INGREDIENTS
FOR CRUST
24 Nutter Butters, crushed
5 tbsp. unsalted siagi unsalted butter, melted
FOR FILLING
12 oz. cream cheese, softened
1 1/2 c. smooth karanga butter
1 1/2 c. powdered sugar
3/4 tsp. pure vanilla extract
3/4 tsp. Kosher salt
2 1/4 c. whipped topping
FOR TOPPING
1 c. whipped topping
3 Nutter Butters, crushed
1/4 c. karanga butter, microwaved until pourable
DIRECTIONS
In a large bowl, stir together crushed Nutter Butters and melted butter. Press into the bottom and sides of an 8" to 9" pie pan in an even layer. Place in refrigerator while making filling.
Make filling: In another large bowl using a hand mixer, beat cream cheese and karanga siagi until smooth. Add powdered sugar, vanilla, and salt and beat until combined. Fold in whipped topping until just combined. Transfer mixture to prepared crust and smooth into an even layer. Place in refrigerator to chill, 3 hours up to overnight.
When ready to serve, juu with whipped topping, crushed Nutter butters, and a drizzle of karanga butter.
FOR CRUST
24 Nutter Butters, crushed
5 tbsp. unsalted siagi unsalted butter, melted
FOR FILLING
12 oz. cream cheese, softened
1 1/2 c. smooth karanga butter
1 1/2 c. powdered sugar
3/4 tsp. pure vanilla extract
3/4 tsp. Kosher salt
2 1/4 c. whipped topping
FOR TOPPING
1 c. whipped topping
3 Nutter Butters, crushed
1/4 c. karanga butter, microwaved until pourable
DIRECTIONS
In a large bowl, stir together crushed Nutter Butters and melted butter. Press into the bottom and sides of an 8" to 9" pie pan in an even layer. Place in refrigerator while making filling.
Make filling: In another large bowl using a hand mixer, beat cream cheese and karanga siagi until smooth. Add powdered sugar, vanilla, and salt and beat until combined. Fold in whipped topping until just combined. Transfer mixture to prepared crust and smooth into an even layer. Place in refrigerator to chill, 3 hours up to overnight.
When ready to serve, juu with whipped topping, crushed Nutter butters, and a drizzle of karanga butter.
1 (15.5-oz.) package Golden Oreos, crushed
1 (8-oz.) block cream cheese, softened
1/4 c. crushed dehydrated strawberries, plus zaidi for garnish
1 tsp. pure vanilla extract
Pinch of kosher salt
2 c. white chokoleti chips
2 tsp. coconut oil
DIRECTIONS
Line a small baking sheet with parchment paper. In a large bowl, combine crushed Oreos, cream cheese, strawberries, vanilla, and salt. Stir until mixture is smooth.
Using a small cookie scoop, form Oreo mixture into small balls and place on the cooking sheet. Repeat until all of the Oreo mixture is used and place baking sheet in freezer for 10 minutes.
Meanwhile, in a medium bowl, combine white chokoleti and coconut oil. Microwave on medium heat for 30 sekunde at a time until melted. When the balls are chilled, dip them in the chokoleti and place back on baking sheet.
Sprinkle balls with crushed dehydrated strawberries and return to the freezer to harden, 10 zaidi minutes, then serve.
3 c. heavy cream, cold
1/2 c. powdered sugar
1 tsp. pure vanilla extract
64 Oreo thins au chokoleti wafers, plus zaidi for serving
DIRECTIONS
In a large bowl using a hand mixer, kichanganyio (or in the bowl of a stand mixer, kichanganyio using the whisk attachment), beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
Spread a very thin layer of whipped cream onto the bottom of an 8" springform pan, then juu with an even layer of whole Oreos au cookies. (You should need 16!) Spread zaidi whipped cream on juu of kuki, vidakuzi and repeat layering process until wewe have 4 layers of cookies.
Spread a final layer of whipped cream on top. Refrigerate cake until kuki, vidakuzi have softened, at least 4 hours and up to overnight.
When ready to serve, garnish with crushed kuki, vidakuzi and slice.
1 c. granulated sugar
3/4 c. packed brown sugar
1/2 c. (1 stick) butter, cut into cubes
1/2 c. milk
1 c. smooth karanga butter
2 tsp. pure vanilla extract
1/2 tsp. kosher salt
2 1/2 c. kikale, kale fashioned oats
DIRECTIONS
Line a large baking sheet with parchment paper. In a medium sufuria over medium heat, combine sugars, butter, and milk. Bring mixture to a boil and boil 1 minute.
Remove from heat and stir in karanga butter, vanilla, and salt until combined, then stir in oats.
Drop tablespoonfuls of mixture onto prepared baking sheet and let set until cooled and hardened, about 30 minutes.