Best 12 Cookies And Cream Cake Recipes

COOKIES-AND-CREAM CAKE

Steps:

• In a large bowl, combine the cake mix, water, oil and egg whites; beat on low speed for 30 seconds. Beat on high for 2 minutes. Gently fold in crushed cookies. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, beat the shortening, sugar, milk and vanilla in another large bowl until smooth. Spread frosting between layers and over top and sides of cake. If desired, decorate the top with whole cookies and the sides with crushed cookies.

COOKIES-AND-CREAM ICE CREAM CAKE

Steps:

• Cut cake into 1/3-inch-thick slices. Halve each slice diagonally, forming triangles. Cover bottom of 9-inch-diameter springform pan with cake by arranging some triangles, points facing in, around edge of pan. Fill in center with more triangles; then cut additional pieces to fill in any spaces. Spread half of ice cream over cake. Freeze until firm, about 1 hour.
• Stir fudge sauce, chocolate chips and 1/4 cup water in heavy medium saucepan over medium-low heat until melted and smooth. Cool to just barely lukewarm. Spread half of fudge sauce over ice cream. Sprinkle with cookies. Top with enough remaining cake slices to cover. Spread remaining ice cream over. Freeze 1 hour.
• Stir remaining fudge sauce over medium-low heat until barely lukewarm. Pour sauce over ice cream, spreading to edge. Freeze at least 6 hours or overnight.
• Beat cream and sugar in medium bowl to peaks. Run knife around pan sides to loosen cake. Release pan sides. Spread whipped cream around sides (not top) of cake. (Can be made 1 day ahead. Freeze.) Arrange candies and candles atop.

OREO™ COOKIES AND CREAM PANCAKE CAKE

Steps:

• In medium bowl, stir together Bisquick mix, 1 cup milk and egg with whisk until well blended. Slowly stir in 1 cup chopped sandwich cookies.
• Heat griddle or skillet over medium-high heat (375°F). Grease with butter if necessary (or spray with cooking spray before heating). For each pancake, pour about 1/3 cup batter onto hot griddle. Cook about 3 minutes or until edges are dry and bubbles form on top. Turn; cook other side until golden brown. This should make about 5 medium-size pancakes.
• In small bowl, stir together powdered sugar and 2 tablespoons milk.
• To assemble, place 1 pancake on cake stand or plate. Drizzle with about 2 tablespoons powdered sugar mixture. Top with 1 tablespoon chopped sandwich cookies. Repeat layers with remaining pancakes and filling ingredients.

COOKIES AND CREAM POKE CAKE RECIPE BY TASTY

Steps:

• Using the back of a wooden spoon, poke at least 3 rows of 4 holes in the cooked cake, making 12 holes total.
• In a large bowl, add the packet of cookies and cream pudding mix and the milk and whisk until there are no lumps. Add the whipped topping and the crushed chocolate cookies. Stir until well-combined and set aside.
• Pour the sweetened condensed milk over the cake and let settle into the holes for about 10 minutes. Some of the mixture will still stay on top, which is okay.
• Spread the pudding mixture mixture and smooth it out evenly. Sprinkle extra crushed cookies on top. Chill the cake for at least 3 hours or up to overnight.
• Enjoy!

COOKIES AND CREAM CAKE

Steps:

• Heat oven to 350°F. Grease and flour bottom and side of 8- or 9-inch round cake pan. In large bowl, beat all cake ingredients except cookies with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Stir in cookies. Pour into pan.
• Bake 30 to 35 minutes or until cake springs back when touched lightly in center. Cool 10 minutes. Remove cake from pan to cooling rack. Cool completely, about 1 hour.
• In chilled medium bowl, beat whipped cream ingredients with electric mixer on high speed until stiff peaks form. Spread whipped cream over cake. Garnish with additional cookies if desired.

NEELY'S COOKIES AND CREAM CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Spray 2 (9-inch) cake pans with cooking spray and dust with flour.
• In a large bowl, using a hand-held mixer, combine the flour, cocoa, sugar, baking powder, baking soda, and salt. Add the eggs and egg yolk, 1 at a time, and beat until well mixed, then add in the melted butter and combine. Next, add the buttermilk and beat until smooth, about 2 to 3 minutes. Add in the crumbled cookies and beat until incorporated.
• Pour the batter evenly into the cake pans and bake until a toothpick inserted in the center of the cake comes out clean, about 30 to 35 minutes. Remove from the oven and cool, on a rack, in the pans for 5 minutes. Turn the cakes out onto a rack and let cool completely. Frost with Cookies and Cream Cheese Icing and serve.
• In a large bowl with an electric mixer, blend the butter and cream cheese until smooth, about 3 minutes. Add the salt and vanilla. Add in the confectioners' sugar, 1/2 cup at a time, until smooth. Beat in the crumbled cookies. Frost the chocolate cookie cake when the cake has cooled.

COOKIES AND CREAM CAKE

Steps:

• Process cookies in a food processor, and process until they are crumbs.
• (I've even put the cookies in a ziploc bag and pounded them with a rolling pin-- very theraputic) You should have about 2 1/4 cups of crumbs.
• Preheat oven to 350°.
• Grease 2- 9 inch pans with shortening, and dust with flour.
• Mix cake mix, water, oil, and eggs in a large mixing bowl, using an electric mixer, on low speed for 1 minute.
• Scrape down sides of bowl, increase speed to medium, and beat for 2 more minutes.
• Fold in 1 cup of the cookie crumbs.
• Divide the batter between the 2 pans,and bake for 25-30 minutes, until it tests done.
• When cakes are done, cool in pans on racks for 10 minutes.
• Then invert each cake onto a rack, turning right side-up to cool.
• Cool completely.
• Beat the whipping cream on high speed until it forms stiff peaks, about 4 minutes or so.
• Gently fold in 1 cup of the cookie crumbs.
• Chill until cake is completely cooled.
• Here you can do either 2 or 4 layers.
• For 2, leave cake layers as is, and frost between the two layers, and top and sides of cakes.
• For 4 layers, use a serrated knife and slice each cake into 2 layers.
• Frost between each layer, and top and sides of cakes.
• Sprinkle remaining cookie crumbs on top of frosted cake.
• Store cake in fridge, covered for up to 5 days.

COOKIES AND PEPPERMINT ICE CREAM CAKE

Steps:

• In batches of 5 cookies at a time, pulverize the cookies in a blender until fine. Set the last batch of 5 crumbled cookies aside; place the remaining cookies into the bottom of a 9x13-inch pan, and smooth into a crust.
• Melt butter in a saucepan over low heat, and stir in the confectioners' sugar, cocoa, and vegetable oil into a smooth mixture. Pour in the beaten eggs, and whisk constantly until the mixture is hot (do not boil) and thickened to a fudgy consistency, about 5 minutes. Pour the thickened fudge over the crushed cookie crust, smooth into a layer, and freeze cake at least 30 minutes.
• Set the peppermint ice cream out to soften for about 10 minutes. Cut the softened ice cream into slices, and place the ice cream slices over the fudge filling. Smooth the ice cream out into an even layer, and sprinkle reserved crushed cookies on top for garnish. Freeze the dessert for 1 to 2 hours before serving.

COOKIES AND CREAM CAKE RECIPE - (4.1/5)

Steps:

• Cake: Grease and flour two or three 8″ pans. 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. 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. Mix well. Fold in crushed Oreos until well blended & frost cooled cake. Refrigerate cake until ready to serve and refrigerate any leftovers. •Cake may be baked in a 13 × 9 inch pan or you can even make cupcakes; change the baking time according to the package instructions or your recipe.

COOKIES AND CREAM MUG CAKE RECIPE - (4/5)

Steps:

• Combine white chocolate and 3 tablespoons of milk (reserving the final tablespoon) into an oversized microwaveable mug. Microwave for about 30 seconds. Stir with a fork until chocolate is melted. Chocolate should melt, but it may not be completely smooth. Microwave for another 20 seconds and stir again. Chocolate should be thickened and completely melted and smooth. Add in flour and baking powder. Stir with a small whisk until batter is smooth. It will be quite thick. Add in the additional 1 tbsp milk and stir again. This will loosen the batter. Add in two Oreos. Using fork, smash Oreos into mug. Continue to mash oreos into the batter until only small chunks remain. Microwave for approximately 1 minute. Top of cake should be dry. You can pry edges of cake to check inside of cake with a fork, to make sure it is done cooking. Let cake cool completely in mug so that it sets before eating (about 20 minutes).

COOKIES AND CREAM CAKE

Steps:

• In a large mixing bowl, combine cake mix, water, oil, and egg whites.
• Beat on low speed until moistened; beat on high for 2 minutes.
• Gently fold in the crushed cookies.
• Pour into 2 greased and floured 8-inch round cake pans.
• Bake at 350° for 30 minutes or until tests done.
• Cool for 10 minutes; remove from pans to wire rack to cool completely.
• In a mixing bowl, beat sugar, shortening, milk, and vanilla until smooth.
• Frost cake.

COOKIES AND CREAM ICE CREAM CAKE RECIPE - (4.4/5)

Steps:

• Line a loaf pan that is the same size as the pound cake being used with wax paper. Slice the pound cake length-wise into 3 equal layers. Place a layer of the cake in the bottom of the wax paper lined loaf pan. Spread about one third of the ice cream, slightly softened, over the cake. Sprinkle a layer of crushed Oreos/chocolate cream-filled cookies over the ice cream; gently press into the ice cream. Repeat sequence twice more until you've built 3 layers of each Gently press a layer of wax paper over ice cream cake to seal. Cover with plastic wrap and place in freezer until firm. Optional: When ready to serve, top with layer of whipped cream, and more crushed Oreos/chocolate cream-filled cookies. Cut into slices and enjoy!