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Oreo celebrates 100th birthday

Oreo celebrates 100th birthday

Posted: Wednesday, March 7, 2012 7:48 am

Those who eat Oreo cookies have their own way of eating them.
Some eat them whole after dunking them in milk, some give them a twist and eat them half at a time and others twist them apart and eat all the creamy filling first.
There are many ways to eat the beloved Oreo cookie, which turns 100 years old today.
To celebrate, the makers of Oreo has been offering a site ( where Oreo lovers can share their unique Oreo moments, play classic games with an Oreo twist and find new recipes to try using the Oreo cookie.
Oreo Birthday Cupcake Cake

1 package (2-layer size) chocolate cake mix
24  Oreo cookies
1 chewy fruit snack roll
1 tub (12 ounces) Cool Whip Whipped Topping, thawed
2 tablespoons multi-colored sprinkles

Heat oven to 350 degrees.
Prepare cake batter and bake as directed on package for 24 cupcakes, placing 1 cookie in each paper-lined muffin cup before covering with batter. Cool completely.
Meanwhile, cut fruit snack lengthwise into thirds. Wind each strip, in spiral fashion, around separate wooden spoon to form spiral. Place in shallow pan; freeze 10 minutes.
Remove cupcakes from paper liners just before serving. Arrange 12 cupcakes in circle on large plate; cover with 3 cups Cool Whip and remaining cupcakes, top-sides down. Spoon remaining Cool Whip onto center of cupcake stack; top with sprinkles. Carefully slide fruit snack spirals from spoons; use to garnish dessert.
Serve immediately.
Oreo Cheesecake Bites
36 Oreo cookies, divided
1/2 cup butter or margarine, divided
4 packages (8 ounces each) Philadelphia Cream Cheese, softened
1 cup sugar
1 cup Breakstone’s or Knudsen Sour Cream
1 teaspoon vanilla
4 eggs
4 squares Baker’s Semi-Sweet Chocolate

Heat oven to 325 degrees.
Line 13×9-inch baking pan with foil, with ends extending over sides. Finely crush 24 cookies.
Melt 1/4 cup butter; mix with crumbs. Press onto bottom of prepared pan.
Beat cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating after each just until blended.
Chop remaining cookies. Gently stir into batter; pour over crust.
Bake 45 minutes or until center is almost set. Cool. Meanwhile, microwave chocolate and remaining butter in microwaveable bowl on high 1 minutes; stir until smooth.
Cool slightly; spread over top of cheesecake. Refrigerate 4 hours.
Use foil handles to lift cheesecake from pan before cutting to serve.

Published in The Messenger 3.6.12