JELL-O® No Bake OREO® Cups
You can never have too many hor d'oeuvre recipes, so give JELL-O® No Bake OREO® Cups a try. This recipe serves 15. One serving contains 155 calories, 2g of protein, and 9g of fat. A mixture of margarine, milk, jell-o no bake oreo dessert, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 1 hour and 15 minutes.
Instructions
Mix and margarine with fork until crumbs are evenly moistened. Press firmly onto bottoms of 12 paper-lined medium muffin cups, using about 1 heaping tablespoonful of the crumb mixture for each crust.
Pour milk into deep medium bowl.
Mix. Beat with electric mixer on low speed 30 seconds, then beat on high speed 3 minutes. (Do not underbeat.)
Remove 1/2 cup of the crushed cookies; set aside. Gently stir remaining crushed cookies into filling until well blended. Spoon evenly over crusts; sprinkle with reserved crushed cookies.
Freeze at least 2 hours until firm. Store leftover desserts in freezer.
Recommended wine: Cream Sherry, Madeira, Prosecco
Cream Sherry, Madeira, and Prosecco are my top picks for Oreo Cookies. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.
NV Johnson Estate Cream Sherry
Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "