Patricia and I have fallen behind on posting lately, but I’m ready to jump back in! Scott and I recently bought and moved into our new house. And no surprise, one of my favorite rooms is the kitchen. I’ve been cooking whenever I have time, but this is the first chance I’ve had to sit down and post about it.
Ever since my friend Beth took me to this little French place that makes fabulous mini desserts, I have been a bit obsessed with making my own mini things. I promised Scott a Valentine’s treat, and he requested something with Oreos. So I found a recipe for Cookies and Cream pie, and modified it to make little individual pies. They are not as fancy as the French desserts, but I hope he likes them!
1 pkg Oreo Cookies
1/4 cup butter or margarine, melted
1-1/2 cups cold milk
2 pkg. (4-serving size each) Vanilla Flavor Instant Pudding
8 oz. Cool Whip, thawed
Finely crush 24 of the cookies; mix with butter. Press a heaping tablespoonful onto bottom of 16 cupcake liners.
Chop 12 cookies; set aside. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping until well blended. Stir in chopped cookies. Spoon about 1/4 cup into each cupcake liner.
Refrigerate 4 hours or until set. Store any leftovers in refrigerator.
I took the remaining Oreos – split them and removed the filling. Then I cut them into hearts with a small heart shaped cookie cutter. Then I put one on top of each mini pie.