Cookies and Cream Funnel Cake

One of the most popular flavors is now a tasty funnel cake! Topped with sweet crème, crunchy cookie crumbles, and dusted in a layer of powdered sugar, the cookies and cream funnel cake will make your mouth water.

Ingredients

• #5100 Pennsylvania Dutch Funnel Cake Mix
• Frying Oil
• 90 oz. Water
• #2917 OREO® Kit (contains OREO cookie pieces, crème, and OREO base cake)
• Powdered Sugar

Directions

• Preparing the Funnel Cake Batter

  • Place 90 oz. of water in a large container.
  • Using a blender on slow speed, or a whisk, slowly add the funnel cake mix.
  • Blend until the batter is smooth.
  • Pour the batter into a funnel pouring pitcher.

• Making the Funnel Cake

  • Fill your shallow fryer to the recommended level with vegetable oil and heat to 400 degrees F.
  • Place the funnel cake mold in the fryer.
  • Pour batter into the mold from a funnel cake pitcher, starting with a circle of batter near the outer edge of the mold, then making a zig-zag overlapping design touching the outer edge circle.
  • Do not overfill mold since the batter will expand as it cooks.
  • After approximately 30 seconds remove the mold and turn the funnel cake over with tongs to achieve a golden brown on both sides.
  • Remove the funnel cake and let it cool briefly.
  • Top with powdered sugar, ice cream, honey or any kind of your favorite toppings.

• Topping the Funnel Cake

  • Drizzle a layer of crème on the top of the funnel cake
  • Shake OREO base cake and cookie pieces generously on top
  • Finish by topping with powdered sugar