I’m so excited, and I just can’t hide it! *in my best Jessie Spano voice*…
How do you eat your Oreos? Or, rather, how did your 10-year-old self eat his/her Oreos?
Do you pop them in your mouth just the way they are? Or do you dunk the cookie sandwich in milk first? Or do you separate the top cookie from the cream filling and eat the filling and cookies separately? Or do you separate the top cookie from the cream filling, dunk that in milk, eat it alone, and then proceed to dunk the remaining cookie with the cream filling in milk?
The last one is my method of choice. It’s all very technical, you know.
Oreos were not a HUGE part of my childhood (thanks to my health-conscious parents), but they are definitely a fond, nostalgic memory for me. They were the best kind of treat because they involved a PROCESS. At least in my world it was a process. Clearly.
Every once in a great while, I’ll snag a bag of Oreos at the store (Double Stuf, because the cream filling is really the best part) for my husband and I to munch on and dunk in big glasses of icy cold milk. It takes us back to our childhoods, and because it’s only once in a great while, it’s pretty special.
Given our love of these iconic sandwich cookies, incorporating them into a grown-up dessert was pretty much inevitable.
These little parfaits are layered bites of heaven. As if Oreo crumble wasn’t exciting enough, we’ve also got Nutella mousse in the mix. Swoon. Nutella is one of my most favorite things, and it makes an appearance in my kitchen far more frequently than Oreos do.
To tie the two together, I added some crushed hazelnuts to the crumble…and OMG, the result was fabulous. Layers of creamy, nutty, chocolately mousse and buttery, crunchy nut-cookie crumble…there’s no way it could be bad!
Eating layered desserts like this is fun, too. Lots of flavors and textures going on with each spoonful…and everyone gets their own! No sharing involved. Now, THAT’S fun.
It’s almost as fun as eating Oreos as a kid. Almost.
20 Oreo cookies (I used Double Stuf)
½ cup chopped hazelnuts
3 tablespoons butter, melted
Pinch of fine sea salt
¾ cup heavy cream
1 cup powdered sugar
4 oz cream cheese, softened
½ cup nutella spread
2 tablespoons milk
1 teaspoon vanilla extract
Pinch of fine sea salt
Preheat oven to 350°F. Place the cookies and hazelnuts in a food processor and pulse until fine crumbs form. With the machine running, stream in the melted butter and add a pinch of sea salt.
Spread the crumbs on a parchment-lined baking sheet and bake for 10 minutes. Cool completely.
Whip the cream in the bowl of a stand mixer until stiff peaks form. Add in the vanilla extract and 2 tablespoons of the sugar and beat to incorporate. Transfer the whipped cream to another bowl.
Add the cream cheese, remaining sugar, and nutella to the bowl of the stand mixer and whip until completely combined and smooth. Whisk in the milk and a pinch of salt.
Using a spatula, fold the whipped cream into the nutella mixture.
Add a few tablespoons of the crumble to the bottom of your serving dishes (I like serving these as individual parfaits, but you could definitely assemble this as one large parfait in one dish). Add a layer of the mousse, about ¼ cup. Repeat the layers a couple times (depending on the size and shape of your serving dishes) and garnish the last layer of mousse with the crumble. Refrigerate until ready to serve.
Adapted from here.