The Grey Stuff

Recipe Adapted from The Disney Diner

INGREDIENTS
2, 3.3 ounce packages, instant white chocolate pudding
1 1/2 cups whole milk
1/2 cup heavy cream
1, 14.3 oz package Oreos (regular)
3 tablespoons instant chocolate pudding mix
1, 16 oz tub Cool Whip

DIRECTIONS
In a large bowl, whisk together the heavy cream and whole milk. Add the packages of instant white chocolate pudding. Whisk it together, and place in the refrigerator to set, about 10 - 15 minutes.

While the pudding is setting, place Oreos in a food processor, and blend until fine. Set aside 1/3 cup of the crushed Oreos.

Remove the pudding from refrigerator. Add the crushed Oreos to the white chocolate pudding, and mix in the 3 tablespoons of chocolate pudding mix. Gently fold in the Cool Whip, and voilà! The Grey Stuff!

To Serve: The Red Rose Tavern in Disneyland served their version of The Grey Stuff over a lemon shortbread cookie, red velvet cupcake, topped with a fresh raspberry. It was freaking delicious. I didn't have the patience to make lemon shortbread cookies, so I made red velvet cupcakes, topped with raspberries, and then I piped The Grey Stuff using a Wilton 1M tip, and topped with pearl sprinkles. I totally forgot to sprinkle some crushed Oreo on top, but you should.

Midnight Cookies 'n' Cream Ice Cream

Inspired by Chocolate Midnight Cookies
by Häagen-Dasz in Downtown Disney
Recipe Adapted from Jeni's Splendid Ice Creams

INGREDIENTS
1 cup whole milk
1 tablespoon plus 1 teaspoon cornstarch
2 ounces unsweetened chocolate (100% cacoa)
1 1/4 cups heavy cream
1 cup evaporated milk
2/3 cup sugar
2 tablespoons light corn syrup
1/3 cup unsweetened cocoa powder
1/4 teaspoon fine sea salt
5 ounces crushed Oreo Cookies

DIRECTIONS
Combine 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.
Chop the chocolate and place it in a medium bowl.
Fill a large bowl with ice and water.
Combine the remaining milk, cream, evaporated milk, sugar, and corn syrup in a 4-quart saucepan, and bring to a rolling boil over medium-high heat. Add the cocoa, whisking until it is incorporated, and continue to boil for 4 minutes.
Remove the pan from the heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat.
Gradually whisk the hot milk mixture into the chocolate. Add the salt and whisk until the chocolate is melted.
Pour the mixture into a 1-gallon resealable plastic freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until the mixture is chilled through, about 30 minutes.
Pour the ice cream base into the ice cream maker and process until thick and creamy per the machine’s instructions.
Gently stir in crushed Oreo Cookies, place in a quart sized container, topped with parchment paper before regular lid, and then freeze for a minimum of 3 hours in the freezer.
Scoop, and serve to all your favorite people.

The first time I took my niece, Peggy, to Disneyland, all she wanted for a snack, all day, was ice cream. And I just kept forgetting to take her to get some- there are waaaay better things to eat in the land of happiness than ice cream. So after our first day, while walking through Downtown Disney on our way back to the room, she noticed the Häagen-Dasz and reminded me that all she wanted was ice cream. So we made that quick pit stop. She was kind of being a butthead, didn't know what she wanted, so I chose for her. And I chose the first ice cream that I saw an advertisement for and that is what she got. She kind of pouted a little bit, and then she got the ice cream. And good heck, was it good! So, as I was making ice cream this last week, my facebook kept popping up that a year ago I was in Disneyland. Which made me crave this ice cream, so I made it happen! This is seriously SO good! You should definitely make it today!

Peanut Butter Oreo Icebox Cake

adapted from recipes by Cookies & Cups and Taste of Home

INGREDIENTS

2 packages Oreos

milk

12 ounces cream cheese, softened

1 cup CREAMY peanut butter

1.5 cups powdered sugar

12 oz tub Cool Whip

1 package instant chocolate fudge pudding mix

1 package Reeses Minis

DIRECTIONS

Prepare pudding according to package directions. Set aside.

In a mixer, beat the cream cheese, peanut butter, and powdered sugar until smooth. Carefully fold in the tub of cool whip. Set aside.

Pour some milk into a small bowl. Then give each Oreo a quick dip. We don't want to soak them, but we want to at least fully immerse them.

Then lay the Oreos flat, in a 13x9 pan until bottom is covered.

Once you have a layer of Oreos, spread half of the peanut butter mixture on top of the Oreos.

Repeat Oreo process. Top this Oreo layer with prepared chocolate fudge pudding, and some of the reeses minis, at your discretion.

Repeat Oreo process, and spread remaining peanut butter mixture on top. 

Garnish with crumbled Oreo cookies, and Mini Reeses Peanut Butter Cups.

Cover, and chill for at least 6 hours before serving. So the Oreos have plenty of time to soften up.

Oreo Icebox Cake

adapted from Cookies & Cups

INGREDIENTS
1- 4.2oz package Cookies & Cream Pudding Mix
2- 12 oz tubs, Cool Whip, thawed
2 packages Oreos*
Milk
Chocolate Syrup (optional)

DIRECTIONS
Prepare Cookies & Cream Pudding according to package directions. Set aside.
While the pudding is setting, pour some milk into a bowl.
Give each Oreo a quick dip. We don't want to soak them, but we want to at least fully immerse them.
Then lay the oreos flat, in a 13x9 pan until bottom is covered.
Spread one tub of Cool Whip over the Oreo layer, make sure it is even and pretty.
Repeat Oreo process, but this time, top Oreos with your prepared Cookies & Cream Pudding.
Repeat, but with second tub of Cool Whip.
Crumble extra Oreo Cookies on top.
Cover, and chill for at least 6 hours, or overnight.
When serving, you can make it extra chocolatey and decadent by drizzling chocolate syrup on top.

*You can use any kind of Oreo you want, we had the regular kind at my house, but Double Stuff would probably make this even more awesome.

The original recipe just used the Cool Whip, but I decided to replace one layer with the Cookies & Cream pudding, because I'm a classy lady, and I wanted to make it a little more Oreo-y. Also, I dipped my cookies in Lactaid, because I'm lactose intolerant, and later found out that Cool Whip now has dairy in it… but to make it a completely "lactose-free" dessert you can use TruWhip, along with replacing the milk with Lactaid. The pudding mix, and the Oreos are lactose-free ingredients. :]

Oreo Cheesecake Cookies

adapted from multiplydelicious on TastyKitchen

INGREDIENTS

1/2 cup unsalted butter, room temperature
3 ounces cream cheese, room temperature
1 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
½ cups mini chocolate chips
1 cup Oreo Cookie crumbs
½ cups white chocolate chips, melted (optional)

DIRECTIONS
Preheat oven to 375 degrees and line two baking sheets with parchment paper. Set aside.

In a mixer, cream together the butter and cream cheese until well combined.

Add the sugar and vanilla and mix until ingredients are light and fluffy.

Slowly incorporate the flour. Fold in the mini chocolate chips.

Scoop the dough into 1″ balls, and roll in Oreo cookie crumbs so cookie is covered. Place covered cookie balls onto the prepared baking sheet.

Bake for 12 to 15 minutes, or until the edges are golden and the tops are slightly puffed.

Cool on the pan for two minutes before transferring to a wire rack to cool. Once cool, drizzle cookies with melted white chocolate. Enjoy!