The Oreo Ritual Recipe
Ingredients
- 1 8 to 10 oz glass with a wide mouth
- 1 Teaspoon
- Your favorite percentage of milk (Ice cold)
- (4-6) Oreo Cookies (non-refrigerated)
- 1 napkin
Directions
- First take out your Oreos and stack them one over the other anywhere on the napkin and on your kitchen, dining, or coffee table.
- Place the spoon so that the belly of the utensil is also on the napkin. (This is to insure that any and all residue that may have been mistakenly left behind from your child’s last eating experience does not interfere with your quest for ritual ecstasy...*wink*
- Then get your glass and go to the fridge. (Glass first so that you do not waste the precious time that your milk spends out of the refrigerator).
- Fill it with milk leaving anywhere from ½ to 1 full inch before the rim.
- Walk briskly, with milk in hand to your prepared Oreo stack and sit down with authority. Thrilling? *smile*
- Now, take the top Oreo between your thumb and index finger and submerse vertically just past its equator. Count, internally, to 4. (Don’t ask…just do it)
- Then release the cookie so that it floats in the milk like the last moments of the Titanic before it plunges into the sea. It will sink in its position, and when it disappears into the milk, grab the spoon and scoop it out.
- Take the soaked Oreo, accompanied by the spoon filled addition of liquid pleasure, and place it, in its entirety, in your mouth. Then do whatever comes naturally.
- Then, take a tiny (and I mean tiny) sip from the glass, rinse, swallow, and repeat.
- When all of your Oreos are gone there will be enough chocolate sprinkled milk chug left for what I like to call “the finisher”. Words cannot explain the sensation I speak of. It is something that needs to be experienced by the individual.
- Thrilling no? Great memories? YES!
Oreo Truffle Balls Recipe
Ingredients
- 1 package Oreo cookies, crushed
- 8 ounces cream cheese, softened
- 1 package white almond bark
- 1 package chocolate almond bark
Directions
- Using a blender or hand held mixer, mix Oreos and cream cheese together.
- Roll into walnut size balls. Chill.
- Melt approx 3/4 package of white almond bark.
- Stick a toothpick in an Oreo ball and dip it in the melted white almond bark.
- Allow to harden on wax paper. Takes about 15 min.
- While waiting, melt about 1/4 package of chocolate almond bark.
- Decorate with drizzles of chocolate and white almond bark.
Oreo Fudge Ice Cream Cake Recipe
Ingredients
- 1/2 cup hot fudge ice cream topping, warmed
- 1 tub (8 oz.) Whipped Topping, thawed, divided
- 1 pkg. (4-serving size) Chocolate Instant Pudding
- 8 OREO Cookies, chopped (about 1 cup)
- 12 vanilla ice cream sandwiches, unwrapped
Directions
- POUR fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.
- ARRANGE 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.
- FREEZE at least 4 hours before serving. Store leftover dessert in freezer.
- NOTE:
- The consistency of fudge topping can vary depending on what brand you purchase. If your fudge topping mixture is too thick to spread easily, stir in 1/4 cup milk.
- You can use this is necessary. Just prepare as directed, using Neapolitan ice cream sandwiches instead.
OREO amp Fudge Ice Cream Cake Recipe
ngredients
- 1/2 cup hot fudge ice cream topping, warmed
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
- 1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
- 8 OREO Cookies, chopped (about 1 cup)
- 12 vanilla ice cream sandwiches
Directions
- POUR fudge topping into medium bowl. Whisk in 1 cup COOL WHIP. Add dry pudding mix; stir 2 min. Stir in chopped cookies.
- ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half the COOL WHIP mixture.
- Repeat layers.
- Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP.
- Bring up foil sides; double fold top and ends to loosely seal packet.
- FREEZE 4 hours.
Oreo Ice Cream Cake Recipe
Ingredients
- 1 15 oz package oreo cookies
- 1/3 cup melted butter
- 1 bottle fudge sauce
- 8 oz cool whip
- 1/2 gallon vanilla ice cream (in box not tub)
Directions
- Crush whole oreo cookies in blender then add melted butter
- put aside 2 cups of crumbs
- press remaining crumb mixture into 9x13 pan (bottom only)
- slice ice cream and place on top, let soften then spread evenly
- heat fudge sauce then spread evenly over ice cream
- carefully spread cool whip on top of fudge
- sprinkle oreo mix on top of cake
- put in freezer or serve right away
- will last in freezer (covered) for up to a week
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