1467 wanda oreo Recipes

oreo crumbs, butter, melted, sugar, salt, cornstarch, water, cream cheese, room temperature, fresh ricotta cheese, eggs, sugar, dried cherries, chopped, water, dark rum, cocoa, bittersweet chocolate, melted

oreo cookies, pecans, melted butter, chocolate and pecan filling, grs. cream cheese, grs. sugar, cornstarch, eggs, egg yolk, grs. vanilla extract, grs cocoa, grs.caster sugar, amaretto liquor, grs ., toffee, grs. sugar, grs . whipped cream, preheat oven to 300f., combine cookie crumbs with melted butter and pecans press firmly in the base of a 24 cm. pan., in a large bowl beat the cream cheese and sugar until light and fluffy, then the cornstarch., add egg yolk and eggs 1 by one, then the vanilla, beat until smooth., take out 2/3 of this mix and put it in another bowl, and add the cocoa, caster sugar, amaretto and pecans., toffee, in a saucepan heat sugar until light brown color and add the whipping cream, (it has to be hot) mix perfectly ( this has to be with quick movements) until perfectly blended., ensamble, pour over the crust a part of the plain cheesecake mix , then the chocolate mix and the toffee, the 3 layers in an irregular form., then do the layers again ., bake for 55 to 60 min.after it has cooled down use a knife to carefully loosen the cheesecake to better unmolding. take it out of the oven even if you think it s not done, it will stand and finish it s cooking outside, if you really feel it s undercooked leave it in the switched off oven for 25 min, or overnight.

crust: (1) 1 lb 2 oz package oreos--you will need 14 oz of this , so two full rows , plus 4-5 cookies leftover, kept aside, melted butter, salt, top layer : 2.5 oz cake flour (1/2 cup plus 2 tbsp), salt, baking powder, dark chocolate chips (1 cup), butter, minus 2 tbsp sugar, eggs, vanilla, filling: 16 oz cream cheese, room temperature, sugar, cream or milk, vanilla, egg yolk

crust: (1) 1 lb 2 oz package oreos--you will need 14 oz of this , so two full rows , plus 4-5 cookies leftover, kept aside, melted butter, salt, top layer : 2.5 oz cake flour (1/2 cup plus 2 tbsp), salt, baking powder, dark chocolate chips (1 cup), butter, minus 2 tbsp sugar, eggs, vanilla, filling: 16 oz cream cheese, room temperature, sugar, cream or milk, vanilla, egg yolk

oreo cookies (use reduced-fat for ww), butter, melted, vanilla pudding cups (fat-free for ww), frozen whipped topping, thawed (reduced calorie for ww ), vanilla extract

oreo chocolate cookie crumbs, butter, melted, praline nut layer, planters pecan pieces, butter, brown sugar, cream cheese layer, philadelphia cream cheese, softened, powdered sugar, brown sugar, chocolate ganache, semi-sweet baking chocolate, whipping cream

oreo or hershey chocolate pie crust, cream cheese softened, nutella, sugar, margarine or butter, vanilla, heavy cream , whipped, powdered sugar

oreo chocolate sandwich cookies, finely crushed (about 1-1/2 cups), butter or margarine, melted, cream cheese, softened, sugar, vanilla, semi-sweet baking chocolate, melted, cooled slightly, eggs

cookies, swiss chocolate cake mix, food cake mix, eggs, oil, cream cheese filling, cream cheese, butter, icing sugar, vanilla

oreo baking crumbs, butter, white sugar, grated orange rind, unflavored gelatin, eggnog, fresh or frozen cranberries, white sugar, orange juice

crushed (reserve 1/2 cup for topping), margarine, cream cheese (i use low fat ), powdered sugar, cool whip, instant chocolate pudding, milk

oreo or other chooclate cookies, crushed, butter, melted, cream cheese, softened, granulated sugar, all-purpose flour, pure vanilla extract, dark chocolate, melted and slightly cooled, eggs

oreo cookies crushed, margarine or butter, softned peppermint ice cream, milk chocolate chips, evaporated milk

oreo cookies, crushed, softened butter, vanilla ice cream, softened not melted, kaluha

traditional oreo cookes, cream cheese room temp, bakers melting chocolate

oreos, softened cream cheese, bakers semi sweet chocolate squares

oreo cookies, crushed, butter, melted, ice cream, softened, sweetened condensed milk, butter, softened, chocolate syrup, vanilla, pecans or walnuts, mix cookie crumbs with melted butter. press into 9x13 pan. freeze 30 minutes. top with softened ice cream. freeze another 30 minutes. make a syrup with the condensed milk, chocolate syrup and butter by combining in saucepan and bringing to a boil. simmer 5 minutes. stir in the vanilla. pour on top of ice cream. freeze another 30 minutes. spread cool-whip over the top., sprinkle with chopped nuts. about 30 minutes before serving, place in refrigerator to help ease in serving. note: recipe can be halved and made in an 8 glass pie pan.