Oreo Cookie Cake

Oreo Cookie Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Cake

  • 1

    Box white cake mix

  • Eggs, water and oil as called for on the box

  • ~OR your favorite white cake recipe

  • 15

    Oreos, crushed

  • Frosting

  • 1

    (8 oz) package cream cheese, softened

  • 1

    (16 oz) box powdered sugar

  • 1

    (8 oz) container Cool whip, room temperature

  • 15

    Oreos, crushed

  • ¼

    tsp. pure vanilla extract

Directions

Cake: Grease and flour two or three 8″ pans (Marina uses three, I use two because I don’t have three). Prepare cake according to package directions (or recipe directions), stirring in the crushed Oreos to the batter before dividing between prepared pans. Bake as directed on box or in recipe, but start checking 5 (or more) minutes early if you choose to do three layers as they will bake faster. Remove cake layers from oven and allow to cool completely on cooling rack. Frosting: In mixer, cream the cream cheese and sugar. Add vanilla, mix well, and stir in Cool whip (do not beat it in or your frosting will turn out runny). Mix well. Fold in crushed Oreos until well blended & frost cooled cake. Refrigerate cake until ready to serve and refrigerate any leftovers. Makes 1 (8 inch) 2 or 3-layer cake * Cake may be baked in a 13 x 9 inch pan or you can even make cupcakes; change the baking time according to the package instructions or your recipe.


Nutrition

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