Instructions

1. To make the Oreo Cookie Cup you will need 20 Oreo cookies, a 1/4 cup of butter, a mini muffin pan and a tablespoon measuring spoon. Put 20 Oreo cookies into a Ziploc bag.  It might seem weird but leave the cream filling inside the cookie, it will help the cookie cup stay together.   I used a rolling pin to crush the cookies.  You could use a food processor but I like having a “chunkier” cookie crust.  I feel the food processor grinds it too much and it’s a pain to pull the food processor out, set it up, and clean it.
2. Melt the 1/4 cup of butter and pour it into the Ziploc bag and combine.
3. I used a Tablespoon measuring spoon to fill the mini muffin pan openings with the Oreo cookie crust mixture and then pressed down in the center to form a cookie cup.  Do not bake the cookie cups, refrigerate them until they are firmly set (at least an hour.)
4. To make the Marshmallow Cream Frosting, place 1/2 cup of softened butter, 1 jar of Kraft Marshmallow Cream, 1 and 1/2 cups of powdered sugar, and 1 tablespoon of vanilla into a mixing bowl.  Mix on medium-low speed until it is the consistency of frosting.  If the Marshmallow Cream is too runny, add more powdered sugar.
5. We added orange food coloring to our Marshmallow Cream and loaded it into a pastry bag with a Wilton 2D decorating tip.  Pull the Oreo Cookie Cups out of the refrigerator and you are ready to move onto the assembly process.
6. We added a swirl of the pretty orange Marshmallow Cream into the cookie cup.
7. And finally we topped the Marshmallow Cream with some of our Halloween-themed DIY Sprinkles.  You'll find step by step directions for making your own sprinkles here.