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Oreo cookies and cream no
Oreo cookies and cream no
Oreo cookies and cream no
Oreo cookies and cream no
Oreo cookies and cream no
Oreo cookies and cream no
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Oreo cookies and cream no


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  • 1. Oreo Cookies and Cream No-Bake Cheesecake{Printer Version}Makes 16 mini 2 inch cheesecakes or one 8 inch cheesecake.Ingredients:Crust:1 1/2 cup crushed graham cracker1/4 cup packed light brown sugar7 tablespoon unsalted butter(melted)Cheesecake:2 ¼ cups heavy cream1 pound cream cheese, softened2/3 cup sugar
  • 2. ½ teaspoon salt1 tablespoon lemon juice2 teaspoon vanilla powder¾ cups Oreo Cookies, crushedInstructions:Crust:1. Combine graham cracker crumbs with sugar.2. Add melted butter and blend until combined.3. Press into pan. Set aside.Cheesecake:1. Beat heavy cream until medium peaks form. Set aside.2. Add cream cheese, sugar, salt, vanilla powder, lemon juice to a bowl and beat with a paddleattachment until smooth (approximately 3-5 mins). If you do not have a stand mixer or a paddleattachment a hand beater will work as well, but will take twice as long to achieve a smoothconsistency.3. Add cream cheese mixture to heavy cream and beat until incorporated.4. Gently fold in Oreo cookies.
  • 3. 5. Fill chosen pan with a slight mound at the center, as the cheesecake will become slightly sunken atthe center.6. Refrigerate for at least 6 hours to set or overnight for best results.7. Remove from refrigerator and smooth top to level with edges. Serve with whipping cream andgarnish with mini Oreos.This easy, no-bake recipe is a welcome departure from the standard holiday cream pie.Makes 8 servings.Prep Time: 15 minutesRefrigerate: 3 hours1/4 cup caramel dessert topping1 prepared vanilla cookie crust (6 ounces)2 cups half-and-half2 packages (4-serving size each) vanilla instant pudding mix1/2 teaspoon McCormick® Ginger, Ground1/8 teaspoon McCormick® Cinnamon, Ground
  • 4. 1 tub (8 ounces) frozen whipped topping, thawed1/4 cup sliced almonds, toasted1. Spread caramel dessert topping evenly in bottom of crust. Set aside.2. Pour half-and-half into large bowl. Add pudding mixes, ginger and cinnamon; beat with wire whisk2 minutes or until well blended. (Mixture will be thick.) Let stand 5 minutes. Gently stir in 1 1/2 cupsof the whipped topping. Spoon into crust.3. Refrigerate 3 hours or overnight until set. Spread remaining whipped topping over filling justbefore serving. Sprinkle almonds around edge of pie. Store leftover pie in the refrigeratorIngredients8 ounces package of cream cheese, softened2 tablespoons lemon juice1 teaspoon vanilla14 ounces can, sweetened condensed milk (not evaporated milk)48 small baked shells (croustades)Prep Time20 minutesTotal Time20 minutesContainer: Small mixing bowlServing Description: 1 mini cheesecakeDirections
  • 5. In a small mixing bowl, beat the cream cheese and lemon juice until smooth.Add the vanilla and sweetened condensed milk to the cream cheese mixture, beating 45 to 60seconds to mix all ingredients until smooth.Spoon this filling mixture into the small baked pastry shells, approximately 1 tablespoon or less pershell.Garnish with fresh berries such as blueberries, raspberries, or blackberries. Some larger fruits, suchas strawberries or kiwi, can be sliced into smaller pieces.Refrigerate 1 hour, until mixture thickens.This recipe makes approximately 3 cups of filling.OPTIONS:If a lighter flavored cheesecake is desired, eliminate the lemon juice and replace the sweetenedcondensed milk with 8 ounces of whipped topping.Other fillings can be substituted for the cheesecake filling, such as frozen yogurt, ice cream, orsorbet. If frozen fillings are to be served, fill the pastry shells with the filling desired and freeze untilready to serve. Garnish with fruit just before serving.Jan Scott
  • 6. By JAN SCOTTImpress your sweethearts this Valentine’s Day with these easy-to-make bakery-style mini cupcakes.Spicy cinnamon heart candies adorn the wispy pink frosting, offering a lovely contrast in both tasteand texture. These sweet treats travel well and will make a cute addition to a preschool or classroomparty.Ingredients:12 mini cupcakes baked in white liners1 ½ cups vanilla frostingPink gel paste food colouringMini heart-shaped sprinklesCinnamon heart candiesPiping bag fitted with large star tipDirections:1. Bake cupcakes and allow them to cool completely.2. Tint the vanilla frosting with a drop or two of the pink food colouring and mix, adding more pasteas needed until the desired colour has been reached.2. Place the icing in a piping bag fitted with a large star tip, and pipe around the cupcake twice.3. Cover the icing with mini heart-shaped sprinkles and insert a cinnamon heart candy into the top ofthe cupcake.Read more:9 Best Valentines Day BooksEasy Peasy Kids Valentines Day Cards & Crafts14 Sticky Sweets (Bring on the Chocolate!)