The OREO Dulce de Leche Cheesecake Parfaits Recipe is a sponsored conversation written by me on behalf of Nabisco. The opinions and text are all mine.
Nothing beats a cold refreshing dulce treat when the warmer weather of the Spring swings in. With Spring comes the Mexican celebration of Día del Niño, April 30th, a day when children are honored. A fun way to honor them is to invite them into your kitchen to create a fun and easy-to-make Latino-inspired recipe for snack time in between meals. If you are still looking for the a delicious Latino-inspired recipe for your Día del Niño celebration, Nabisco is making it fun and easy for you and your child to recreate these , just like these OREO Dulce de Leche Cheesecake Parfaits.
Nabisco wants you to Turn Up The Yum for Día del Niño with your little one! They’ve put a spin on some delicious classics that are easy to recreate. Since my girls enjoy extra creaminess in their desserts, I’ve put a spin on their spin with some cream cheese!
This OREO Dulce de Leche Parfairts recipe is a spin on a new Nabisco spin on traditional favorites – try to say that three times fast, it will leave your head spinning. Featuring a favorite Nabisco treat, OREO cookies, I’ve made sure to Turn Up the Yum with this Dulce treat. You can find the original OREO Dulce de Leche Parfaits recipe and many more on the !
How do you turn up your yum? Print this to get started!
OREO Dulce de Leche Cheesecake Parfaits
Ingredients
8oz cream cheese, room temperature
1 c chopped cooked frozen ripe plantains (maduros)
1 container whipped topping, thawed
1/2 c dulce de leche
15 OREO Cookies
1/4 c shredded sweetened coconut (optional)
Directions
1. Cut 4 OREO cookie into quarters and set aside. Open the other OREO cookies, removing the cream and spoon onto your cream cheese. Crush the OREO cookies.
2. Mix dulce, cream cheese (with added cream from OREO cookies) and 1 cup whipped topping in medium bowl until blended.
3. Layer 4 parfait glasses with crushed cookies, 2 tsp of the dulce cheesecake mixture, chopped cookies and plantains; repeat layers.
4. Top with 2 tsp whipped topping. Garnish with quartered cookies and shredded coconut (optional).
- 8oz cream cheese, room temperature
- 1 c chopped cooked frozen ripe plantains (maduros)
- 1 container whipped topping, thawed
- 1/2 c dulce de leche
- 15 OREO Cookies
- 1/4 c shredded sweetened coconut (optional)
- Cut 4 OREO cookie into quarters and set aside. Open the other OREO cookies, removing the cream and spoon onto your cream cheese. Crush the OREO cookies.
- Mix dulce, cream cheese (with added cream from OREO cookies) and 1 cup whipped topping in medium bowl until blended.
- Layer 4 parfait glasses with crushed cookies, 2 tsp of the dulce cheesecake mixture, chopped cookies and plantains; repeat layers.
- Top with 2 tsp whipped topping. Garnish with quartered cookies and shredded coconut (optional).
