oreo crust | EASYBAKED

Frosty Almond Joy Cups

Posted on April 26, 2013 by Ruthanne

These adorable frozen cups are layered with chocolate, coconut and almonds. A new twist on some favorite flavors!! These use a mini cheesecake pan that is SO much fun, but if you want, you can make these in muffin tins lined with cupcake papers instead. This recipe makes 12 frozen cups.

INGREDIENTS:

1 1/2 c. of crushed Oreo cookies
1/2 c. semi-sweet chocolate chips
1/4 c. whipping cream
About 2 cups of shredded, sweetened coconut
About 1 cup of slivered almonds
1 1/2 c. cold milk
1 box (4 servings, 3.9 oz) instant coconut pudding
1 (8 oz) container of Cool Whip (thawed in fridge)
1/4 c. Wilton’s Candy Melts (to drizzle on top as decoration)

DIRECTIONS

Crush Oreos into fine crumbs. (I love my KitchenAid food chopper for this job!)
Prepare mini cheesecake pan by placing disks into the bottom of each cup.
Evenly divide crust mixture into all 12 cups (I used a Mini Tart Shaper to press crumbs firmly into the bottom of each cup).
Place semi-sweet chocolate chips and whipping cream into a small bowl and microwave in 30 second increments, stirring in between, until melted and smooth.
Spoon chocolate into a zip top bag, cut a tip off and evenly pipe chocolate into the center of each cup, on top of the crust.
Sprinkle about a tablespoon of coconut and slivered almonds into each cup

Mix cold milk with pudding on medium speed for 2 minutes. Fold in 1/2 of the Cool Whip container (the rest will be used as topping).
Spoon filling into a large zip top bag (and ZIP it or you might have a mess!) Clip a corner off and pipe pudding into each cup evenly. Try to pipe it in between the coconut and almonds so that the whole cup is filled. I did have a little left over (which was really tasty straight out of the bag!)
Use a knife to smooth the tops level with the top of the pan.
Freeze for at least a couple of hours.
Allow the pan to warm just a bit before popping each dessert cup out. Poke a finger up through the hole in the bottom of the pan and grab that Almond Joy cup by its crust. Remove the disk from the bottom and you are ready to add topping.
For topping, I just piped a little bit of the left over Cool Whip on each dessert using a decorating tip. Then I topped it off with a little melted chocolate (Wilton’s candy melts) and a whole almond with some coconut. You could decorate yours however you want!
Serve cold right away– or put them in a sealed container and freeze until you are ready to serve.

My thoughts: I love Almond Joy candy bars…I love Oreos and anything frozen….so I love these! These were inspired by an earlier recipe, Frosty S’mores Cups. I ran across coconut pudding in the store the other day and the wheels started turning. I think it turned out perfectly– it’s like a coconut cream pie with Almond Joy bars mixed in. mmmmm…….! I hope you enjoy these little treats!

Do you like coconut? We LOVE it here at Easybaked! Click on a picture to see other recipes with this yummy ingredient:

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Posted in Cookie Cups, Frozen desserts and tagged Almond Joy dessert, almonds, baking, chocolate, coconut, coconut pudding, cool whip, dessert, fun frozen dessert, mini cheesecake pan recipe, oreo crust, Oreos, pudding recipe, semi-sweet chocolate, slivered almonds. Bookmark the permalink.

Creamy Coconut Cheesecake

Posted on March 30, 2012 by Ruthanne

Chewy layers of coconut covered in dark chocolate cheesecake make this dessert irresistible!

A few months ago I made coconut macaroons– yum. I love coconut. I kept thinking that the macaroons would be good with chocolate. I used Nestle’s new Dark Chocolate Morsels in a Triple chocolate cheesecake a few weeks ago and decided then and there that the dark chocolate cheesecake would be perfect with the coconut macaroons. I didn’t get too creative with this recipe- I just used the coconut macaroon recipe and spread it in the bottom and used the dark chocolate cheesecake recipe over the top—-fingers crossed and YUM! It worked wonderfully!

This recipe is not hard, but it is going to take you some time, so you will want to make it ahead.

INGREDIENTS:

Oreos (2 to 2 1/2 cups, finely crushed)
1/4 c. butter (melted)
2 egg whites (beaten until soft peaks form)
one (14oz.) bag of sweetened shredded coconut
one can of sweetened condensed milk
2 (8oz.) packages of Philadelphia Cream Cheese (softened)
1/2c. sugar
3 eggs
2 c. Nestle Dark Chocolate Morsels (melted)
1 c. whipping cream
3 t. vanilla

DIRECTIONS:

Finely crush Oreos and mix with melted butter. Press into bottom of a 9-Inch Round Springform Pan.
In a medium bowl combine egg whites, coconut and sweetened condensed milk. Press this macaroon mixture gently over the top of the crust (if you are too vigorous in spreading this it will pull up your Oreo crust).
In a large bowl, cream together cream cheese and sugar.
Add eggs one at a time, beating with mixer between each egg.
Add remaining ingredients and beat until smooth.
Pour over coconut layer.
Set springform pan on a cookie sheet and allow batter to settle at room temperature for 30 minutes (this will help prevent cracks). Preheat your oven to 325 degrees at this time.
Bake cheesecake at 325 degrees for 1 hour. At one hour, turn oven off, crack open the oven door and allow cheesecake to sit in oven for another 30 minutes.
Remove cheesecake from oven and cool at room temp for 30 minutes.
Carefully run a sharp knife around the edge of the springform pan to loosen the edges (I found that this cheesecake tended to stick on the edges just a little because of all that gooey coconut- you might want to try a little parchment paper on the sides and bottom to make it easier.)
Remove edges of pan and allow cheesecake to set until it is room temperature.
Refrigerate overnight before serving.
Serve with some whipped cream or sprinkle with coconut….yum!

My thoughts: They have a cheesecake at The Cheesecake Factory called Coconut Cream Pie Cheesecake and I LOVE it. Originally I thought I would try to copy it exactly, but the chocolate cheesecake is SO much better than vanilla. I didn’t top this cheesecake with any fancy chocolate or drizzles because it is already SO rich…but you certainly could top this with a ganache- or even a caramel sauce. (Especially if your top cracks a bit and you want to hide that). All of my other cheesecake recipes have toppings on them if you need some topping inspiration 🙂 Enjoy! -r