OREO No Bake Icebox Cupcakes
Ingredients
- 2 cups (1 pt.) heavy whipping cream
- 1 Tbsp. powdered sugar
- 1 tsp. vanilla
- 24 OREO Cookies
Putting it together
- 1.
Beat cream, sugar and vanilla in large bowl with mixer on high speed until soft peaks form. Spoon into pastry bag fitted with large round tip.
- 2.
Pipe about 1 Tbsp. whipped cream mixture into each of 12 paper-lined muffin pan cups. Gently press 1 cookie into whipped cream mixture in each cup; cover evenly with half of the remaining whipped cream mixture. Repeat with remaining cookies and whipped cream mixture.
- 3.
Refrigerate 12 hours to soften the cookies to a cake-like texture.
Tips and Tricks
Thaw 1 tub (8 oz.) frozen whipped topping. Use to prepare this recipe instead of the homemade whipped cream mixture.
Prepare recipe using your favorite variety of OREO Cookies, such as Pumpkin Spice, Peanut Butter, Mint Chocolate Chip, Toffee Crunch or Java Chip.
This easy-to-assemble dessert can be refrigerated up to 24 hours before serving. The longer the dessert is refrigerated, the softer the cookies become.
Nutrition Information
| Calories: | 250 |
| Total fat: | 19g |
| Saturated fat: | 11g |
| Trans fat: | 0.5g |
| Cholesterol: | 45mg |
| Sodium: | 100mg |
| Total Carbohydrate: | 18g |
| Dietary fiber: | 0g |
| Total sugars: | 11g |
| Added sugars: | 10g |
| Protein: | 2g |
| Vitamin D: | 6% DV |
| Calcium: | 2% DV |
| Iron: | 6% DV |
| Potassium: | 2% DV |
