OREO TRIFLE IS A VERY RICH DESSERT THAT IS EASY TO MAKE AND SIMPLE DELECTABLE TO TASTE.
INGREDIENTS REQUIRED FOR MAKING OREO TRIFLE
1 lb Oreo sandwich cookies (3 sleeves)
8 ounces of cream cheese, room temperature and softened
1/2 teaspoon of pure vanilla extractor
1 lb Oreo sandwich cookies (3 sleeves)
8 ounces of cream cheese, room temperature and softened
1/2 teaspoon of pure vanilla extractor
1 teaspoon mint extract,
1 lb milk chocolate
1/2 lb white chocolate for drizzling
METHOD FOR MAKING OREO TRIFLE
In a bowl Using a blender , grind the oreo cookies into a fine powder.
Now using an electric mixer, blend together the cookie powder, the softened cream cheese and vanilla extract until all ingredients are well mixed (there should be no white traces of cream cheese).
Now Roll this prepared dough into small balls and place on wax-lined cookie sheet.
Refrigerate for about 1 hour.
Line two cookie sheets with wax paper.
In a double-boiler, melt the milk chocolate. Now dip the prepared balls into the melted chocolate mixture and coat thoroughly.
Using a slotted spoon, lift balls out of chocolate and let excess chocolate drip off.
Place on wax-paper-lined cookie sheet.
In separate double boiler, melt the white chocolate.
Using a fork, drizzle white chocolate over balls.
Let cool.
Store in airtight container, in refrigerator.
1 lb milk chocolate
1/2 lb white chocolate for drizzling
METHOD FOR MAKING OREO TRIFLE
In a bowl Using a blender , grind the oreo cookies into a fine powder.
Now using an electric mixer, blend together the cookie powder, the softened cream cheese and vanilla extract until all ingredients are well mixed (there should be no white traces of cream cheese).
Now Roll this prepared dough into small balls and place on wax-lined cookie sheet.
Refrigerate for about 1 hour.
Line two cookie sheets with wax paper.
In a double-boiler, melt the milk chocolate. Now dip the prepared balls into the melted chocolate mixture and coat thoroughly.
Using a slotted spoon, lift balls out of chocolate and let excess chocolate drip off.
Place on wax-paper-lined cookie sheet.
In separate double boiler, melt the white chocolate.
Using a fork, drizzle white chocolate over balls.
Let cool.
Store in airtight container, in refrigerator.
