We have scoured the internet to find these delectable Oreo food recipes to share with you because our love for this biscuit is such that we want to boast about it and they not only look good but taste as amazing as they look! So stop drooling and start baking these desserts!

OREO CREAM CHEESE WAFFLES

Preparation time: 30 Minutes

INGREDIENTS

FOR THE WAFFLES:

• 2 c. all-purpose flour
• 1/2 c. sugar
• 1 tbsp. baking powder
• 2 tbsp. cocoa powder
• 1 tsp. salt
• 2 eggs
• 1 1/2 c. milk
• 8 tbsp. butter, melted
• 20 Oreo cookies, crushed

FOR THE CHEESECAKE CREAM:

• 8 oz. cream cheese, softened
• 1 c. heavy cream
• 1/2 c. powdered sugar
• 8 Oreo cookies, roughly chopped
• Whipped cream for topping

DIRECTIONS

• Preheat waffle iron. In large bowl, mix flour, sugar, baking powder, cocoa powder and salt until well mixed. Add in eggs, milk and melted butter and stir until combined. Fold in crushed Oreos.
• Grease waffle iron (if waffle iron requires it). Pour about 1/3 cup batter onto waffle iron and cook according to manufacturer’s instructions. Repeat with remaining batter. Set waffles aside.
• In medium bowl, beat softened cream cheese until smooth. Pour in heavy cream and add powdered sugar, and beat until soft peaks form.
• Spread one waffle with cheesecake filling, then top with another waffle. (Repeat with other waffles.) Top each stack with chopped Oreos and whipped cream and serve immediately.

OREO COOKIE ROLLS

YIELD: 18

DOUGH
1 cup whole milk
5 tablespoons unsalted butter, softened
1/3 cup granulated sugar
2 1/4 teaspoon (1 packet) active dry yeast
4 cups all-purpose flour, plus more for rolling
1 teaspoon salt
1 egg

Note: The Oreo flavor in these could have been stronger. I think I would sprinkle a few more cookie pieces on top instead of crumbs.

PREPARE THE DOUGH:

• Heat milk and butter in a small heatproof bowl in the microwave until warm. Stir in sugar.
• Transfer milk mixture to the bowl of a stand mixer fitted with the paddle attachment.
• Sprinkle yeast on top of warm milk mixture and let rest for 2 minutes. Gently stir together.  (Note: temperature of liquid should between 100-110 degrees when using Fleischmann’s and between 120-130 degrees for Red Star active dry yeast.)
• Add 3 cups of the flour, salt and egg and mix on low until combined.
• Switch to the mixer’s dough hook. Add remaining cup of flour and knead dough for a few minutes until it pulls away from the bowl. If needed, add another tablespoon of flour to help all the dough completely pull away from the sides of the bowl.
• Spray a medium bowl with non-stick spray.
• Remove dough from mixing bowl. Knead dough a couple of times by hand and then shape into a ball. Place in coated bowl and turn over to coat each side.
• Cover bowl with plastic wrap or a clean towel and let rise in a warm spot for 2 to 2 1/2 hours or until the dough doubles in size. If dough reaches top of the bowl, punch down.

FOR THE FILLING:

Filling:  sprinkle 2 tablespoons cocoa powder and 10 chopped Oreo cookies on the rolled dough.

Icing: Follow the instructions for the cream cheese icing variation and then sprinkle more cookie pieces and crumbs on top… about 4.

OREO FUDGE

YIELD: 16-32 Squares

Ingredients

• 1 (14 oz) can sweetened condensed milk
• 18 oz high quality white chocolate chips (approximately 1½ bags or 3 cups)
• 3 cups Oreos, roughly chopped (approximately 20 Oreos)
• Optional: ⅛ tsp salt

Instructions

• Prepare an 8×8-inch pan with wax or parchment paper that comes up the sides of the pan so you can pull out the whole slab of fudge once it sets.
• Melt the white chocolate chips with the sweetened condensed milk (and salt – optional) in a saucepan over medium-low heat.
• Stir in the chopped Oreo cookies, saving a few pieces to press into the top.
• Pour mixture into prepared pan. Quickly spread fudge evenly with a spatula. Press extra chopped Oreo cookies on top. Let rest at room temperature until set. (Refrigerating the fudge will help it set faster.)
• Pull the fudge slab out of the pan using the edges of the parchment paper. Using a warm, dry knife, cut squares. Store at room temperature in an airtight container for 5 to 7 days.

Whether you are on team cookie or team cream, these desserts are absolutely easy to create and you can do so within minutes. They will become a household staple to family, friends and especially kids to relish in!

(source:https://za.pinterest.com/pin/385831893060208440/, http://www.bakerella.com/oreo-cookie-rolls/http://www.dessertnowdinnerlater.com/oreo-fudge/https://za.pinterest.com/pin/385831893060208440/