Jell-O No Bake Oreo Cookies & Creme 12.6oz
Jell-O No Bake Oreo Dessert Mix allows you to make a yummy no bake pie in 15 minutes without even turning on your oven. Each 12.6 ounce package contains a cookies and cream pie filling mix and chocolate cookie crust mix for more of the taste you love. Simply add milk, and butter to create a delicious, classic cookie pie in minutes with no oven needed! Perfect for holiday gatherings, parties, picnics or just as a regular treat, this dessert is the perfect no bake dessert. This Oreo dessert is sure to please your friends and family with its smooth, velvety texture and rich, creamy flavor. Each enclosed package of ingredients is individually sealed.
Contains: milk, wheat, soy.
Filling Mix: Sugar, Dextrose, Modified Cornstarch, Partially Hydrogenated Palm Kernel Oil, Contains Less Than 2% Of Skim Milk, Natural And Artificial Flavor, Calcium Sulfate, Propylene Glycol Monostearate, Disodium Phosphate, Tetrasodium Pyrophosphate, Mono- And Diglycerides, Acetylated Monoglycerides, Modified Cellulose, Salt, Cellulose Gel, Bha (Preservative). Crust Mix: Unbleached Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate [Vitamin B1], Riboflavin [Vitamin B2], Folic Acid), Sugar, High Oleic Canola And/Or Palm And/Or Canola Oil, Cocoa (Processed With Alkali), High Fructose Corn Syrup, Leavening (Baking Soda And/Or Calcium Phosphate), Salt, Soy Lecithin, Chocolate, Artificial Flavor. Cookies: Sugar, Unbleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate [Vitamin B1], Riboflavin [Vitamin B2], Folic Acid), High Oleic Canola And/Or Palm And/Or Canola Oil, Cocoa (Processed With Alkali), High Fructose Corn Syrup, Leavening (Baking Soda And/Or Calcium Phosphate), Salt, Soy Lecithin, Chocolate, Artificial Flavor.
What you need:4 tbsp. margarine or butter, melted.1-1/3 cups cold milk*.1. Stir crust mix and margarine in 8-inch square dish until crumbs are evenly moistened. Press onto bottom of dish.2. Pour milk into medium bowl. Add filling mix. Beat with mixer on low speed 30 sec., then beat on medium speed 3 min. (Do not underbeat.) Reserve 1/2 cup of the cookie pieces; gently stir remaining into filling until blended. Spoon into crust.3. Top with reserved cookie pieces. (Or for a crunchier topping, sprinkle reserved cookie pieces over chilled dessert just before serving.) Refrigerate 1 hour.4. Dip dish, just to rim, in hot water 30 sec. for easy cutting and serving. Refrigerate any leftovers.*For best results, do not use prepared nonfat dry milk. Filling will have a soft set if made with soy milk.To freeze: prepare as directed. Wrap tightly; freeze up to 2 weeks. Thaw in refrigerator 1 hour before serving.To double recipe: prepare in 13x9-inch pan, using 2 pkg. dessert mix, and doubling margarine and milk.