INGREDIENTS
FOR CRUST
24 Nutter Butters, crushed
5 tbsp. unsalted manteiga unsalted butter, melted
FOR FILLING
12 oz. cream cheese, softened
1 1/2 c. smooth amendoim butter
1 1/2 c. powdered sugar
3/4 tsp. pure vanilla extract
3/4 tsp. Kosher salt
2 1/4 c. whipped topping
FOR TOPPING
1 c. whipped topping
3 Nutter Butters, crushed
1/4 c. amendoim butter, microwaved until pourable
DIRECTIONS
In a large bowl, stir together crushed Nutter Butters and melted butter. Press into the bottom and sides of an 8" to 9" pie pan in an even layer. Place in refrigerator while making filling.
Make filling: In another large bowl using a hand mixer, beat cream cheese and amendoim manteiga until smooth. Add powdered sugar, vanilla, and salt and beat until combined. Fold in whipped topping until just combined. Transfer mixture to prepared crust and smooth into an even layer. Place in refrigerator to chill, 3 hours up to overnight.
When ready to serve, topo, início with whipped topping, crushed Nutter butters, and a drizzle of amendoim butter.
FOR CRUST
24 Nutter Butters, crushed
5 tbsp. unsalted manteiga unsalted butter, melted
FOR FILLING
12 oz. cream cheese, softened
1 1/2 c. smooth amendoim butter
1 1/2 c. powdered sugar
3/4 tsp. pure vanilla extract
3/4 tsp. Kosher salt
2 1/4 c. whipped topping
FOR TOPPING
1 c. whipped topping
3 Nutter Butters, crushed
1/4 c. amendoim butter, microwaved until pourable
DIRECTIONS
In a large bowl, stir together crushed Nutter Butters and melted butter. Press into the bottom and sides of an 8" to 9" pie pan in an even layer. Place in refrigerator while making filling.
Make filling: In another large bowl using a hand mixer, beat cream cheese and amendoim manteiga until smooth. Add powdered sugar, vanilla, and salt and beat until combined. Fold in whipped topping until just combined. Transfer mixture to prepared crust and smooth into an even layer. Place in refrigerator to chill, 3 hours up to overnight.
When ready to serve, topo, início with whipped topping, crushed Nutter butters, and a drizzle of amendoim butter.
1 (15.5-oz.) package Golden Oreos, crushed
1 (8-oz.) block cream cheese, softened
1/4 c. crushed dehydrated strawberries, plus mais for garnish
1 tsp. pure vanilla extract
Pinch of kosher salt
2 c. white chocolate chips
2 tsp. coconut oil
DIRECTIONS
Line a small baking sheet with parchment paper. In a large bowl, combine crushed Oreos, cream cheese, strawberries, vanilla, and salt. Stir until mixture is smooth.
Using a small cookie scoop, form Oreo mixture into small balls and place on the cooking sheet. Repeat until all of the Oreo mixture is used and place baking sheet in freezer for 10 minutes.
Meanwhile, in a medium bowl, combine white chocolate and coconut oil. Microwave on medium heat for 30 segundos at a time until melted. When the balls are chilled, dip them in the chocolate and place back on baking sheet.
Sprinkle balls with crushed dehydrated strawberries and return to the freezer to harden, 10 mais minutes, then serve.
3 c. heavy cream, cold
1/2 c. powdered sugar
1 tsp. pure vanilla extract
64 Oreo thins or chocolate wafers, plus mais for serving
DIRECTIONS
In a large bowl using a hand batedeira, misturador (or in the bowl of a stand batedeira, misturador using the whisk attachment), beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
Spread a very thin layer of whipped cream onto the bottom of an 8" springform pan, then topo, início with an even layer of whole Oreos or cookies. (You should need 16!) Spread mais whipped cream on topo, início of biscoitos, cookies and repeat layering process until you have 4 layers of cookies.
Spread a final layer of whipped cream on top. Refrigerate cake until biscoitos, cookies have softened, at least 4 hours and up to overnight.
When ready to serve, garnish with crushed biscoitos, cookies and slice.
1 c. granulated sugar
3/4 c. packed brown sugar
1/2 c. (1 stick) butter, cut into cubes
1/2 c. milk
1 c. smooth amendoim butter
2 tsp. pure vanilla extract
1/2 tsp. kosher salt
2 1/2 c. antiquado, à moda antiga oats
DIRECTIONS
Line a large baking sheet with parchment paper. In a medium panela over medium heat, combine sugars, butter, and milk. Bring mixture to a boil and boil 1 minute.
Remove from heat and stir in amendoim butter, vanilla, and salt until combined, then stir in oats.
Drop tablespoonfuls of mixture onto prepared baking sheet and let set until cooled and hardened, about 30 minutes.