Servings: 10 servings, 7.75 oz. each
  •   OREO Infused Rum
  • 16 oz. rum
  • 4 oz. OREO Base Cake
  •   OREO Cream Topping
  • 12 oz. heavy cream
  • 2 oz. OREO Base Cake
  • 25 oz. coffee liqueur
  • 20 oz. water
  • 5 tsp. OREO Base Cake


    OREO Infused Rum:
  1. Combine  ingredients; mix well. Let stand at room temperature overnight. Strain through chinois or fine mesh strainer; discard solids. Transfer rum to clean container.
  2. OREO Cream Topping:
  3. Combine  cream and OREO Base Cake; mix well. Let stand 10 min. Strain through chinois into clean bowl, pushing to extract all liquid; discard solids. Refrigerate until ready to use.
  4. When  ready to serve, whip cream in food processor or electric mixer 2 to 3 min. Mixture will be slightly thickened and very creamy, but no peaks will form. Refrigerate until ready to use.
  5. For each serving:
  6. Combine  2 oz. OREO Infused Rum, 2.5 oz. coffee liqueur and 2 oz. water in a cocktail shaker. Shake well. Pour into a martini glass. Gently spoon 1-1/4 oz. OREO Cream Topping over mixture (about 1/4-inch thick). Sprinkle with 1/2 tsp. OREO Base Cake.


Nutritional facts are based on a single serving
Calories 510
Total fat 13g
Saturated fat 8g
Trans fat 0g
Cholesterol 40mg
Sodium 70mg
Carbohydrate 36g
Dietary fiber 0g
Sugars 17g
Protein 1g
Vitamin A 15%DV
Vitamin C 0%DV
Calcium 2%DV
Iron 4%DV
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