All OREO recipes

Start with Pumpkin syrup:
Put the water and sugar in a saucepan and cook for 2 minutes. Remove from the hob and allow to cool slightly. Then drizzle the mixture over the pulped pumpkin, stir and add cinnamon for cheeky spice.

Decoration:
Cut the skewers so that they’re 5 cm longer than the glasses you’ll be using for the milkshake. Stick OREO cookies on the end of the skewers. Break up the chocolate bar into chunks and put the chunks beneath the OREO cookies on the skewers. Roughly cut up the chocolate for decoration. Spread some lemon cream around the rim of the glasses, then stick the chocolate pieces to the cream. Drizzle the inside of the glasses with chocolate sauce and put 2 teaspoons of pumpkin syrup in the bottom of each glass. Exciting!

It’s all about the Shake! Put all the ingredients in a blender and carefully blend until you have a consistent mixture. Pour the milkshake into the glasses, over the syrup. Decorate with whipped cream and chocolate buttons. And get slurping!

Let’s start at the bottom. It’s all about getting the perfect base: mix 25 crumbled cookies with melted butter. Try not to eat any! Press the mixture down into the bottom of the tin.

Filling:
Dissolve the gelatine in a little warm milk and then add the remaining milk. Whip the cream until it forms firm peaks. Mix the sugar and Philadelphia together until you have a consistent mixture. Carefully mix the cream and milk mixtures together, then fold in the whipped cream. Pour the entire mixture on to the base, then leave to set in the fridge for at least 2 hours.

Now decorate with OREO cookies before serving to multiple impressed faces!

To start, line a springform cake tin approx. 20 cm in diameter with clingfilm, so that the clingfilm sticks out over the edges.

It’s all about the Base:
Grind up 12 OREO cookies into crumbs and mix with the butter. Press the mixture into the base of the lined tin. Cut the remaining cookies in half with a serrated knife and position them around the edges of the base, flat side down. Put the base in the fridge until you’re ready to add the filling.

For the filling:
Break up 15 squares of Cadbury Dairy Milk OREO chocolate and put them in a medium-sized microwave-safe bowl. Heat the chocolate on the highest setting for approx. 1 minute until it’s completely melted. Leave to cool for 2 minutes, then add 1 cup of cream and whisk together with the melted chocolate until everything is blended. Set aside half a cup of whipped cream for decorating the cake, then mix in the rest and pour it over the base.

Decoration:
Use the remaining whipped cream to decorate the cake. Cut up 3 squares of Cadbury Dairy Milk OREO chocolate into 4 pieces each and place them on top of the whipped cream.

Leave to set in the fridge for 1 hour. Est voila! Remove the cake from the tin by lifting up the clingfilm lining (careful now!) before devouring in seconds!

Ready to make the parfait dessert? It’s so simple! Start by layering half of the ingredients in 4 glasses, starting with the strawberries, then adding the cream and the OREO cookies.

Repeat the exact same with a second layer.

Leave to set in the fridge for 15 minutes, then crunch into this insanely delicious treat.

Are you berry excited? You should be! To start, put the sugar and mascarpone in a bowl and mix with a blender until creamy. Add the Greek yoghurt and continue to mix until everything is blended together.

Whisk the cream until it’s firm and fold into the mascarpone mixture. Line the bottom of a round tin (approx. 20 cm in diameter) with a layer of OREOs (9 cookies). Then pour half the mascarpone mixture on top. Sprinkle the raspberries over it and then add a second layer of OREOs.

Spread the remaining mascarpone mixture over the OREOs and leave to set in the fridge for 12 hours. (We know, but it’s worth it, trust us).

When set, decorate with cocoa powder and the remaining OREOs before serving. Voila, your Tirama-woo is ready!

Start by putting 200 g of yummy OREO cookies in a freezer bag. Close the bag securely, then crumble the cookies with a rolling pin (or your hands). Melt the butter, mix it with the crumbled cookies and press the mixture down into a springform cake tin (approx. 26 cm in diameter) lined with baking paper. Break up the remaining OREO cookies into chunks.

Now, whisk together the Philadelphia, yoghurt and vanilla essence.

Leave the gelatine to soak in 150 ml of cold water for 10 minutes. Add sugar and heat while stirring until the gelatine and sugar have dissolved. Immediately mix into the Philadelphia and stir in 100 g of the OREO cookie chunks. Add the cream to the tin, then leave the cheesecake to set in the fridge for at least 3 hours. Sprinkle the remaining OREO chunks over the cheesecake. And you’re done! Now, marvel and your creation and show all your friends!

Ready to raise the bar? Start by finely crushing 25 cookies and mix with melted butter. Press the mixture into a small rectangular cake tin.

Dissolve the gelatine in a bowl with some of the milk over a pot of boiling water.

Next, add the remainder of the milk. Whisk the cream until it becomes whipped cream. Whisk the sugar and Philadelphia Light together also.

Carefully add to the milk/gelatine mixture. Fold in the cream and pour the mixture over the cookie base.

Then chill in the fridge for at least two hours before serving. Decorate with chopped OREO cookies and your OREO Bars are ready for action!

There are 2 parts for this cookie cake heaven. The cake and the filling. Here we go!
For the cake:
Preheat the oven to 180 °C.
Melt the chocolate and butter in a saucepan.
Mix the eggs, flour and sugar in a bowl until smooth.
Pour in the chocolate and butter mixture and mix until well combined.
Divide the cake mixture evenly between two round cake tins and bake for 25 minutes.

For the filling:
Melt the chocolate and butter and leave to cool for five minutes.
While the mixture is cooling, mix the Philadelphia and sugar together in a large bowl until well combined.
Whip the cream until stiff and add to the chocolate and butter mixture together with the cookies, and gently stir together.
Place one layer of cake onto a plate and cover with the filling, then top with the other layer. (It can also be decorated with chocolate icing for added decadence).
Leave the cake to cool for ten minutes. Then refrigerate before serving to universal applause!

Firstly, acknowledge just how much fun baking cupcakes is! Next, place a cookie in each of the 24 cases.

Prepare the cake mix according to the instructions on the packet. Using a spoon, spread a good load of the mix over each of the cookies.

Bake the cupcakes according to the instructions on the cake mix packet.

Let the cupcakes cool completely.

Remove the paper cases and cut the cupcakes in half horizontally.

Fill the cupcakes with the topping or squirty cream.

Serve with the cookie facing up and dive in!

Ready to pop? Start by carefully inserting a lollipop stick into the middle of the cream filling of each OREO and lay them on the baking tray lined with baking paper. Put the baking tray in the fridge for 10 minutes.

Meanwhile, melt the chocolate together with the oil in a small bowl, and mix until combined.

Dip the cookies one-by-one into the chocolate mix. This is the fun bit! Make sure the chocolate is spread evenly over the OREO cookies.

Decorate the cookies with your favourite toppings and leave them to cool for 30 minutes in the fridge until the chocolate has set. And there you have it, Cookie Pop time!

Before you start, make sure you have a festive playlist to get in the mood! Now start by mixing the Philadelphia and sugar together in a small bowl until combined.

Add the whipping cream and beat until the mixture forms stiff peaks.

Put some of the mixture on each cookie. You decide how much, it’s your xmas!

Top each one with a strawberry, with the bottom of the strawberry pointing upwards. Decorate the point of the strawberry as shown in the photo. And that’s it, Christmas has come early!