From taho to cheesy puto, here are some Pinoy merienda recipes you can make with Oreos

Oreo Mango Popsicles 

Ingredients:

Mango layer:

• 1-2  pieces  ripe  mango,  cut  into  small cubes
• 1 1/3 cups drinking water
• 1 ½ tablespoon mango powdered juice
• 1 ½ tablespoon sugar 
• Creamy Oreo-mango layer:
• 1 cup evaporated milk
• 1 ½ tablespoon mango powdered juice
• 1 ½ cups all-purpose cream
• 1/3 cup condensed milk
• 1 pack (133g) Oreo cookies, chopped

Procedure:

1. Prepare the molder and popsicle stick. You may use the Oreo packet or any plastic cups available as the popsicle molder. Set aside.
2. To make the mango layer: In a bowl, dissolve mango powdered juice and sugar with water. Then add the mango cubes.
3. To make the creamy Oreo-mango layer: dissolve mango powdered juice with evaporated milk. Mix well. Add the condensed milk, all-purpose cream, and coarsely chopped Oreo cookies.
4. Pour the mango layer into the molds until 1/3 level, then place in the freezer and freeze for one hour.
5. Once frozen, add the Oreo cream layer. Place the popsicle stick in the middle and freeze overnight or until hardened.

Oreo Cheesy Puto 

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup white granulated sugar
• ¾ cup milk powder
• 2 teaspoons baking powder
• Pinch of salt
• 1 pack Oreo slug -8 pcs. Chopped -6 pcs. cut in half
• 1 piece large egg
• ½ cup evaporated milk
• 1  teaspoon  vanilla  essence  (optional) 
• 1 tablespoon melted butter, extra for brushing the puto molds
• 1/3  bar cheddar cheese, grated plus 10-12 strips separated

Procedure: 

1. To prepare the steamer: Fill the bottom of the steamer with water and boil over low heat.
2. In a bowl, combine all-purpose flour, sugar, milk powder, baking powder, and salt. Mix well.
3. Add the egg, evaporated milk, vanilla essence, and melted butter. Mix until well blended. Then add in the chopped Oreos and grated Eden cheese.
4. Prepare the puto molder. You may use metal cups, silicone molders,  or thick plastic cups. Grease each mold with butter and fill in the molds with the puto mixture up to ¾ full. Top the mixture with half piece of Oreo cookie.
5. Place the molds in the steamer basket and steam for about 10 minutes or until the toothpick inserted comes out clean.
6. Remove the lid and add a strip of cheese on top of each puto. Steam for another minute or two until the cheese melts. Turn off heat and let it rest until slightly cooled down.
7. Remove the cooked Oreo and cheese puto from the molds and transfer to a serving plate. 

Oreo Taho 

Ingredients:

• 4 ½ cups soya milk
• 2 cups all-purpose cream
• 2/3 cup white granulated sugar
• 4 tsps. gelatin powder hydrated in 2/3 cup cold soya milk
• 1 cup Oreo crumbs

Oreo arnibal: 

• 1 1/4 cups brown sugar
• 1 ½ cups water
• ½ cup Oreo crumbs
• 1 ½ cups mini sago
• 1 pack Oreo slug (133 g) -6 pcs. Chopped -8 pcs. Whole cookies 

Procedure: 

1. In a clean bowl sprinkle the gelatin powder with 2/3 cup cold soya milk. Mix then let the gelatin powder absorb the soya milk for at least 5 minutes. Set aside.
2. In a  small saucepan, combine 4 1⁄2 cups soya milk, all-purpose cream with sugar, and cook over medium until the mixture starts to boil. Turn off the flame then add the hydrated gelatin. Stir until fully dissolved.
3. Mix in the Oreo crumbs. Allow the mixture to come to room temperature before chilling in the fridge for 2-4 hours, or until the taho is firm in texture.
4. To prepare the Oreo arnibal: In a small saucepan, combine brown sugar, water, and Oreo crumbs. Let it boil until you get your desired consistency. Totally cool down the mixture before using or else the taho will melt.

To assemble:

1. Put a layer of Oreo crumbs in the serving glass.
2. Use a spoon or a ladle to scoop up thin layers of chilled taho. Place in a serving glass. Drizzle with a  few teaspoons of  Oreo arnibal over chilled taho. Layer with sago and chopped Oreo.
3. Garnish with 1 whole Oreo cookie on top before serving. 

Oreo Pastillas 

Ingredients:

• 7 cups fresh milk
• 1 1/3 cups granulated sugar 
• 1 ¾ cups milk powder
• 1/3 cup unsalted butter, plus an extra 1 pack (133g) Oreo cookies, coarsely chopped
• ¼ cup Oreo crumbs
• 1 cup white chocolate, melted

Procedure: 

1. In a  saucepan over medium heat, mix together fresh milk, and granulated sugar. Regularly mix until slightly thickened.
2. Add butter and milk powder. Stir until smooth.
3. Transfer the mixture into a greased bowl. Then add in the chopped Oreo cookies.
4. Roll at least 1/3 inch thick then cut into your desired shape. You may use a cookie cutter or shape the pastillas by hand.
5. Drizzle with melted white chocolate and generously sprinkle with Oreo crumbs.

Turon de Oreo 

Ingredients:

Filling: 

• 6  packs  (18  pcs)  Oreo  peanut  butter  and choco
• ¼ cup powdered sugar or granulated sugar
• 1 cup  cream  cheese,  softened 
• 1/4 and 1/8 cup milk powder
• 30 pcs. lumpia wrapper
• 3  packs  (9  pcs)  Oreo  peanut  butter and choco, finely chopped
• ¼ cup sugar 
• 2 cups oil for frying
• 1 ¼ cups chocolate syrup (optional) 

Procedure: 

1. In a bowl, mix together the cream cheese, sugar, milk powder, and Oreo peanut butter and choco. 2. To wrap the turon: On a clean, flat work surface, lay a wrapper. Place 1 tablespoon of the Oreo mixture lengthwise on top of the lumpia wrapper. Fold the bottom part over the filling and then fold in sides. Starting from the bottom, roll up the wrapper to form a tight log around the filling. Lightly wet the top corner of the wrapper with water and cornstarch mixture and press to seal.
2. Sprinkle the turon with sugar.
3. Over medium-high heat, deep fry the turon until golden brown.
4. Drain on a rack and sprinkle with finely chopped Oreos on top while they’re still hot.
5. Optional: serve with chocolate syrup. 

Coco Loco Oreo Spread 

Ingredients: 

• 1 cup brown sugar
• 3 tbsps. condensed milk
• 1 tsp. vanilla
• 1 cup coconut milk (in a can)
• 1/3 cup niyog, grated/desiccated coconut
• 1 tbsp. butter
• 1 ½ tbsps. all-purpose flour
• 3 tbsps. Oreo crumbs
• 1 pack mini Oreo cookies (61g), chopped

Procedure: 

1. In a saucepot, combine brown sugar, condensed milk, vanilla, and coconut milk. Stir constantly. Let it boil.
2. Add the grated niyog. Cook for at least 5 minutes.
3. Add the butter and flour. Cook until thickened.
4. Turn off the heat and transfer the mixture into a clean bowl. Let it cool.
5. Add the chopped Oreo cookies and Oreo crumbs.
6. Transfer the jam into a clean jar and store it in a refrigerator.

Recipes and photographs courtesy of Oreo