INGREDIENTS
FOR CRUST
24 Nutter Butters, crushed
5 tbsp. unsalted beurre unsalted butter, melted
FOR FILLING
12 oz. cream cheese, softened
1 1/2 c. smooth cacahuète, arachide 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. cacahuète, arachide 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 cacahuète, arachide beurre 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, haut, retour au début with whipped topping, crushed Nutter butters, and a drizzle of cacahuète, arachide butter.
FOR CRUST
24 Nutter Butters, crushed
5 tbsp. unsalted beurre unsalted butter, melted
FOR FILLING
12 oz. cream cheese, softened
1 1/2 c. smooth cacahuète, arachide 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. cacahuète, arachide 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 cacahuète, arachide beurre 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, haut, retour au début with whipped topping, crushed Nutter butters, and a drizzle of cacahuète, arachide butter.
1 (15.5-oz.) package Golden Oreos, crushed
1 (8-oz.) block cream cheese, softened
1/4 c. crushed dehydrated strawberries, plus plus for garnish
1 tsp. pure vanilla extract
Pinch of kosher salt
2 c. white chocolat 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 chocolat and coconut oil. Microwave on medium heat for 30 secondes at a time until melted. When the balls are chilled, dip them in the chocolat and place back on baking sheet.
Sprinkle balls with crushed dehydrated strawberries and return to the freezer to harden, 10 plus minutes, then serve.
3 c. heavy cream, cold
1/2 c. powdered sugar
1 tsp. pure vanilla extract
64 Oreo thins ou chocolat wafers, plus plus for serving
DIRECTIONS
In a large bowl using a hand mixer, table de mixage (or in the bowl of a stand mixer, table de mixage 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 haut, retour au début with an even layer of whole Oreos ou cookies. (You should need 16!) Spread plus whipped cream on haut, retour au début of biscuits, cookies and repeat layering process until toi have 4 layers of cookies.
Spread a final layer of whipped cream on top. Refrigerate cake until biscuits, cookies have softened, at least 4 hours and up to overnight.
When ready to serve, garnish with crushed biscuits, cookies 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 cacahuète, arachide butter
2 tsp. pure vanilla extract
1/2 tsp. kosher salt
2 1/2 c. démodé, old-fashioned oats
DIRECTIONS
Line a large baking sheet with parchment paper. In a medium casserole over medium heat, combine sugars, butter, and milk. Bring mixture to a boil and boil 1 minute.
Remove from heat and stir in cacahuète, arachide 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.