When my siblings and I were all still living at home, my mom would buy Oreo Cookies – but only once every month or so. She wasn’t big on having sweets in the house and now that I am a parent I appreciate this – but not so much so when I was a teen.
When she returned from shopping, we’d all head to the car and help bring in the groceries while my mom unpack them. As soon as we heard the tell tale noise of the glass cookie jar lid being taken off the jar, we knew there were Oreos in the house. Woo woo! I’d be elated momentarily and then the panic set in.
The problem was my brother, Ed. As a teenager he was six-foot two and constantly playing sports, exercising or running. He was basically an eating machine. My sister and I would huddle together – and we calculated that we had less than 24-hours to get our share of cookies before they were gone.
Now that I have my own family and my brother lives thousands of miles away, Oreos are safe. I paired the chocolate cookies with the raspberry sorbet and used the vanilla cookies with vanilla ice cream and rolled them in rainbow sprinkles. These are super easy and very fun to make. The best part is that you can store them in the freezer until you are ready to serve them. Below are the step-by-step instructions, enjoy!