No Bake Oreo Cheesecake Ice Box Cake




Ingredients
No Bake Cheesecake Filling
  • 2 8-ounce packages cream cheese, room temperature
  • 1 3.5 ounce package instant vanilla pudding
  • 1 14-ounce can (1 1/4 cups) sweetened condensed milk
  • 1/2 cup cold milk
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 packages 20 sheets graham crackers
  • OREOS

Chocolate Fudge Ganache
  • ½ cup brown sugar
  • ¼ cup cocoa powder
  • ¼ cup butter
  • ¼ cup milk
  • 1 Tbs vanilla extract

Instructions
  1. In a large mixing bowl, and using an electric mixer set at medium-high speed, beat the cream cheese until smooth. Add the instant pudding and continue to beat until blended.
  2. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary.
  3. Add the cold milk and beat.
  4. Beat in the lemon juice and vanilla.
  5. Once all beat together, set aside.
  6. Break graham crackers in half, so you have 40 square pieces.
  7. Take OREOS and chop them up so they are in smaller, bite sized pieces.
  8. Line the bottom of an 8x8 square pan with 10 graham crackers, and sprinkle with 1/4th of the crushed up OREOS. Using a square baking pan makes everything fit so nicely and layer easily.
  9. Layer in 1/3 of the cheesecake mixture
  10. Add another 10 graham cracker squares on top, and another 1/4th of the crushed OREOS
  11. Layer in 1/3 of the cheesecake mixture
  12. Top with 10 more graham cracker squares and 1/4 the OREOS
  13. Layer in the final 1/3 of the cheesecake mixture
  14. Add a top of graham crackers and stick in fridge while making the chocolate topping.
  15. Make chocolate fudge ganache by stirring brown sugar and cocoa powder together in a small bowl, and set aside.
  16. In a medium sized saucepan, over medium heat, add butter and milk, and bring to a slow boil.
  17. Let it boil 3-5 minutes. Stirring occasionally.
  18. Add cocoa and brown sugar mixture, and whisk until smooth, 2-3 minutes.
  19. Remove from heat. Stir in vanilla.
  20. Let sit 2-3 minutes to cool slightly, remove cake from fridge, and then pour fudge ganache sauce over OREO No Bake Cheesecake Ice Box Cake. Sprinkle with remaining 1/4th of crushed OREOS.
  21. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.
Read Full Recipe >>>> Click Here

Komentar

Posting Komentar

Postingan populer dari blog ini

Orange Dreamsicle Salad- Don’t LOSE this recipe

Gambar
Ingredients: 1 box orange Jell-O 1 box instant vanilla pudding 1 cup boiling water 1/2 cup cold water 1 Cool Whip 8 oz. 1 can mandarin oranges 14 oz. , drained 1 cup mini marshmallows Instructions: In a large bowl combine orange Jell-O and boiling water. Whisk until Jell-o is dissolved. Add cold water and allow to chill for 15 minutes in refrigerator. Slowly whisk in vanilla pudding mix until smooth and chill for another 15-20 minutes or until it becomes slightly thickened. Fold in Cool Whip, mandarin oranges and marshmallows This Recipe adapted from >>>> Click Here
Baca selengkapnya

NO-BAKE STRAWBERRY YUM YUM

Gambar
INGREDIENTS: Crust: 1 1/4 c. graham cracker crumbs 6 T. unsalted butter, melted Cream Cheese Mixture: 1 (8 oz.) package cream cheese, softened 1/2 c. confectioners' sugar 2 c. whipping cream 1 tsp. vanilla extract, divided 3 T. granulated sugar Strawberry Filling: 1 (21 oz.) can strawberry pie filling INSTRUCTIONS: Prepare the Crust: In a bowl, combine graham cracker crumbs and melted butter. Blend with a fork until crumbs are moistened. Set aside 2 tablespoons of crumbs to sprinkle on the top. Press crumb mixture into the bottom of a 9x9-inch pan that's been sprayed with non-stick cooking spray. Prepare the Cream Cheese Mixture: With an electric mixer, cream together softened cream cheese, 1/2 cup confectioners' sugar, and 1/2 teaspoon vanilla extract until smooth. In a separate bowl, whip the whipping cream, 3 tablespoons granulated sugar, and remaining 1/2 teaspoon vanilla extract until stiff pe
Baca selengkapnya

CREAMY RANCH CHICKEN (CROCK POT CREAM CHEESE RANCH CHICKEN)

Gambar
Ingredients 4 boneless, skinless chicken breasts 2 tablespoons butter, melted (I used 4 tablespoons) 1 can cream of chicken soup (10 3/4 ounce) 8 ounces of cream cheese, cut into cubes 1/2 cup chicken broth (I used low sodium) 1 packet (1 ounce)   Hidden Valley Ranch Dressing Mix paprika – few dashes 1/4 teaspoon minced garlic (I used 1/2 teaspoon) 1/4 teaspoon dried parsley flakes (I used 1/2 teaspoon) 1/8 teaspoon dried oregano (I omitted) DIRECTIONS TIPS – BAKING IN THE OVEN I doubled the butter, garlic and parsley and omitted the oregano. I followed the same instructions, but instead of using my crock pot, I placed the chicken breasts in a 9×13 baking dish, lightly sprayed with non-stick cooking spray. I sprinkled the breasts with paprika and the ranch dressing packet, then drizzled the melted butter on top. I used a brush to get the butter even over the chicken. I baked the chicken uncovered at 350 degrees f. (pre-heated), on
Baca selengkapnya