Halloween Oreo Roll No Bake (Print version)

Spooky Oreo roll with colorful cream filling—no baking required

# What you'll need:

→ Cookies & Cream Base

01 - 36 Halloween Oreos
02 - 1 cup powdered sugar
03 - 6 tablespoons unsalted butter, melted
04 - 4 ounces cream cheese, softened

→ Filling

05 - 1 cup heavy whipping cream
06 - 1/4 cup powdered sugar
07 - 1 teaspoon vanilla extract
08 - Orange or purple food coloring

→ Decoration

09 - Halloween-themed sprinkles
10 - Candy eyes
11 - Melted white or dark chocolate

# Method:

01 - Line a large baking tray or flat surface with parchment paper.
02 - Finely crush the Oreos in a food processor. Transfer to a bowl and add powdered sugar, melted butter, and softened cream cheese. Mix until a thick, sticky dough forms.
03 - Place the Oreo mixture between two sheets of parchment paper. Roll out to a rectangle about 1/2 inch thick.
04 - In a chilled bowl, beat heavy cream with powdered sugar and vanilla until stiff peaks form. Gently fold in food coloring until evenly tinted.
05 - Spread the colored whipped cream evenly over the rolled-out Oreo base, leaving a 1-inch border on the long edge.
06 - Using the parchment to help, carefully roll the mixture into a log starting from the long edge without the border. Seal seam side down.
07 - Refrigerate for at least 1 hour, or until firm.
08 - Drizzle with melted chocolate, sprinkle with Halloween decorations, and add candy eyes if desired.
09 - Slice into 1-inch servings with a sharp knife. Serve cold.

# Expert advice:

01 -
  • The no bake aspect saves you when oven space is at a premium during holiday cooking
  • That cookies and cream base tastes like childhood but with a sophisticated swiss roll twist
  • The vibrant orange cream peeking out when you slice it feels like opening a present
02 -
  • Don't skip the chilling step. A warm roll will squish and the cream will weep everywhere
  • Roll from the long edge without filling. That bare border acts as your sealing flap
  • If your cookie dough feels too sticky, pop it in the fridge for ten minutes before rolling
03 -
  • Work quickly once you've spread the whipped cream. The longer it sits, the softer it becomes and harder to roll
  • If your roll cracks while rolling, don't panic. Press it together gently and chill. The cream will firm up and hide imperfections
  • Save your prettiest sprinkles and candy eyes for the top. The sides get messy when you slice anyway

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