Oreo Sushi Roll! 🍣 Homemade Snacks!

Ingredients

• 14 pieces Oreo Cookies (standard chocolate sandwich cookies, store‑bought)
• 3 tablespoons Milk (whole or 2% milk, for cookie dough)
• 1 teaspoon Milk (for loosening the Oreo cream filling)
• from 14 Oreos portion Oreo Cream Filling (the white cream that comes inside the Oreo cookies)

Instructions

1. Separate Cookies and Cream

   Open each Oreo and twist apart, placing the chocolate cookies in one bowl and the cream filling in another.

   Time: PT5M

2. Crush the Cookies

   Place the cookie pieces into a clean Ziploc bag, seal it, and crush with a rolling pin or heavy object until the crumbs are fine and powdery.

   Time: PT5M

3. Make the Cookie Dough

   Transfer the fine crumbs to a mixing bowl, add 3 tablespoons of milk, and stir with a spoon until the mixture forms a cohesive, pliable dough.

   Time: PT5M

4. Roll the Dough into a Log

   Place the dough back into the Ziploc bag, open one corner, and roll the dough into an even cylindrical log about 1‑inch thick.

   Time: PT5M

5. Prepare the Cream Mixture

   Add 1 teaspoon of milk to the collected Oreo cream filling and stir until smooth and slightly loosened.

   Time: PT3M

6. Spread Cream on the Dough Log

   Open one side of the Ziploc bag, spread the cream mixture evenly over the length of the dough log, then gently reseal the bag.

   Time: PT5M

7. Chill to Set

   Place the sealed bag in the refrigerator and let it chill for at least 1 hour so the cream sets and the log firms up.

   Time: PT1H

   Temperature: 4°C

8. Slice into "Sushi" Pieces

   Remove the chilled log from the bag, place it on a cutting board, and cut into bite‑size pieces (about 1‑inch thick) using a sharp knife.

   Time: PT5M

9. Serve and Enjoy

   Arrange the Oreo sushi on a serving platter and enjoy immediately or store as directed.

   Time: PT0M

Nutrition Facts

Calories

1020

Protein

6 g

Carbohydrates

140 g

Fat

45 g

Fiber

4 g