Tuesday, March 6, 2012

Happy B-day, Oreo cookie!

Celebrating its 100th b-day, Oreo cookies certainly were present in everyone's childhood! I myself still enjoy the mini bites till today, far away from being a kid! LOL!
To celebrate such a happy occasion, set your inner kid free and enjoy this classic in a way other than dipped in milk! More recipes on /Oreo Recipes_Nabisco.

what you need


20
 OREO Cookies, finely crushed (about 1-3/4 cups)

1/4
cup butter, melted

3
cups half-and-half

2
 egg yolks

1/2
cup sugar

1/3
cup cornstarch

1
tsp. vanilla

2
Tbsp. butter, cut into small pieces

3
 ripe, but firm bananas, sliced

1
cup thawed COOL WHIP Whipped Topping

 Additional OREO Cookies, for garnish

make it


COMBINE crushed cookies and butter in bowl. Press crumb mixture onto bottom and up side of a 9-inch pie plate. Refrigerate.
ADD half-and-half, egg yolks, sugar and cornstarch to 2-qt. saucepan and whisk until the mixture is smooth and cornstarch is dissolved. Place on medium heat and bring to a simmer, whisking constantly; cook until thickened, about 15 min. Once thick, like pudding, remove from heat and stir in vanilla and 2 Tbsp. butter.
PLACE half of the sliced bananas in the bottom of prepared crust. Top with half of the pudding; repeat layers.
REFRIGERATE 4 hours or until set. Top with COOL WHIP just before serving. Garnish with OREO Cookies.

kraft kitchens tips

SERVING SUGGESTION
Serve with a hot cup of MAXWELL HOUSE Coffee.
TIP
Prepare using 2 pkg. (3.4 oz. each) JELL-O Vanilla Instant Pudding, prepared as directed on package using 2-3/4 cups half-and-half, in place of the homemade custard.

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