Introduction

Nutella Crunch Dessert Shooters are a delightful bite-sized treat perfect for parties or easy indulgence. Combining creamy Nutella filling with crunchy Oreo crust and a fluffy topping, these shooters are both simple to make and irresistible to eat.

Nine small desserts are shown from above, each with two layers: a thick, light brown layer at the bottom and a thick white whipped cream layer on top, sprinkled with dark cookie crumbs. Seven of them are in white cups placed on a round, rusty metal tray and on burlap fabric with a white marbled texture underneath. One dessert has a bite taken out, revealing the brown layer below the cream. A silver spoon with some of the brown and white dessert mixture rests on the burlap near the cups. photo taken with an iphone --ar 4:5 --v 7

Ingredients

25 2-oz plastic shot glasses
20 Oreo cookies
2 Tbsp butter, melted
12 oz cream cheese, softened (1½ bricks)
1 ¾ cups Nutella
1 cup powdered sugar
4 cups thawed Cool Whip topping, plus additional 4 oz for topping (about 12 oz total)

Instructions

Step 1: Pulverize the Oreo cookies in a food processor until finely crushed.
Step 2: Measure out 1 cup of the crushed Oreos and set aside for later.
Step 3: Mix the melted butter with the remaining Oreo crumbs until well combined.
Step 4: Press about 1 teaspoon of the buttered crumb mixture into the bottom of each shot glass, gently tamping down. Save any leftover crumbs for topping.
Step 5: Using a stand mixer, cream together the softened cream cheese and Nutella until smooth.
Step 6: Gradually add the powdered sugar, scraping down the sides of the bowl as needed to combine fully.
Step 7: On low speed, gently fold in 4 cups of the thawed Cool Whip, pausing occasionally to scrape down the bowl sides.
Step 8: Still on low speed, mix in the reserved 1 cup of Oreo crumbs until evenly incorporated.
Step 9: Transfer the Nutella filling to a large plastic baggie, then cut about a 1-inch wide piece off one corner to create a piping bag.
Step 10: Pipe the Nutella filling evenly into each prepared shot glass, filling almost to the top.
Step 11: Spoon a layer of the remaining Cool Whip topping evenly over each filled shooter.
Step 12: Sprinkle the reserved Oreo crumbs over the top of each dessert shooter for a final crunch.
Step 13: Refrigerate the shooters until ready to serve, allowing the flavors to meld and the texture to set.

Tips & Variations

Use double-stuffed Oreos for an extra creamy filling and richer flavor.
For a chocolate twist, add a small piece of chocolate or a drizzle of melted chocolate on top before serving.
If you prefer a lighter dessert, substitute half the Cool Whip with whipped cream.
To make these gluten-free, use gluten-free chocolate sandwich cookies instead of Oreos.

Storage

Store the Nutella Crunch Dessert Shooters covered in the refrigerator for up to 3 days. Keep them chilled until serving for the best texture. They can be served cold straight from the fridge or let sit a few minutes at room temperature to soften slightly before enjoying.

How to Serve

The image shows a small clear cup with three layers: the bottom layer is dark and crumbly, likely crushed cookies, the middle layer is smooth and light brown with small black specks, and the top layer is a thick dollop of white whipped cream sprinkled with dark cookie crumbs. More cups with the same dessert can be seen blurred in the background, placed on a rustic woven mat. The scene has a cozy feel with a white marbled texture underneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these dessert shooters ahead of time?

Yes, they can be prepared a day in advance and kept refrigerated. This also helps the flavors blend and the dessert set nicely.

Can I use regular whipped cream instead of Cool Whip?

Absolutely. You can substitute with freshly whipped cream for a lighter texture, but be sure to fold it in gently to maintain fluffiness.