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posted in Food & Drink > Recipes
  • Oreo Cookie Crust

    22 Golden Oreo cookies, (or any Vanilla Creme Sandwich Cookies) crushed with the cream filling (about 2 cups)

    4-5 tablespoons butter, melted

    4 1/2 - 5 cups of your favorite Vanilla Ice Cream (homemade or store-bought)

    2 1/2 cups of Strawberry Sorbet (homemade or store-bought)***

    Crumbled Topping

    12 Golden Oreo cookies, crushed

    1 1/2 tablespoons butter, softened

    3 tablespoons freeze-dried strawberry (pulsed into powder*) OR strawberry gelatin (jello) powder

  • Line an 8 x 8 square baking dish with parchment or wax paper leaving an overhang for easier removal of the bars. Set aside.
    Make the cookie crust - In a medium-sized bowl or a food processor, add the entire Oreo cookies (no need to remove the cream filling) and pulse into fine crumbs. Add the melted butter and blend until well combined. Press mixture into the bottom of lined baking dish. Place in freezer for about 1 hour to set.
    Make the crumbled topping - In a small bowl or the food processor, add the Oreo cookies and pulse into large crumbs. Add the softened butter and mix gently with a fork or your hands to make pea-sized pieces stick together. Scoop out 2 tablespoons of the mixture into a small bowl and set aside. Pour freeze-dried strawberry powder (or strawberry jello powder) over the remaining crumbs and continue pinching the pieces together. Add more softened butter if needed for mixture to stick to the cookies. Set aside and place in the freezer to set.
    Assemble - Remove vanilla ice cream and strawberry sorbet from freezer to soften. When ready, scoop around 2 cups of vanilla ice cream over the cookie crust and spread evenly using an offset spatula.
    Place pan in freezer to harden slightly (about 10 - 20 minutes).

  • Next, spread the sorbet over the vanilla ice cream layer evenly. Again, place pan in freezer for 10 minutes if needed. Add the final layer of vanilla ice cream spreading evenly.
    Sprinkle the reserved Oreo cookie crumbs over the top. Next remove the strawberry cookie crumbs from the freezer and crumble evenly over the bars. Place in the freezer for 3-4 hours or overnight.
    Lift out of pan using the parchment paper overhang . Using a sharp knife, cut into square rectangles. Store bars in freezer until ready to serve.

  • To make the strawberry powder, pulverize the freeze dried strawberries using a food processor, mortar and pestle, or plastic bag and rolling pin. We want the powder to be fine. Around 1 ounce of freeze dried strawberries will yield 3 tablespoons of powder.

    *If you can't find strawberry sorbet, you can use strawberry ice cream and blend with 1 - 1 1/2 cups of frozen strawberries.

    ***To ensure even layers of the ice cream, place the pan back in the freezer for about 10 minutes after adding each layer.


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