Servings: 48 Servings
  • 12 oz. OREO Base Cake
  • 4 oz. butter, melted
  • 6 oz. OREO Medium Cookie Pieces
  • 10 oz. coconut, shredded sweetened
  • 10 oz. chopped walnuts
  • 1 lb. plus 12 oz. sweetened condensed milk (14 oz. can)


Nutritional facts are based on a single serving
Calories 160
Total fat 9g
Saturated fat 3.5g
Trans fat 0g
Cholesterol 10mg
Sodium 115mg
Carbohydrate 16g
Dietary fiber 1g
Sugars 10g
Protein 3g
Calcium 2%DV
Iron 4%DV


  1. Mix  base cake and butter until well blended; press firmly onto bottom of 1 full hotel pan (or 1 half hotel pan for trial recipe). Sprinkle with OREO Pieces, coconut and walnuts. Drizzle condensed milk evenly over ingredients in pan.
  2. Bake  at 350°F for 20 to 25 minutes or until golden brown. Cool completely.
  3. Cut  into 48 squares (or 24 squares for trial recipe). Store covered in refrigerator.
  4. TIP

    For extra flavor, toast coconut before sprinkling over OREO Pieces. To toast coconut, spread coconut evenly on parchment line sheet pan. Bake at 350°F for 8 to 12 minutes on until lightly browned, stirring occasionally.

0 Ratings
You have already rated

Have some cookies.

Our site delivers snacking insights to foodservice professionals, and it uses cookies to make your experience better. By continuing to navigate on this website, you accept our policy regarding the usage of cookies. Read our Privacy Policy to learn more.