutes.
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In a stand mixer bowl fitted with a paddle attachment, add in the butter and sugar. Beat until light and fluffy, about 2-3 minutes. Add in the beaten egg and vanilla extract and continue to beat until everything is incorporated. Sift in the flour and matcha and fold with a spatula until just combined.
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Instructions. Add the ice cream, strawberries, and 9 Oreo cookies to a blender along with ½ cup of milk. Place the lid on the blender and turn the blender on low, gradually increasing the speed to mix the ingredients. Add more milk as needed to get the consistency you like.
