Two Ingredient Oreo Dessert

I'm going to start with a disclaimer: yes, it is technically 2 ingredients BUT I usually make it 4. 

Don't come after me for the extra ingredients on the list - you don't HAVE to add them. It will just be a smidge better if you do. 

Now that is out of the way - looking for the easiest dessert in the history of the world? This one is top of the list. I have yet to meet anyone who doesn't love it. (Except for those who don't like Oreos but...really...they're already wrong so what are you gonna do?)

You just need a few minutes to put this together and then it needs to sit for a couple of hours - up to overnight. Easy peasy. 

Two Ingredient Oreo Dessert

Ingredients

1 bag of Oreo Thins (or regular Oreos will also work)

1 container of Cool Whip (or ~3 cups whipped cream, whipped)

*Note - I use a little vanilla extract and sprinkle of sugar if I use whipped cream - thus the 4 ingredients*

Directions

Place a little line of Cool Whip (or whipped cream) down on the tray (Like THIS ONE) you intend to serve the dessert on. This will be what holds the cookies up but does not need to be thick. 

Take one Oreo and spread about a tsp of Cool Whip (or whipped cream) on top. Squish another Oreo on it. Continue until you have a stack of about 5 cookies. Place the cookies onto the prepared tray. 

Continue with all of the cookies. I make two lines of cookies (see photo below)

You can also layer these up in stacks of 3 or 4 cookies in individual jars for an alternative way to serve. 

When all the cookies are used up, spread the remaining Cool Whip (or whipped cream) over the top and sides of the cookie logs. 

Sprinkle any crumbs from the package on top (or keep one cookie and crumble it up).

*Boom* Done. 

Cover and put in the fridge for a couple of hours, up to overnight, so the cookies can soften.

When ready to eat, simply slice on a slight angle and serve. FYI - you CAN cut it straight across you just won't get the pretty cross section of the cookies like you see here. 

The Oreos soften and it's like cutting cake. 

Want to get fancy? Drizzle with a little chocolate sauce. 

I use the Oreo thins because they soften quicker and this is often my last-minute go to dessert so I don't have time to let it sit as long as it should. Regular Oreos will work fine, as will almost any type of sandwich cookies. See our Maple Cookie version HERE.  

Add cocoa powder to the Cool Whip/whipped cream for a more chocolatey version. Use a flavored sandwich cookie for even more options. 

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Lime Cake (Dairy Free)

 

This tangy lime cake is one of those desserts you need, you just don't know it yet. 

It is delightfully different than the usual chocolate, vanilla, or caramel cakes that everyone is used to. I've made it dairy free by using oat milk, vegan butter, and vegan yogurt BUT you can use "regular" milk products for the same result. 

Perfect for the holidays or birthdays and anniversaries OR just because you want a delicious cake. No reason needed. #NoJudgement 

I used 3 - 8 inch pans but you could also make cupcakes or a 9 X 13 - it just means changing the cooking time. 

Lime Cake (Dairy Free)

Ingredients

Cake

1/2 cup vegan butter

1 3/4 cup sugar

3 eggs

1/2 cup vegan yogurt

1 cup oat milk

1/4 cup vegetable oil

2 3/4 cup flour

2 Tbsp cornstarch

2 1/4 tsp baking powder

1 tsp baking soda

pinch salt

juice and zest of 2 limes

Buttercream

1 cup vegan butter

zest of 2 limes

6 - 7 cups icing sugar

oat milk to thin -  about 1 or 2 Tbsp

Extra lime slices for decorating

Directions

Preheat oven to 350. Line 3, 8 inch pans with parchment paper and set aside. 

Beat together butter and sugar until light. Beat in eggs and yogurt until smooth. Slowly beat in milk, oil, and lime juice until well mixed. 

In a separate bowl, stir together flour, cornstarch, baking powder, baking soda, salt, and lime zest. 

Beat dry ingredients into wet ingredients until no flour streaks remain. 

Spread evenly into prepared pans. Bake at 350 until toothpick inserted near center comes out clean, about 15 - 20 minutes. When done, remove from heat and let cool on wire racks for 10 minutes before inverting pans and removing cakes. Let cool completely. 

Prepare buttercream - Beat butter until smooth. Add in the lime zest and 6 cups of icing sugar. Beat until smooth and creamy. Add in a little oat milk at a time, if necessary, to get to spreadable consistency. Add the last cup of icing sugar if it is too runny. Place in fridge until cake is ready to frost. 

While cake and frosting are chilling I like to slice the zested limes and put the slices on paper towel to dry them off to be used for decorating the cake. 

Assemble the cake - place bottom layer of cake on a plate and spread a layer of lime buttercream on top. Repeat with other layers. 

Frost the outside of the cake with the remaining frosting. 

Decorate as desired. I like to use the lime slices. 

Chill until ready to serve. 

The lime flavor shines through in this cake. The crumb is delicate but not fragile. It's a solid cake.

You could slice each layer in half and fill with lime curd for an even MORE limey experience, or add cranberries or white chocolate to change things up and add a more complicated flavor profile. As is, it is a simple,  lovely, bright dessert for any celebration.  

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Cake pans we use - 8" cake pans link 

Need a hand mixer to make things easier? Try this one - Hand Mixer Link