Ingredients
25 (2-oz) plastic shot glasses
20 Oreo cookies
2 tablespoons butter, melted
12 oz cream cheese, softened (1 1/2 bricks)
1 3/4 cups Nutella
1 cup powdered sugar
4 cups Cool Whip, thawed (plus 4 oz more for topping, about 12 oz total)
Instructions
- Crush Oreo cookies into fine crumbs and mix with melted butter until combined.
- Press a spoonful of cookie mixture into the bottom of each 2-oz cup to form the crust.
- In a large bowl, beat softened cream cheese until smooth. Add Nutella and powdered sugar, mixing until creamy.
- Fold in 4 cups of Cool Whip until light and fluffy.
- Pipe or spoon the Nutella filling into each cup on top of the cookie crust.
- Finish each shooter with a swirl of additional Cool Whip.
- Refrigerate for at least 1 hour before serving.
Notes
Chill 2–3 hours for the best texture.
Top with chopped hazelnuts, crushed Oreos, or a drizzle of chocolate/caramel.
Use chocolate graham crackers or Biscoff cookies for a crust variation.
Homemade whipped cream can replace Cool Whip (stabilize for best results).
Best served cold—do not freeze as texture changes.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 shooter
- Calories: 210
- Sugar: 16 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg