Description
Playful, no-bake dessert bites made from crushed Oreo cookies and their creamy filling, rolled into sushi-style slices. Quick to assemble, crowd-pleasing, and perfect for parties or a fun snack.
Ingredients
- Oreo sandwich cookies, 24 pieces
- Oreo cream filling, reserved from the cookies (used to spread as the filling)
Instructions
- Prepare your equipment, get a food processor or a zip-top bag and rolling pin ready.
- Separate the Oreo cookies, scraping and reserving the cream filling for later.
- Crush the cookie wafers into fine crumbs using a food processor or by placing them in a zip-top bag and pounding with a rolling pin.
- Press the crushed cookies into a pliable dough, adding a teaspoon of reserved cream if needed to help bind the crumbs together.
- Lay a sheet of plastic wrap on a clean surface and spread the cookie dough into a thin rectangle about 8 by 6 inches.
- Evenly spread the reserved Oreo cream filling across the cookie rectangle in a thin layer, leaving a small margin at the edge.
- Using the plastic wrap to help, roll the rectangle tightly into a sushi-style log and twist the ends to seal.
- Chill the log in the refrigerator for 15 to 20 minutes to firm up.
- Unwrap the chilled log and slice into 12 even pieces with a sharp knife, wiping the blade between cuts for clean edges.
- Arrange on a platter, garnish as desired, and serve immediately.
Notes
- Chilling the roll before slicing helps achieve clean, shape-holding pieces.
- If you do not have a food processor, crush the cookies in a sealed bag with a rolling pin until very fine.
- Wipe the knife between cuts for neat slices and less crumbling.
Nutrition
- Serving Size: 1 serving (about 2 sushi pieces, approx 1/6 of recipe)
- Calories: 210 kcal
- Sugar: 19 g
- Sodium: 180 mg
- Fat: 9.2 g
- Saturated Fat: 2.8 g
- Unsaturated Fat: 6.4 g
- Trans Fat: 0 g
- Carbohydrates: 33.2 g
- Fiber: 1.6 g
- Protein: 2 g
- Cholesterol: 0 mg