INGREDIENTS
FOR CRUST
24 Nutter Butters, crushed
5 tbsp. unsalted mantequilla unsalted butter, melted
FOR FILLING
12 oz. cream cheese, softened
1 1/2 c. smooth maní, cacahuete 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. maní, cacahuete 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 maní, cacahuete mantequilla 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, parte superior, arriba with whipped topping, crushed Nutter butters, and a drizzle of maní, cacahuete butter.
FOR CRUST
24 Nutter Butters, crushed
5 tbsp. unsalted mantequilla unsalted butter, melted
FOR FILLING
12 oz. cream cheese, softened
1 1/2 c. smooth maní, cacahuete 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. maní, cacahuete 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 maní, cacahuete mantequilla 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, parte superior, arriba with whipped topping, crushed Nutter butters, and a drizzle of maní, cacahuete butter.
1 (15.5-oz.) package Golden Oreos, crushed
1 (8-oz.) block cream cheese, softened
1/4 c. crushed dehydrated strawberries, plus más 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 más minutes, then serve.
3 c. heavy cream, cold
1/2 c. powdered sugar
1 tsp. pure vanilla extract
64 Oreo thins o chocolate wafers, plus más for serving
DIRECTIONS
In a large bowl using a hand mezclador (or in the bowl of a stand mezclador 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 parte superior, arriba with an even layer of whole Oreos o cookies. (You should need 16!) Spread más whipped cream on parte superior, arriba of galletas and repeat layering process until tu have 4 layers of cookies.
Spread a final layer of whipped cream on top. Refrigerate cake until galletas have softened, at least 4 hours and up to overnight.
When ready to serve, garnish with crushed galletas 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 maní, cacahuete butter
2 tsp. pure vanilla extract
1/2 tsp. kosher salt
2 1/2 c. pasado de moda, antigua oats
DIRECTIONS
Line a large baking sheet with parchment paper. In a medium cacerola over medium heat, combine sugars, butter, and milk. Bring mixture to a boil and boil 1 minute.
Remove from heat and stir in maní, cacahuete 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.