REVIEW Limited Edition Blueberry Pie Oreo Cookies The Impulsive Buy
UPDATE: March 30, 2019 at 1:00 p.m.m. Confirmed by the popular Instagram snacking sleuth @CandyHunting, Blueberry Pie Oreos are heading back to shelves. Oreo's PR partners sent the junk food.
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Directions: In a stand mixer or large bowl with electric hand mixer, mix cookie ingredients in order (except Oreos), one at a time, until fully incorporated. Cover and chill dough in refrigerator for one hour. Preheat oven to 375 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
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Add the granulated sugar, brown sugar, honey, cinnamon, and salt. Beat until pale and fluffy. Add egg and vanilla, mixing until blended. Begin adding the flour, working it in a cup or two at a.
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Do you love Oreo cookies with a twist of blueberry flavor? Read the customer reviews of Oreo Limited Edition Blueberry Pie 10.7oz Pack on Amazon.com and find out what others think of this delicious treat. You might also discover some other Oreo products that suit your taste.
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Add the cornstarch slurry to the simmering water and sugar mixture, and whisk. Add in 1 1/2 cups blueberries, and heat over medium-high heat until blueberries burst, and the liquid has thickened (about 10 minutes). Stir in Jell-O until dissolved, remove from heat, and set aside to cool to room temperature. Preheat the oven to 350°F.
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Mix cream for about 5 minutes, or until you get stiff peaks. Pour one 14 oz can of sweetened condensed milk, 1 teaspoon vanilla extract, and ½ teaspoon salt into loaf pan. Mix together with a whisk. Once combined, add whipped cream to milk mixture, about 1 cup at a time. Whisk together until smooth.
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Cream cheese layer: In a mixing bowl, combine the cream cheese, powdered sugar, blueberry jam and vanilla extract. Mix with electric mixer until smooth. In a separate bowl, whip the cream until stiff peaks form and fold it into the cream cheese mixture. Pour this over the Oreo crust, spread around evenly and smoothen with the back of a spoon.
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Size: 10.7 oz. Purchased at: Target. Rating: 9 out of 10. Pros: Blueberry flavor reminds me of baked goods. My favorite fruit-flavored Oreo cookie. Letting food scientists be creative. Creme and wafers are a great combination. Wafer doesn't mute the creme's flavor much. Cons: Limited edition Oreo haters are gonna to hate these.
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By Alessandra Bulow. UPDATE: Instagram user Junkbanter reports that the Blueberry Pie Oreos that were released last summer will be making a comeback this year. Apparently Fruity Crisp Oreos didn't.
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Preheat the oven to 325°F then line cupcake pans with liners. In a blender, pulse the Oreos until they are ground together. Pour the blended Oreos in a small bowl and add the melted butter and nutmeg. Mix until well combined. Divide the Oreo mixture among the cupcake liners and press down with the back of the spoon.
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Available for a limited time beginning June 6, the Blueberry Pie Oreo will be sold exclusively at Target, a rep confirms to PEOPLE. The Fruity Crisp flavor will be sold only at Wegmans, Winn Dixie.
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Heat oven to 325ºF. Combine cookie crumbs and butter; press onto bottom of foil-lined 13x9-inch pan sprayed with cooking spray. Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream; beat 1 to 2 min. or until blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
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Reserve ¼ cup crumbs and set aside. Add cream cheese, cut into chunks, and cinnamon into the food processor with the Oreos. Process until smooth, like cookie dough. Use a portion scoop to scoop into tablespoon size balls or roll individually by hand. Place on wax paper on a baking sheet and refrigerate for 30 minutes.
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Double trouble with Fruity Crisp and Blueberry Pie Oreos. | Photo by Oreo. Both versions have graham-flavored cookies sandwiching the icing, and I'm not even an Oreo person, but come July 6, I'll be grabbing some at Target, where they are being sold exclusively. The Fruity Crisp ones will be available July 1 at a variety of local grocery stores.
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3 Steps. Step 1. Pulse the Oreos in a food processor for a finer crust (should resemble coarse sand) or can break up by hand for more noticeable chunks. Step 2. Mix in melted butter. Spread Oreo crust into a cheesecake mould (one with removable sides), spreading evenly on the bottom of the mould and up the sides. Step 3.
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Spread over chilled Oreo crust and place in the freezer for 15-20 minutes. In a mixing bowl combine instant pudding mix with 2 ½ cups milk and whisk. Add 1 cup Cool Whip and whisk until everything is evenly combined. Spread over blueberry Layer, and place in the freezer to set for about 5-10 minutes.
