Our favorite Hawaiian dessert! Feel free to add chopped macadamia nuts on top for a more authentic dessert. (Or just drizzle extra chocolate syrup on top, like my family loves to do!)
Split each Oreo cookie sandwich in half. Scrape off the cream center with a knife and discard.
Lightly coat a mini muffin pan with nonstick spray, and press 3 tablespoons of frozen yogurt into each of the 12 cups. Gently push one Oreo cookie on top of the frozen yogurt (with the scraped-off side touching the frozen yogurt). Place the pan in the freezer for at least 2 hours, or until firm.
Using a knife, pop each mini hula pie out of the pan. Invert onto a plate (so the Oreo is on the bottom). Top each with 1 teaspoon of chocolate syrup and 1½ teaspoons of whipped cream. Serve immediately.
Notes
OREO NOTES: The diameter of Oreo cookies was about the same size as the diameter of my mini muffin cups, which is why I used a whole Oreo for the "crust." It made these a lot faster and easier to whip up!I discarded the Oreos' cream filling because (a) I'm not a big fan of how it tastes and (b) it was easier to push the plain chocolate cookie into the softened frozen yogurt to make it stick.FROZEN YOGURT ALTERNATIVES: Vanilla ice cream (regular, light, slow churned, sugar free, etc) may be substituted for the vanilla frozen yogurt. Other flavors of frozen yogurt or ice cream may also be substituted. (I imagine flavors like chocolate and mint chip would taste fantastic!)GLUTEN FREE OPTION: Use certified gluten free Oreos.SERVING TIP: For a more authentic flavor, sprinkle chopped macadamia nuts on top! (I'm not a big fan of nuts in or on my ice cream, so I omitted them from my homemade version.){gluten free option, egg free, low fat, lower calorie}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.