Oreo Delight with Chocolate Pudding Cakescottage
Using a fork or skewer, dip your Oreo balls one at a time into the vanilla coating and then dip in the Oreo crumbles, gelatin, and pudding mix right after. Set the dipped Oreo balls on the wax paper to set. Continue until all have been dipped. Let them set for 20-30 minutes in the refrigerator and then serve. 🥄 Tips for making this recipe
Oreo Delight with Chocolate Pudding Cakescottage
Transfer Oreo crumbs to a large mixing bowl, add the cream cheese, and stir well with large spoon until all combined. Then form into smooth, round, once-inch diameter balls, and place on a parchment paper lined cookie sheet. Freeze for about 20 minutes, or until slightly hardened. Place half of the Semi-Sweet Chocolate Chips in microwave safe.
CHOCOLATE CHERRY OREO BALLS Butter with a Side of Bread
Place balls on baking sheets or plates lined with parchment paper. If the mixture is too sticky, refrigerate for 15 minutes before rolling into balls. Cover and refrigerate the balls for at least 1 hour and up to 3 days. If you're in a rush, cover and freeze the balls for 30 minutes.
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Repeat the process until all the kisses are covered. Place the oreo balls, uncovered, in the refrigerator to chill for 1 hour. Using 2 small heat safe mixing bowls, microwave the white and chocolate almond bark for 1 minute. Stir and heat on 20 second intervals until the almond barks are completely melted and smooth.
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Make the Oreo Balls Filling. In the bowl of a standing mixer, or in a large bowl with a hand-held mixer, beat the cream cheese, vanilla and sea salt together until the mixture is light and fluffy. Once the ingredients are combined well, scrape down the sides and gather the cream cheese mixture to the bottom of the bowl.
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The Oreos will start to combine with the cream cheese and thicken up. Step 3: Once the food processor has combined as much as it can, transfer the Oreo ball batter to a bowl and finish mixing it together by hand. A rubber spatula is the best tool to use for this. Step 4: Use a cookie scoop to drop balls of batter onto a parchment paper lined.
The Hungry Hood Oreo Balls
Crush Oreos - Next, finely crush Oreos in food processor. Mix Ingredients - Combine cream cheese and crushed oreo crumbs until well blended. Form Balls - Form mixture into 1″ balls and place on prepared sheet lined with parchment paper or wax paper. Freeze Balls - Place in freezer for 15 minutes to 20 minutes. Melt Chocolate - Heat.
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Using a fork, dip a chilled Oreo ball into the melted chocolate and tap off the excess. Place the chocolate-coated truffle on the prepared baking sheet. Sprinkle with the reserved crushed Oreos. Let harden for about 10-15 minutes. Repeat with another layer of melted chocolate if necessary or desired before decorating.
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How to Make - The Steps. Step 1: Place all the Oreos into your food processor and pulse until they turn into coarse crumbs. Step 2: Add the cream cheese to the food processor with the Oreo crumbs and blend until it forms a cohesive, sticky ball. Step 3: Using a cookie scoop or by hand, shape the dough into smooth balls.
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Add the Oreo cookie crumbs and mix until well combined. Roll the Oreo mixture into small balls and place on a baking sheet or tray that has been lined with parchment paper or wax paper. Freeze the Oreo balls for 15 minutes. Place the chocolate wafers (or candy coating) in a small microwave safe bowl.
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20 ounces Oreos. Add in the cubed cream cheese and vanilla extract and process until fully incorporated. 8 ounces cream cheese, 1 teaspoon vanilla extract. Place the Oreo mixture in the freezer for 15 minutes. Portion the chilled mixture using a small or medium cookie scoop, then use your hands to roll them into smooth balls.
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Step 2: Combine the cookie crumbs with cream cheese. Place the cookie crumbs into the bowl of a stand mixer with the paddle attached. Add the softened cream cheese and mix together until thoroughly combined. If you don't have a stand mixer, place the crumbs and softened cream cheese in a large bowl and stir together with a rubber spatula.
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Mix crushed Oreo cookies and cream cheese in a large bowl until well blended. Use your hands to shape mixture into 48 (1-inch) balls; place on a tray and freeze until thoroughly chilled, about 10 minutes. Line a shallow pan with waxed paper. Dip Oreo balls in melted chocolate; place in a single layer on the prepared pan.
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With a cookie scoop portion the dough into 1-inch balls, and roll with the palms of your hands before placing on the prepared cookie sheets. Refrigerate for one hour. Melt dipping chocolate in a microwave according to the package directions on place on a double boiler and simmer until melted and smooth.
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Line a rimmed baking sheet with a silicone baking mat. Set aside. Place cookies into a food processor and process cookies until they resemble a fine crumb. Remove 2 tablespoons for topping and set aside. Add cream cheese, vanilla, and salt to food processor and process again until well blended with the cookie crumbs.
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Freeze 10 to 15 minutes, or until slightly firm. You don't want them too cold. In a microwave-safe bowl, melt the chocolate in the microwave in 30-second intervals, stirring in-between each, until smooth. Use a fork to dip the Oreo balls into the chocolate. Tap on the edge of the bowl to get the smooth finish.
