(serves 12)
I can't really take full credit for this recipe as it was a hand-me-down, but i can encourage you all to try it as it is rather decadently delicious and extremely simple! The first time Paul taught me how to make this was for an overnight retreat for an upcoming mission trip and i forgot to bring my camera and was ultra sad that i missed out on the chance to blog it (but luckily i didn't miss out on the chance to eat it!).
Ever since I have been meaning to find an opportunity to make it, i.e. have a bunch of people willing to take on the calories! Church morning teas are a great crowd :)
Prep time: 30min
Setting time: 3hrs
Ingredients:
350g Oreo Original cookies (2-3 packets)80g butter, melted
375g block cream cheese, cubed and softened
½ cup caster sugar, sifted
1 teaspoon vanilla essence
1 cup thickened cream
3 teaspoons powdered gelatine, dissolved in ¼ cup hot water
150-200g white chocolate
Method:
1. Place 250g of the cookies in a food processor and process into fine crumbs (approx 1.5 packets). Add the butter and process to combine. Press the mixture into a springform tin lined with cling wrap or baking paper and refrigerate for 30 minutes.
2. Melt the white chocolate through a double boiler and let it cool.
3. In a large bowl, beat the cream cheese, sugar and vanilla essence with an electric mixer until smooth. then beat in the cream.
4. Stir through the gelatine mixture and white chocolate.
5. Depending on how unhealthy you want to be, you can either;
a) Roughly chop 1 packet of Oreos and stir through the cream cheese mixture then pour over the biscuit base. Cover and refrigerate until set (approx. 3 hours).
or b) Skip the extra Oreos and just pour the cream cheese mixture into the base, cover and let it set.
6. Roughly chop the remaining half packet of Oreo's and sprinkle on top to serve.
1. Place 250g of the cookies in a food processor and process into fine crumbs (approx 1.5 packets). Add the butter and process to combine. Press the mixture into a springform tin lined with cling wrap or baking paper and refrigerate for 30 minutes.
3. In a large bowl, beat the cream cheese, sugar and vanilla essence with an electric mixer until smooth. then beat in the cream.
4. Stir through the gelatine mixture and white chocolate.
a) Roughly chop 1 packet of Oreos and stir through the cream cheese mixture then pour over the biscuit base. Cover and refrigerate until set (approx. 3 hours).
or b) Skip the extra Oreos and just pour the cream cheese mixture into the base, cover and let it set.
6. Roughly chop the remaining half packet of Oreo's and sprinkle on top to serve.
 |
| This is the version with just the crushed Oreos on top ~ slightly 'healthier' i think! |
0 comments :
Post a Comment