Giant Oreo cookie

Ingredients for 1 servings:

• 16 Oreo cookies
• 60 g butter
• 300 ml milk
• 2 egg yolks
• 1 tbsp flour
• 70 g sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 40 minutes

A large Oreo cookie made from Oreo cookies. Tastes like Oreos. Fits a 26cm springform pan. No baking required.

First, open the Oreo cookies and use a knife or similar tool to separate the white cream from the dark cookies. Finely crumble half of the cookies (e.g., with a rolling pin or in a blender). Melt half of the butter and stir in the crumbled cookies well. Pour the mixture into a 16 cm springform pan and press down firmly with a spoon, then refrigerate for about 1 hour. Then carefully remove the resulting cookie sheet from the pan and set it aside. Do the same with the remaining cookies and butter to create a second cookie sheet. This can stay in the pan, however. Now, for the white cream, first mix the egg yolks, sugar, flour, and milk in a saucepan until there are no lumps. Bring everything to a boil while stirring until the mixture thickens slightly. Finally, add the white cream from the Oreo cookies and stir in. Pour the mixture into the pan on top of the cookie sheet and return it to the refrigerator for about 1-2 hours until the mixture has firmed up a bit. Then place the second cookie sheet on top and serve. Tip: If the top cookie sheet doesn’t turn out so well, you can simply flip the giant Oreo over.