Nutella Crunch Dessert Shooters
An easy, creamy, crispy-cookie-bit-stuffed Nutella filling layered over an Oreo crust and topped with whipped cream and more cookie crumbs.
- Prep time
- 30 min
- Cook time
- 21 min
- Yield
- 25 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- You will need 25 2-oz plastic shotglasses.
- 20 Oreo cookies
- 2 Tbsp butter (melted)
- 12 oz cream cheese (softened, (1½ bricks))
- 1 ¾ cups Nutella
- 1 cup powdered sugar
- 4 cups thawed Cool Whip topping + additional 4 oz for topping (about 12 oz)
Instructions
- 1
In food processor, pulverize your Oreo cookies.
- 2
Measure out one cup and set aside.
- 3
Add your melted butter to the remaining crumbs and stir until well combined.
- 4
Press about 1 tsp of crumb-mixture into the bottom of each shot glass and gently tamp down. Reserve the leftover crumbs for topping.
- 5
In stand-mixer, cream together cream cheese and Nutella.
- 6
Gradually add 10x sugar, scraping down sides of the bowl as needed.
- 7
With mixer on low-speed, stir in cool whip, making sure to pause occasionally to scrape down sides of bowl.
- 8
On low-speed, stir in your reserved 1 cup of Oreo crumbs.
- 9
Fill a large plastic (Ziploc) baggie with your filling and cut about a 1" wide piece of the corner off.
- 10
Pipe Nutella filling into shot glasses. Spoon remaining Cool Whip evenly atop all dessert shooters.
- 11
Sprinkle with remaining Oreo crumbs.
- 12
Keep refrigerated until ready to serve.